6
replies
projectqueen
Posted 14 Apr 2007 , 10:58pm
post #4 of 7
I like to use a cookie sheet that doesn't have any side edges. Then put the whole thing (cake and cookie sheet) into the freezer for a little while until it is firm (doesn't have to be fully frozen). Then just line it up and push it off the cookie sheet slowly onto the layer below.
Good luck.
heavenscent
Posted 14 Apr 2007 , 11:01pm
post #5 of 7
I have heard th at a cookie sheet with no sides is the best way to go. I would make sure that the cake is completly cool first
campbelland
Posted 15 Apr 2007 , 12:50am
post #6 of 7
HI, I always freeze my 14 and 16 inch top layer. Works like a dream. Sandy
LittleLinda
Posted 15 Apr 2007 , 2:07am
post #7 of 7
I, too, wrap and freeze the layer that's going to be on top so it's stiff enough to pick up.
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