How do you get the second layer onto a large cake such as 16" or larger (for wedding)??
The cake is so moist that it won't slide off of a cookie sheet or cooling rack...not even when its frozen!
Its just so hard to flip it, get it on exactly straight, and not have it breaking all over or getting goop all over your arms! Then it won't slide when its on the frosting...
How do you guys do it??
I freeze the top layer for a few hours and then you can just pick it up and put it on. It should be frozen solid enough at that point that you can just pick it up with your hands GENTLY. But remember to let it thaw for a few hours, too, before frosting.
sunlover00
This is what I do. After the cake(s) are cool, I wrap them in plastic wrap, then in aluminum paper, then put them in a plastic bag and there it goes to the freezer. Following day while still frozen and if the cake is big I move it to the board that will be used for it, then I fill it and again the same process to go back to the freezer. Always remember, avoid a cake to crumble on you by always transfering it to the board while still firm. HTH 
I use a cookie sheet that has no sides; it's flat ... I flip my completely cooled cake on this .. then I kind of align the side about where it needs to be flipped and then I quickly flip it onto the other one .. I have the top of the bottom one crumb coated and the icing has crusted .. after I flip it, if it's not perfectly aligned, then with the crusted icing, it's a bit easier to move it somewhat if necessary
Thanks everyone - I have another biggie in a few weeks! I'll probably try them all! LOL
I have the no-side cookie sheet but it always stuck fast! I like the spray idea.
Thanks again! 
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