I'm second guessing myself. First four tier wedding cake (for daughter's wedding Saturday.)

Baked all the cakes on Monday and froze them. One of the 12" tiers had a small split (about 1") on the outside edge. I froze it but now I'm worried about that split. Will it be stable enough with that split on the outer edge? I'm using white chocolate ganache as the coat under the fondant. 

Should I rebake that layer? Today is filling/ganache day so I need to do it now if it won't be stable. 

I'm not positive how it looks but you will have scraps today so just shim it up -- use icing to glue it -- make it fit nice -- don't jam it - don't create tension just fill the area --

when you say one inch split on the outside edge which direction is the split?

It is split straight toward the middle. From outer edge one inch in. I don't think I will have scraps but I could be wrong. I already leveled them and torted them. Not filled. 

if you leveled them you have scraps no?

it sounds overbaked maybe? but if it is not then just splice it but if no scraps...

so if it's an inch long you can splice with icing alone if it's an inch wide and no scraps available I guess I'd rebake 

It wasn't over baked this time! It is just a splice in the cake. If you weren't looking for it you wouldn't notice it. I think I'm going to glue it together with icing and see how stable it is. 

Should I use that as the top or the bottom of the 12" tier? 

Thanks for your guidance! 

bottom -- stack another cake on top to make the tier because the top of the tier gets more friction applied when icing & smoothing &  & if you apply fondant & smoothy smooth all that -- this way it will be safely embedded underneath all the 'action'

you are very welcome -- i love to assist like this -- one of my very most favorite things to do -- ask away!

Thanks again! If the cake looks okay when I finish it tomorrow I will post a picture! 

very cool!