I was just reading in my Cake Doctor Mix book to double wrap your cakes in foil to freeze them! Has anyone ever done this?? I know we had a post a while ago about NOT wrapping your cake in plastic because of food safety issues. Maybe this is the answer or maybe not!
ANYONE ELSE!? 
I wrap in Saran wrap while still warm........double wrap....and then in aluminum foil, then into a large plastic bag (unscented garbage bag, etc.).....works like a charm every time.
Kerri- I'm sorry to tell you this but, they say you are not suppose to wrap your cakes warm...this may cause some food safety problems. There was a very long thread about this a while ago..I don't have it but, that is why I was brining up the issue of the foil! Maybe it is safer?? Maybe you can search for the thread and find out why!
Thanks for all the input!
the problem w/ wrapping anything in anything, even foil, is how it traps HEAT so long that the food spends too long in the unsafe temp zone where the bad buggies grow really fast.
I got chewed out by food services manager once at school for putting foil lid on a pan of leftover food that was still hot and tossing it in the fridge -- in a nut shell, the foil lid was a big NO-NO -- held heat in too much.
and it would cool faster uncovered and outside the refrigerator (unless have a commercial blast chiller should just let cool on counter)
so -- cool on counter
wrap in plastic
wrap in foil
freeze.
I found this out here and so that is what I do...let my cake cool about 10-15 minutes then wrap in plastic wrap while still warm and then foil and then into the freezer...I wasn't aware that there would be food safety issues with this method. Can anyone tell me what the food saftey issues are?
Well, besides keeping the food too warm for too long (which bacteria likes), it also traps too much moisture (which bacteria also likes). So, basically you run the risk of preserving a warm, moist environment in which the cake can grow unhealthy bacteria.
So that's why you want to cool completely first out on the counter top.
If you have flies to worry about, then you can loosely drape in paper towels until it's cool enough to wrap. (I think that's ok. Can anyone confirm?) 
Well, besides keeping the food too warm for too long (which bacteria likes), it also traps too much moisture (which bacteria also likes). So, basically you run the risk of preserving a warm, moist environment in which the cake can grow unhealthy bacteria.
So that's why you want to cool completely first out on the counter top.
If you have flies to worry about, then you can loosely drape in paper towels until it's cool enough to wrap. (I think that's ok. Can anyone confirm?)
Correctumundo! I couldn't have said it better!
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