AIf I want to freeze a cake, should I freeze it when its still warm out of the pan, or should I wait like 5 hours till I wrap it up and stick it in the freezer?

I have a decorating class tomorrow, and I am baking my cake today. However, I dont know if I should wait till it cools, crumb coat it, wrap it, then stick it in the freezer. Wouldnt the crumb coat stick to the wrap, or does that not matter?

So sorry for all the questions, I'm new to baking! :-)

AI let mine cool in the pan about 15-20 mins, then wrap in 2-3 layers of plastic wrap. The steam in the warm cake will get trapped inside which will make it moist (great for scratch cakes.) sometimes I wrap 1 layer of foil over the plastic if it'll be in the freezer for more than 1-2 days.

I've never frozen an assembled cake before but Ive heard many people do it. Just stick it in the freezer unwrapped for maybe 10 mins to firm up on the outside, then cover it with plastic wrap. I know there are many other threads on freezing a crumcoated cake that may be helpful.

AForgot to mention I take the cake out the pan before wrapping. I also put the cake on a cake board the same size as the cake incase I wrap it too tight and disform the cake.

I realize that by now you have already completed whatever you decided to do but for future knowledge (and others reading this) here's some info:

Definitely not 5 hours!  The cake will dry out in that time.  About 15-30 minutes of cooling is about right.  Remove it from the pan and allow to cool (on a cake rack) long enough to handle it easily.  Wrap in plastic wrap OR pop it into a plastic bag.  If it's only going to be in the fzr a couple of days that's all that's necessary.  For storage up to about 10 days, 2-3 layers of plastic wrap is used.  Any longer time add a layer of aluminum foil - but *don't* wrap cake directly in foil - always use a layer of plastic wrap or a plastic bag 1st. 

A cake that is going to be used/decorated within 2 days does not need to be frozen :)  It can be kept at room temp just fine.  You could crumb coat it if you want - even completely ice it, but then one does NOT wrap it up.  The crumb coat &/or icing completely seals in the moisture.

As the other poster mentioned you can 'harden' up the crumb coat by fz'ing for 10-20 minutes before wrapping BUT, then you have to UNwrap as soon as it comes out of the fzr, before it defrosts or the icing will stick to the wrapper.