OK... Here is my question. When I make a 1/4 Sheet Cake I make 2 Cakes and stack them with filling.

1. I always have problem to transfere the Cake on the top to the bottom cake without breaking it

2. When I level the top cake, how do I get the cake flipped over without breaking it, so the cut side is laying on the filling?

Once you level the cake on the cooling grid, take a cake board and lay on top of the cake and use it to help flip the cake over...Now the cake is cut side down. All you have to do now is scoot the cake off the cake board onto the cake.....Works great.

I usually flip my top layer off the cooling rack onto a board that I've placed a piece of aluminum foil onto... I get close to my bottom layer, put the edge very close to the bottom (long side) of the bottom part of the cake, align it where it looks like it will stack correctly, then using the foil, flip it over onto the other cake .. sometimes I can bake cakes and stack them and no matter what I do, they don't ever exactly match ... If I have one that overhangs on one side, I just trim off any of the edges that are overhanging, put icing on it and it looks fine... no one knows that it was trimmed

Instead of using a cake board or aluminum foil, I use one of those flat cookie sheets... the ones that have no lip/sides. Just slide it between the torted layers and set aside until you need it.

I have a gadget that looks like a pizza lifter...I slide that under the torted piece, lift it and shimmy it off onto the other layer of the cake.

Thanks for the advice. Ill try it out next time. My last cake (top layer) broke into FOUR pieces.. Arght