AI'm not very clear on freezing cakes, so have a couple if questions. Can you freeze any cake? I want to make a zebra cake for a Saturday but am unable to do this on the Friday, so can I bake and freeze on a Thursday, and decorate on saturday? Will freezing change the texture or flavour of the cake ?

I try to freeze all of my cakes.  It's nice to do ahead of time and like others have said on cc I think it keeps the cake moist.  It is also easier to torte; I defrost the cake first but cut it while it is still chilled.  You will be fine freezing your cake.

Some tips:

Always wrap your cakes well for the freezer.

Most frostings and icings freeze well.

Always allow a decorated cake to come to room temperature before unwrapping.  It limits the condensation that might form on the cake.

Do not freeze custard fillings.  They will break as they defrost and change consistency.  (But, they will still taste good!)

as Mathhew mentioned make sure to allow your cakes to come to room temperature.  This allows the moisture in the cake to escape and reduces the expansion.  In turn less bubbles will form.

Make sure to wrap them really, and I mean really good, and you will be fine

AThank you so much for you replies, I will test this out before making the required cake in 3 weeks.

AA baked cake that was frozen MimiFix

In that case, Lisa, disregard the explanation about escaping moisture, expansion reduction, and bubbles. Does not apply to fully baked cakes. (Or anything, that I'm aware of.)