I have a question about filling a large cake...its a 16" round, never made one this big before and I plan on filling it with rasp mousse...is there an easy way to lift 1/2 the cake (after i've cut it in half horizontally to fill) w/o it breaking and crumbling? I hope i'm making sense here...
It seems freezing it for a little while is the way to go, but i'm calling on all the CC experts out there to clue me in since i'm new and, well, clueless!!!!'
Thanks again for any advice 
Have a flat edge cookie sheet handy, and after you've torted it (cut it in half horizontally) use a flat edge spatula and lift the first layer, just a little -enough to slide the edge of your cookie sheet underneath it, and then gently slide it the rest of the way. Just make sure your cake has cooled enough on a cooling rack.
I think I'm understanding you. Whenever I have a large cake (full sheet, 1/2 sheet - whatever) I slice it horizontal then use a second board and 'sandwich' it with another pan. Making sense? It's easier to flip with boards, or you can use the flat bottomof a pan also. I carefully position the corners/edges and 'slide' it off ontop of the filling. I hope I'm making sense, amazing sometimes how I just do things without actually thinking why I do it! 
Anyway, this will give your question a bump and hopefully find an easier way.
After cutting, I careful slip a cake board in between the two cakes. Then you just lift the cake board with the top half on it. This also makes it so much easier to slid it back on to the bottom half of the cake. I have used a round cookie sheet before, but I like the cake board better because it doesn't have a lip for things to get caught on!
Lisa
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