I have used the WASC recipe before but tonight i had to make a 1/2 sheet cake out of it. One layer was white one chocolate and when I went to tort etc it crumbled and fell apart, both layers! It is always so moist but I have never used it on a cake this large. Is it just me? What happened?
That's a big cake to torte but it can be done. Was it cool before you went to cut it? Fresh cakes are very fragile, especially moist cake like WASC, unless they are chilled.
It's best to pop the torted layers in the freezer for at least 30 minutes before handling them. And then, rather than trying to pick up the whole layer with your hands, slide it onto a parchment paper lined board, then slide it off the board onto your cake. It takes a little practice, but it works a lot better than trying to reassemble a crumbled cake.