So I baked my favorite chocolate cake in a 12" x 8" pan, when I took it out of the pan to completely cool, it was fine. However, when it was completely cool and I transferred it to a flat surface for me to cover it with cling wrap for refrigeration, it cracked in half. The cake I'm making is a 3-layer, tiered cake. 2 out of the 3 cakes cracked. Can I still use the 2 for the bottom layers? The top tier is styrofoam. Both tiers will be covered in fondant.

Thanks!

Maybe try gluing the cake together with buttercream? And see how it hold up?

so did you turn the cake out top side down? when i de-pan my cakes i flip them twice so they are bottom side down -- and a cake that big i would not want to touch until it is cold -- why tempt fate right?

sure you can still use it as allykat says -- glue it with buttercream but be sure it is level first --

best to you