I made 2 layers of sheet cake. I flipped them both out on 2 boards 2 cool. After putting a layer of BC on the layer that was to be the bottom layer, when i went to flip the other layer over to go on top it stuck to the cake board reeaaally bad and then completely crumbled. What can i do to make my cake have more stability and hold together better? Thanks

Did you allow enough time for the sheet cake to completely cool before placing them on the boards? I think that can make a difference. If it is not completely cool, the cakes will stick to the boards- I've had that happen several times already. I'm still working this one out too- so I'm looking forward to seeing the post of more experienced decorators on this subject.

The problem isn't with the cake, it's your method of cooling the layers.

You can't cool cake layers on cake boards because the solid bottom traps the heat/moisture and as you found out acts as glue when you try to flip or move them.

Invest in three closely spaced wire cooling racks (with feet) so that your cake layers can cool quickly and thoroughly.

It's also important to remember to cool your cake layers in the pan/s for no more than ten minutes and then flip onto cooling rack - or else they'll stick to the pans. Additionally, it's imperative that you re-flip the cake layer onto another cake cooling rack so that it can cool hump or right side up. Otherwise, your layer will split from not being supported properly because it's resting on it's hump...

Everything you need to know to make, assemble and decorate tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

HTH

quick question regarding leaving the cake in pan to cool. You say no more than 10 min. Is that for any size pan. I thought larger rounds (i.e. 10/12) would require longer cooling time.

I never leave any cake longer than 10 minutes, even the larger ones. They will stick to the pan if left longer.

I flip my cakes out of the pan within 2 minutes of coming out of the oven, onto cooling racks.

What I do often is I put a parchemin paper on the board that I let the cake cool so when it is time to flip on top of the other cake, there 's no sticking problems.

Thanks for all ya'lls help! Im going to buy some cooling racks. What about it falling apart how can i make my cake stronger on the inside? What ingredient gives the cake stability?

Hi Hollyberry91, if you read the "Cake Bible, by Rose Levy Rosenbaum, and I'm sorry if I have mis-spelled her last name, she goes into all of this in great detail. The book is exactly what the title suggests; a bible about cakes. Her recipes are wonderful. She uses more baking powder to create a stronger structure for her cakes. You will notice they make for better shaping/holding if you are doing shaping or molding a themed style cake rather than a plain sheet cake. Hope this makes sense/helps.

I use a cake mix and add one small box of instant pudding and an extra egg. It seems to make my cakes denser and I have never had one fall apart on me.

The other thing is, for a big layer, sometimes flipping it isn't the way to go...put it on a baking sheet with no sides, then hold it over the bottom layer and slide it onto the bottom layer. For a smaller layer, those flexible cutting mats are perfect. Somebody smart (think it was Doug) said to spray the baking sheet with nonstick spray before you put the cake on, then it will slide right off.