How To Put Second Layer Back On Top Of Cake And It Not Crack

Decorating By tarajimenez Updated 8 Nov 2008 , 10:53pm by rezzygirl

tarajimenez Posted 8 Nov 2008 , 6:56pm
post #1 of 8

ok i have 2 different cakes to do for the same day and they are the half sheet cakes. im only gonna cook a 1 layer cake and the with the cutter seperate it to put a filling... my problem is when its time to put the layer back on over the filling it always brakes when i pick it up to move it. Im still new to this and dont know all the tricks to the trade so any help would be great...maybe a video or something because im so tired of have to patch the hell outa them lol...thanks Tara icon_cry.gif

7 replies
gales Posted 8 Nov 2008 , 7:09pm
post #2 of 8

I'm fairly new to this too but I recently did a double layer sheet cake for a birthday that I was worried this would happen too. I put the second layer in the freezer for a couple of hours just to firm it up and this worked. However I did not leave enough time for it then to thaw before adding the buttercream crumb coat and fondant as I wanted to get it finished and knew it would thaw completely before it was needed. The fondant top started to sweat a bit and I had to leave it as long as possible before piping on the top design which had several colours in it that I did not want to bleed. I left it as long as possible and then dusted cornflour over the top prior to piping my design. It worked but it could have been a disaster.

tracycakes Posted 8 Nov 2008 , 7:28pm
post #3 of 8

When you torte your cake, slide a cakeboard under it to lift it off. When you get ready to put it back on, pick it up using the cake board, put the cake at one end and slide the cake board out from user the cake. I hope that makes sense. You are using the cakeboard to support that layer of cake.

tarajimenez Posted 8 Nov 2008 , 10:20pm
post #4 of 8

great thanks for the advice im gonna have to try and see what happens. thanks again!

thefrostedcakencookie Posted 8 Nov 2008 , 10:37pm
post #5 of 8

you can use the no side cookie sheets too.

CakeWhizz Posted 8 Nov 2008 , 10:39pm
post #6 of 8
Quote:
Originally Posted by tracycakes

When you torte your cake, slide a cakeboard under it to lift it off. When you get ready to put it back on, pick it up using the cake board, put the cake at one end and slide the cake board out from user the cake. I hope that makes sense. You are using the cakeboard to support that layer of cake.




I agree with this and the only thing I do differently is that I tape some wax paper or wrap some clingfilm (saran wrap) on the board first. This helps the cake to slide off much easily.

tracycakes Posted 8 Nov 2008 , 10:53pm
post #7 of 8
Quote:
Originally Posted by CakeWhizz

Quote:
Originally Posted by tracycakes

When you torte your cake, slide a cakeboard under it to lift it off. When you get ready to put it back on, pick it up using the cake board, put the cake at one end and slide the cake board out from user the cake. I hope that makes sense. You are using the cakeboard to support that layer of cake.



I agree with this and the only thing I do differently is that I tape some wax paper or wrap some clingfilm (saran wrap) on the board first. This helps the cake to slide off much easily.




Opps! icon_redface.gif I forgot to mention that step. Thanks CakeWhizz for adding that.

rezzygirl Posted 8 Nov 2008 , 10:53pm
post #8 of 8

I use either an open sided cookie sheet pan or cake boards too, but I sprinkle powdered sugar on them so the cake will slide on and off easily.

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