Hi Everyone! I'm a newbie and have been decorating cakes for about 10 years. I have always shied away from wedding cakes, but have decided I'm liking them more and more! What is the trick to layering cakes on top of each other. Currently, I dust a piece of cardboard with either powered sugar or cornstarch and flip the top layer on to it, then "shimmy" it out to position it on the bottom layer. My problem is, that I either break the top cake, or it isn't lined up straight with the bottom cake. What do you all do?? Thanks!
Just had to respond, I LOVE your avatar, you must have lived in Nebraska at one time. lol I'm a crazy Husker fan too.
I have a few thoughts, one, I never have a cake split, but I do use a very dense, doctored up mix. Two, I was wondering if you have ever tried cooling your cakes, or freezing them before stacking them on each other.
I'll give you a bump, and maybe someone else can give you some better ideas.
Oh,..... and Welcome!!!
I probably didn't explain myself very well. I don't mean positioning the entire tier, just one layer of a tier on top of the other layer. My layers are cooled when I put them together, then I crumb coat them, and cover them, and stick them in the freezer.
Thanks! m.
I use a flat cookie sheet to put the top layer on the bottom layer. I just slide the top layer off the cookie sheet onto the bottom layer. HTH! 
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