How do I get my cake to stop breaking when I transfer it rom the cooling rack?

The smaller sizes are ok, but 10" or bigger they always have huge cracks or break all together!!


Thanks in advance.

Are you allowing them to cool for a bit longer than what you would a small cake?

Try placing a large plate over the cake on rack
Turn rack and cake upside down-
Now cake is on plate -
Carefully slide cake from plate to cakeboard (or wherever you need it)

If you make that size on a regular basis - it might be worth investing in one of these.
http://www.pastrychef.com/CAKE-LIFTER-COMMERCIAL_p_1727.html

There are many variations available.

Bluehue

Using a thin edgeless cookie sheet is also another option to use as a cake lifter which works well for large cakes.

I never try to pick it up without supporting it. I flip it over onto a cake board and then flip it onto another cake board. Hope that makes sense

my DH bought me this for Christmas and I love love love it:

Paderno World Cuisine
Cake Lifter, Stainless Steel-Dia 11 7/8"
http://www.world-cuisine.com/alias.cfm/47094-30/