Here's one way to flip cakes:
http://www.countrykitchensa.com/ckideas/ckIdea.aspx?idea=492&occasion=General%20Cake%20Instructions
(Although I always use a frosting dam....)
If this doesn't help, at least you'll get a bump 
I don't know about flipping them, but I turn them out of the pans onto a huge cooling rack to cool a bit, then onto a cake board. After they've completely cooled, I jiggle them off the board onto the filling bottom layer. I run a long spatula under the cake to loosen it from the board first so it doesn't stick too much. I've had one crack a bit in the middle where it flexed, but it was fine.
Sometimes I do. I bake two thinner layers instead of torting and then I freeze them. If I defrost the layers first, I put them on a cookie sheet that doesn't have any lip on the edge and then sort of slide it on. I also recently did it where I kept the cakes frozen while I filled and stacked, then just let it sit out a while to defrost before I decorated it and that works even better. My layers were still pretty solid so I wasn't worried about them breaking.
freeze your layers
when theyre really frozen you can pick them up most any old way
and get it exactly where you want it on top of the other one 
plus...........makes the layer moister
I always use a cake leveler to split my cakes. I keep some extra cake boards covered in contact paper to slide the cake layer onto and then back off of again. I just hold the cake board over the filled top of the bottom layer and line it up and gently slide it off - but hold your cake board over the filling just enough to clear it or your top layer will crack. Does this help?
freeze your layers
when theyre really frozen you can pick them up most any old way
and get it exactly where you want it on top of the other one
plus...........makes the layer moister
You don't ice them frozen right? I just was wondering. I think I heard that your not supposed to ice frozen cakes.
Yeah, I saw that one too. My first thought was that they HAD to be frozen - or awfully dry!
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