I was making a birthday cake for my dads 43rd birthday. I decided on chocolate, with chocolate frosting, chocolate coins, and M & M's. Once the cakes were cooled, I tried to layer them. The frosting was too thin, the cakes fell apart when they came out, and the whole cake was a mess!
AI'm not sure what kind of cake/icing you made but you said it fell apart, when did it fall apart? While you were trying to take it out of the pan (use parchment and/or cake release of some kind)? When you were leveling it?
I will put my cakes on boards, wrap well, and freeze for a bit, it's easier to torte, level, and manipulate cake in general when it's cold (or partially frozen).
I can't remember any of the details, because it was back in March. Thanks for the tips though!