Argh...I just hate making really large cakes! So, I made two 1/2 sheet cakes to fill and stack.

How in the world do you guys move these huge suckers around? More importantly how do you flip them over to stack them on top of the base. You can't grab it with your hands w/o the center snapping...or any other part.

Please help!

The only advise I can give you is to freeze them. Sure makes it a lot easer to stack and fill.

I use a cakeboard or no-sides cookie sheet to move them as needed. Freezing helps to make them less susceptible to cracking when aligning one on top of the other.

HTH

When removing the cake from the pan, lay a large cooling rack on the pan and flip the whole pan. Lift the pan off. Quickly lay another cooling rack on the cake and holding on to both cake racks, flip the cake so it's now sitting on it's "Bottom" on a cooling rack.

Now ... to flip it onto another cake to make a 2-layer cake, lay a cardboard (or you can use a baking sheet or another cooling rack, but I prefer the cardboard) on the cake; grab the cooling rack and the cardboard and flip the whole thing. now the cake is on it's "top" on the cardboard.

Lay the edge of the cake carefully on the edge of the bottom layer, then I kinda push the cake off of the cardboard while pulling the cardboard out. It should drop right into place.

Working with a partially frozen cake is *THE* best advice.

Thanks for the help! It seems like next time I do this I need to certainly partially freeze them (which I hadn't done).

Also, I think I need to go to the store and buy an inventory of 'large pieces' that will support these cakes.

I currently only have some dinky cooling racks (takes 3 of them to cool a 1/2 sheet) and some large cardboard.

I did what Indydebi said, but my cake "stuck" to the cookie sheet!! I did manage to get it off, but next time I will try freezing for a while to get rid of the stickiness..

You could try putting a very small amount of Crisco on the cookie sheet to help with the sticking too.

there is a video on the web just put in how to fill or torte a sheet cake

When I do all that flipping, I use a sheet of wax paper the size of the cake. It won't stick to cake bottom, but the gooey top will stick. If I have to slide the cake it's easier too.

You guys are great. It is also great to hear that you have all found ways to combat the issues.

Frequently when I am alone in my kitchen about to take on a cake, I think to myself "I wonder what the ladie on CC do? They always make it seem so easy, because you just see a beautiful finished product...not all of the issues in between. "

I use 2 of the large wilton cake lifters, slid under from both sides. They work great and can even lift a full size sheet

Oh! I like dutchy1971's idea of using racks is great!

My husband made me wood cake boards for the larger pans. I have two per size so that i can flip them out. They are really handy.

All great ideas...thanks for your help everyone!