I learned to do this over 25 years ago when I worked in a bakery at the Jersey Shore: pun intended! (I really worked at the Jersey Shore, about 10 minutes from where they filmed that show)
We only baked a batch of cake batter once or twice a week, about 75 pounds of it. We'd plop those puppies in the freezer and use as needed.
I continue this practice today. I bake, cool 10 -15 minutes, invert, and remove pans, cool about another 5 minutes to allow steam to escape. Then I place in freezer.
I don't wrap them until they have cooled completely.
They are very easy to handle. Sometimes I have even torted before finally wrapping and freezing.
I take the cakes out and let them sit about 20 minutes to come up to room temperature for icing with buttercream.
I have read here on CC that if you wish to wrap in fondant, you can ice but then let set about 3 hours to allow for settling and then wrap in fondant.
It really saves time to have these on hand, and you can budget your time when it comes to baking several layers of a tiered wedding cake.
I hope this helps...