How To Transfer Layers On A 12X18 Cake
Decorating By Sheri72 Updated 30 Mar 2007 , 3:06pm by projectqueen
I'm very new to cake decorating...just finished Wilton 1 course a couple of weeks ago and no previous experience. I've done several 8in rounds and the filling and layering was no trouble. I'm in the now staring at my two huge 1/2 sheet cakes trying to figure out how to move them. I have the bottom on on the board, but the other one is still on the cooling rack. I'm planning on putting the filling on the bottom layer and stacking the top one on that. I'm very nervous as I've already had to toss one cake because I was in hurry to get it out of the pan and is literally fell apart in front of my eyes.
So, I'd love any suggestions on how not to ruin this cake for my nephew's birthday 
Thanks so much!
Sheri
I always put the top layer on another board and then shimmy it onto the bottom layer...alot of times, I just slide both hands under the cake to be lifted, spread my hands wide and then lift it over (I have pretty big hands for a girl) but I don't think I could for that big a cake so I'd go ahead and use a cake board. You might want to sprinkle some powdered sugar on the board first if you have a moister cake too so it'll slip off easier
I also freeze the top layer to get it firmer before moving it.
Here's what I do since I torte a 3" high 12x18.
I put the 3" high cake on it's covered cake board. I use my cake leveller to slice the cake in half lengthwise, side to side, so I have 2 layers that are each 1 1/2" high. Then I take a large, flat cookie sheet (the one with only one edge to hold on to, the other 3 sides don't have edges) and I slide it between the layers and push gently till I get all but about an inch or 2 of the top layer onto the cookie sheet.
Then I pop the cookie sheet into the freezer. In the meantime, I get the icing ready, make my icing dam, get the filling ready and fill the bottom layer. By the time I'm done with all that, the top layer is cold and firm enough (you're not going for frozen solid, just firm and cold). I then line up the shorter edge and just start gently pushing the cake off the cookie sheet onto the cake below it. It slides off the cookie sheet quite well because of the non-stick finish and because there is about an inch already hanging over to get it started.
Works great for me. Also helps if you have a second set of hands available so one can hold the cookie sheet and the other can push.
Good luck. Once you do it the first time, it gets less scary.
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