I would like to know how some of my fellow CC'ers do this. When you are doing a large layer of tier cake, such as a 16 inch square cake.....what special tip do you use to transfer the second layer on top of the first?? I have not had much luck. Today I had a wedding cake and the top layer of the 16 inch broke in half! I was able to use it, but there as to be some secret or tool or something that I am not aware of!!!!!!!!!
If anyone can ease my pain, please do so, I will be forever grateful!!!
Andrea

Wow, you must be upset to have posted three times:

http://forum.cakecentral.com/cake-decorating-ftopict-562885-.html

http://forum.cakecentral.com/cake-decorating-ftopict-562887-.html

I half-freeze mine before transferring onto the bottom cake.

I sprinkle the top of the cake with a light coating of granulated sugar and then flip it over onto a second board. The sugar will help keep it from sticking for a few minutes. Then pick up the cake and the board and hold the two at a slight angle to the bottom cake. Line up the sides of the cakes so that they are straight up and down. Slide the top cake on to the lower cake by pulling out the cardboard.