So I wrote in a thread earlier that I had problems with my cakes taking half a day to cool. Someone recommended letting the cake cool for a bit then cling wrapping and freezing while still warm to hot. Do you guys do this as well and what success have you had?
I let my cakes cool to room temp then I wrap them in plastic wrap and freeze them. If you cake is to hot placing it in the freezer can actually make them shrink a little.
Wrapping the cake while warm locks in some of the steam that evaporates as the cake cools and actually finishes the baking process.
Some people who find their cakes too dry, use this method to make them more moist.
If your cake is already moist or is at the correct moisture level, then the cake will retain more moisture and will not be correct after freezing.
I'm not an advocate for locking in steam. That is just making the cake wet. It is not the same as the real moisture created by a good recipe and proper method.
I have a few cakes that work better with a short time in the freezer, about one to three hours. These are the more delicate cakes that are easier to handle when firmer while cold.
I always wrap them when they reach room temp so that the cake in the end matches the cake that I baked.
It is probably fine for the cake. However it is bad news for whatever else you have in the freezer. Just think of your meat, ice cream, etc that is in the freezer that is near that hot or warm cake. The other nearby items will be warmer also and possibly slightly melting from the heat.
Some of us have caking fridges and freezes -
I wouldn't be putting a burning hot cake in the freezer -
Good grief - the glad wrap would melt - 
Plus i don't plan on burning my hands whilst handling something that is too hot.
Common sense prevails - one can put a warm cake in the freezer.
Bluehue
I guessed that the OP didn't have separate freezers for cakes and I wanted to point out another consideration for putting even a warm cake in the freezer. Especially since one poster wraps and frreezes as soon as it is safe to take from the tin (which is often 10 minutes) and another as soon as it is cool enough to handle and not melt the saran wrap. I never said you couldn't put a warm cake in the freezer, just to keep in mind the other things you have in there and the effect of raising the freezer temp while the cake cools and the freezer can cool back down to the appropriate temp. That is all I was pointing out. Yes, common sense but I still thought it worth pointing out.
I guessed that the OP didn't have separate freezers for cakes and I wanted to point out another consideration for putting even a warm cake in the freezer. Especially since one poster wraps and frreezes as soon as it is safe to take from the tin (which is often 10 minutes) and another as soon as it is cool enough to handle and not melt the saran wrap. I never said you couldn't put a warm cake in the freezer, just to keep in mind the other things you have in there and the effect of raising the freezer temp while the cake cools and the freezer can cool back down to the appropriate temp. That is all I was pointing out. Yes, common sense but I still thought it worth pointing out.
They would both be me 
... and yes i do agree with what you say....
all is good.
Bluehue
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