I know how to tort and fill a cake, but I'm not sure what the best way to go about this is if the layers are large. I'm afraid that once I tort my 14" square layer to only 1" thick, It will crumble when I try to move it.

I was thinking of using a flat cookie sheet but how can I keep it from sticking to the cookie sheet? Or is there a better way?

The cake should look like this when I'm done.

It really won't stick to the sheet.
Another option is to have a same size (or close) board covered w/ConTac paper. That way you can wipe off the crumbs and re-use it over & over.

A cold cake handles better. Put that puppy in the fzr (about an hr depending on the size). You don't want it frozen just good and cold.

Thanks, I think I'll try the board with contact paper too.