Any suggestions?
make sure the cake is cool. I let the cake sit in the pan for about 10 min after taking it out of the oven. I pop it onto a wire rack with parchment on it (pan also was lined with parchment), then don't touch it again until it is cool.
Some cakes are more delicate (and break more easily) than others, as well.
I can torte a cake and flip it out just using my hands, but if you are new, try using a cake board to move your layers to there is always sufficient support.
OR - chill them slightly (in the freezer) which makes it easier to handle.
The cakes seem to crack when I take them out of the pan. I am using just a boxed cake mix and 9 inch pans. Today the top layer of the cake broke when I turned it over to put it on the bottom layer. Maybe I will try chilling them first before handling them. Thanks!
I always used to break cakes in half, I agree with the other posters.
A cool cake is key.
Reynolds Release foil is my best friend. It's easy to shape, for those odd shaped pans, and of course it never sticks.
And I agree, it's important to let the cake cool. I tend to refrigerate my cakes and sometimes will freeze a cake for several hours before working with it.
I line the bottom of all of my cake pans with wax paper (if it's a round, cut out a circle of wax paper). I also freeze all of my cakes after they cool off. Once they come out of the freezer, I slide an offset spatula around the edges between the cake and the pan, and then set the cake on the hot stove burner for just a few seconds. I don't usually have any problems getting the cakes out in one piece.
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