I layers my sheet cake and put the bottom layer easily on the cake board and filled it. It looked so pretty. Then I went to put the top layer on and it broke into pieces (lots of expletives as it happened...most the F bomb). I put it back together but I'm scared to even ice this cake and sell it. What should I do....I'm literally in tears and then my DH says, "Are you sure you want to make cakes...it seems like a lot of stress of you."

I would add a crumb coat to the layers, add extra to cover the cracks to "paste" it back together. Let it set and "dry". Then cover with icing as usual. Nobody will notice that it was cracked. I have had this happen all too many times. HTH

I agree. Crumb coat, let it set and it should be fine. I've had this happen before and it turned out fine.

Same here. Crumb coat put in fridge to set up or let it sit and then ice. Good luck

I agree--this is why I hate sheet cakes. I always break at least one layer. Icing is great glue though--don't cry over broken cake. It will be fine if you coat it well and let it set. My husband's the same way. Anything that stresses me out stresses him out because he can't just "fix the problem"!

Yep, crumb coat and then chill it , it will be fine.
By the way what kind if cake is that? Are those cherries I see?

been there broke that. Crumb coat solves all ills

You got great advice. Just wanted to send you hugs.

Thank you thank you thank you! I've never done crumb coats so I hope I did it okay. It's in the fridge now "chillin" Is 30 minutes okay or should I wait a little longer?

I hate sheet cakes too! They SUCK!

YoursTruly - it is a chocolate cake with fresh raspberry filling. The cake crashed right into the bottom layer on top of the filling so it got all over it. I was livid to say the least. I've had one of my rounds crack before, but it was one crack and it was straight, plus it was for a family party so I didn't care. I wasn't sure about this one since it cracked all over the place.

I can't thank you all again!

ETA: I've had nothing but trouble with this cake....yesterday I totally messed up the raspberry filling...added double the amt. of milk by accident, then added more cornstarch. It tasted terrible so I had to throw that away...very mad as I had to waste 24 oz. of raspberries. Then tonight when I remade the raspberries, I used a differnt recipe that called for water instead and I did the same freaking thing. I don't know where my head is. I fixed it and DH LOVED it. But, talk about being stressed out over this cake! I will be glad when I am done with it!

crumb coat yeah! i also like to spackle my cakes ala Toba Garret but omit adding fruit preserves to the spackle. just crumbs and frosting. hides the cracks and craters and holds up well.

That is exactly why I don't torte sheet cakes. They become too fragile to handle. I usually just do one layer (unless specifically asked) and have never had a complaint. Sorry this happened but icing is a great glue!

Sounds yummy!
I would leave it in the fridge until it firms up and then ice.
When I torte sheet cakes or large round cakes I use a cake board to slide the top layer on, that way I don't have to pick it up with my hands and risk it breaking.

Ditto to everyone else of course... and may I say great puzzle job

they are all right!!! 30 mins should be enough, but touch it if the frosting is firm than you should be ok. be careful of the lift off of the spatula when adding your second fresh layer of frosting.....some times the frosting pulls up exposing the cake again.... i find it happens when the cake is crumble prone. it can be fixed if it happens it just makes it frustrating.

Hint from a grocery store baker tired of filling cakes all freaking weekend.....

If you bake your cakes on parchment, this is what I do at home, and the ones we get at the store are on parchment as well-- and usually it works just fine-- LEAVE THE PARCHMENT ON as you torte it. put the cake on the board upside down.... parchment side up... slice the cake, slide a cake board or a supper skinny cookie sheet under it, and lift up... between the board and the paper, it's going to stay in one piece! then slide it back on again and THEN remove the parchment and ice like usual. You'll be amazed how much better it works!

HTH

I agree, I just wanted to say... hang in there. It gets easier.

Thank you so much for the tip and for everyone's support. Tonight I get to go home and "paint" The Scream on it. Let's hope all the mishaps aren't indicitive of how this all works out. I'll literally want to SCREAM!

Thanks again everyone! I couldn't have gotten through last night without you guys! I just finished the cake. I am very pleased with this one....even tho it was a disaster from the minute I started working on it. Unbelieveably, I had no trouble decorating it. I planned on pulling an all nighter tonight just b/c of the way this cake was going. I was sure something would happen. Thanks again everyone!

http://www.cakecentral.com/cake-photo_1287014.html

looks like the cake came out great.

I realize I'm WAY late on this, but it may help someone in the future.

Another way to more easily handle torting of larger sheets cakes is after torting, slice the top layer in half (yeah I said it). The smaller halves are easy to handle than the full sheet, and once they're frosted, so long as you're base-board is sturdy, there won't be any issues.

Here's a video that shows this method:

http://www.countrykitchensa.com/videos/filling_a_sheet_cake.aspx

I might not do it exactly as they show in the video (filling the two halves separately, unless two different fillings were requested), but it gives you the idea.

Thanks PinkZiab. That looks a hell of a lot easier to do than what I did. I'm definately going to try it that way next time.