Ok, I have torted small, round cakes before, and when I do large rounds, I just make two layers and fill. I have never filled any of my sheet cakes before, but I have a 9x13x3 that I want to torte and fill. I have it in the freezer, is it best to cut while still frozen, so it doesn't break? Do I slide a cake board under as I cut it into layers? Any of your methods/suggestions would be greatly appreciated!
TIA
Kerri

I just torted a 9x13 last week, and I didn't freeze first, but I never freeze my cakes. I just torted it, then slid a thin cookie sheet in between to seperate them. Good luck! It really wasn't as hard as I thought it would be! To put the layer back on top, I put a cake board on top of the cake on the cookie sheet, flipped it upside down, then slid it back o to the cake.