Anyone have any fail-safe tips on how to get my top layer of my 11x15 sheet cake on top of the bottom layer/filling without it falling to pieces? I have tried everything I can think of, but it always falls apart on me when I try to get it onto the top. Any help would be great. Thanks!!!
Put it on a cookie sheet that has no edge, then hold it over the bottom layer and slide it off of the cookie sheet. I've done it with 9x13 and it worked well. It seems like it would work on the larger sheet as long as the cookie sheet was big enough. I also use the flexible cutting mats for the same thing, but I've never found one as big as you'd need.
i've used the cookie sheet method Texas-Rose talked about all the way to an 11x18.
I do put powdered sugar all over the sheet to help keep the cake from sticking.
Thanks! That makes complete sense. I will give that a try!
I know that some people cut it in half and do one half at a time. You can stick the two halves back together with your icing and no one will know the difference.
I freeze the top and the bottom, then slide one of those flexible cutting mats between the layers.
freezing or partially freezing definitely helps!
I use an extra cake board dusted with powdered sugar.
I freeze them. Works like a charm!
i freeze too.
for 13 years, i have never frozen one. no matter the size..9x13 ... 11x15..12x18.. i use the same size board as the cake.. torte the cake.. dam it ..fill it.. then the top layer of the torted cake on same size board. slide it right on. i,m right handed . pick up with right hand.. use left hand to guide at edge of cake. never had one to break.. hth
I always use the plastic cutting mats, no matter the cake size, it works really well
Thanks everyone! Great tips to try out!
thanks for the tips-i tend to make smaller sheet cakes (not as high i mean) so i don't typically fill them but i tell my clients that but now i'll use these insider tips and torte them from now on-icer i don't freeze my cakes either.
I have found that freezing my layers make them supper moist. Everyone ask how are my cakes so moist. Freezing is my secret. Just let them thaw a little before icing.
On Cake Boss, they just "throw" layers around! I want to know what their recipe is for a good firm cake. It also seems they cook thinner layers instead of torting. Can I be a fly on the wall?
I do the same as icer101
Icubed82, I believe the cakes you are referring to that they throw around are sponge and pound cakes, which are much easier cakes to handle than the standard recipes.
I have also seen on Wedding Cakes, the girl from NYC cutting 8 inch layers out of a sheet Buddys show too