I want to make a double layer half sheet, but I'm afraid I will break the top cake in the process of getting it stacked on top. Is there an easy way to do this?
I usually flip it on a flat cookie sheet (one without edges) and then slide it on top.
since we're on the subject of sheet cakes, what would you say is a standard height for a german chocolate cake, double stacked?
I do the same as Lisa. good luck!
I usually put plastic wrap on the cooling rack so when I turn my cake over on it to cool I can wrap it up and stick it into the freezer. I let it cool in the freezer and get firm, not frozen but really easy to handle. Then when you unwrap it you can just set it on top of the other layer and wait about 10 minutes and it will come to room temperature. I never have any problems with it cracking this way. Good luck!!