Hi,
I am new at decorating and when I move my cake from the pan to cake board to start decorating if starts to crack and fall apart. I thought that it might be to moist. What can I do to prevent this? I am waiting till the cake is completly cooled. Don't know what to do.

thanks

Are you using a cooling rack to transfer the cake to the board? You put the cake on the rack to cool and then you put the board on top and flip it over so that the cake rests on the board, right side up. If you are just picking the cake up with your hands, it will tend to crack and break.
Sorry, if you already knew that and that is what you were doing and it still cracked and broke, forgive my comments. I am just not sure how much experience you have with this.
With the larger sheet cakes and such, you need the large cooling racks like the ones that Wilton makes for cookies.
Hugs Squirrelly Cakes

I am just using my hands. How exactly do you do it. It just seems that the cake is to moist.

It could be a combination of two things. If you don't cook your cake long enough or if you add to many things to it if it is a cake mix, you can end up with a too moist cake. Generally most cakes need to test clean. That means that a toothpick inserted in the middle comes out clean, this is how you can tell the cake is done.
Lifting a cake onto a cake board using your hands will most often result in your cake breaking up.
You need cooling racks, Wilton makes good grid style ones, 2 larger ones for the larger cakes and 2 smaller ones for the regular sized cakes. You let your cakes cool in the pan, I let them cool a minimum of 10 minutes for 8 or 9 inch cakes and 15-20 minutes for larger cakes. Then you put the cooling rack over the top of your cake while it is in the pan and lifting the pan and all flip it around upside down so the cake is on the cooling rack. Then you re-flip the cake by putting your other cooling rack over the cake and flipping it again with the cake in between the two cooling racks so the cake is right side up and so you can level the crown or raised portion of the cake. Most cakes take about 1-2 hours to completely cool. Once cool, you put the board over the top of the cake and flip the cake while still on the cooling rack so the cake is now levelled side down on the cakeboard and remove the cooling rack from the top of the cake.
Does that make sense?
Hugs Squirrelly Cakes

Place the cooling rack on top of your pan so that thelittle rack's feet are up in the air, grasp both rack and pan together, and flip them as a unit. If you don't think the whole thing came out, give the bottom of the pan a few good whacks before you lift it off. If the cake just has a crack and isn't completely crumbled you might ba able to get away with patching the crack with a litle icing. Just spackle it on.
If the cake is super moist, are you sure it was fully baked?

Thank you for all the replies. I am baking the cake for 1 hour and when I checked it the toothpick came out clean. Maybe I will leave in just a little bit longer. Thank you.

If it comes out clean and you bake it longer, the cake will be too dry.

I also do it where I flip the cake and board as a unit. I've never had a crack cake. You can also slip a cardboard round or a cookie pan underneath to move layers.

I would try a different recipe too. Is it just this recipe?

I'm with the others - flip it with the cooling rack, etc.

Until recently, I only had 2 small cooling racks. I'd use the 2 of them together for bigger cakes - what a mess! They would crack and fall apart when I tried to transfer them because it was uneven. Then I got the big cooling rack, and VIOLA! no problems whatsoever.

Good Luck!