I am doing a cake and am curious...when doing a larger cake (14" round) do you refrigerate or freeze your cake first or do you cut it at room temperature? I am a little concerned about the cake breaking or crumbling.

I ABSOLUTELY ALWAYS chill those big layers before torting. Then, I'll stick the torted layer back in the freezer while I'm putting the filling on the other half.

To be safe, slide a board or rimless baking sheet under the torted layer to remove it and replace it. Don't try to pick it up.

If you're using a wire cake leveler, like Wilton's:

http://www.wilton.com/store/site/product.cfm?id=3E30D67E-475A-BAC0-5792C543763E855E&fid=78510F78-475A-BAC0-5DD469DF1DB0367C

the cake can't be too hard (frozen) or it won't cut through.

i don't chill my sections as i use ganache not buttercream but i do use a wooden board to support my cake sections on cakes 12" or over makes flipping them onto your filling so much easier!!