Getting Top Layer Onto Large Sheet Cake

Decorating By Oliviasmom08 Updated 24 Jul 2009 , 2:27am by madgeowens

Oliviasmom08 Posted 22 Jul 2009 , 8:09pm
post #1 of 19

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!!!

18 replies
Texas_Rose Posted 22 Jul 2009 , 8:20pm
post #2 of 19

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.

Doug Posted 22 Jul 2009 , 8:22pm
post #3 of 19

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.

Oliviasmom08 Posted 22 Jul 2009 , 8:24pm
post #4 of 19

Thanks! That makes complete sense. I will give that a try!

mbt4955 Posted 22 Jul 2009 , 8:39pm
post #5 of 19

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.

idgalpal Posted 22 Jul 2009 , 8:49pm
post #6 of 19

I freeze the top and the bottom, then slide one of those flexible cutting mats between the layers.

indydebi Posted 22 Jul 2009 , 10:07pm
post #7 of 19

freezing or partially freezing definitely helps!

sweetsbystacy Posted 23 Jul 2009 , 12:04am
post #8 of 19

I use an extra cake board dusted with powdered sugar.

djs328 Posted 23 Jul 2009 , 1:17am
post #9 of 19

I freeze them. Works like a charm! icon_smile.gif

beachcakes Posted 23 Jul 2009 , 1:20am
post #10 of 19

i freeze too.

icer101 Posted 23 Jul 2009 , 1:46am
post #11 of 19

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

miny Posted 23 Jul 2009 , 6:00am
post #12 of 19

I always use the plastic cutting mats, no matter the cake size, it works really well

Oliviasmom08 Posted 23 Jul 2009 , 12:34pm
post #13 of 19

Thanks everyone! Great tips to try out! icon_smile.gif

michellesArt Posted 23 Jul 2009 , 1:07pm
post #14 of 19

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. icon_smile.gif

ArtWork Cakes Posted 23 Jul 2009 , 3:47pm
post #15 of 19

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.

Lcubed82 Posted 23 Jul 2009 , 4:36pm
post #16 of 19

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?

madgeowens Posted 23 Jul 2009 , 4:54pm
post #17 of 19

I do the same as icer101

jardot22 Posted 23 Jul 2009 , 5:39pm
post #18 of 19

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.

madgeowens Posted 24 Jul 2009 , 2:27am
post #19 of 19

I have also seen on Wedding Cakes, the girl from NYC cutting 8 inch layers out of a sheet Buddys show too

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