Transferring Large Size Cakes From Pan To Board
Decorating By lori83179 Updated 15 Aug 2005 , 5:09pm by peacockplace
I was wondering how others get larger size cakes out of the cake pan an onto a cake board without it breaking.
For example a 14" round cake. I will be making one soon (double layer) and I just have a feeling it's going to break when I flip it out of the pan onto the cake board.
and can I freeze large cakes like that -- what's the best way to do that?
Whenever I do a large cake, I line my pan with parchment paper. I think it gives a little bit of stabilization to the cake for moving it. Are you turning your cake out onto the board you will be decorating on or just a "holding" board. I turn my cakes out onto a rack, then put another rack on top of the cake where the parchment paper is, flip and cool on the rack (does that make sense?) when the cake is cool I put it on the final board. (Make sure you remove the parchment before decorating) lol.
I have several large pieces of double thick cardboard covered (recycled from boxes) with foil just for this purpose. Put the board on top of the cake and hold them together when flipping out the cake. You can also use a large cutting board too.
Another tip is that I put paper towels between the cake and the boards because a warm cake top will tend to stick to a flat surface.
I also use two large spatulas to carefully scoot the cake around on the final board if I didn't get it centered right the first try.
I do the flip on a rack also
put rack on pan and flip then another rack on cake(with wax paper on it if I will need to level) and flip again to cool ( if I need to level it will slid off the rackand back on) Board on cake and flip
The top layer is a bit harder I support it with a hand as I turn it off the rack onto the lower layer.
To freeze I put it on wax paper and freeze on the rack after frozen I take it off the rack and wrap and store in freezer. I do not freeze on the cake board as they tend to absorb moisture and warp.
I flip on a rack, then put the cake borad on top of the cake bottom and filp again. To put the top layer on I flip onto a very thin edgeless cookie sheet sprinkled with powdered sugar. Then I line up the cake and slide it off the pan onto to the other cake.
peacockplace, I am going to have to try that!! I hadn't heard using the powdered sugar! Makes sense though! Gonna give it a try. I always stress when I am about to turn a cake out onto the top of another one!!
Thanks, (and thanks for asking the question lori!!)
Charlotte
I use a rack but when I have to use the bottom of a cookie sheet I use powder sugar. I have a new, unused cloth that I fill with powder sugar and close with a rubber band. It make a powder sugar puff so to speak and I just puff it around on the board. Learned it in Wilton I cake class. I just keep it in a zip lock bag. Pic of Powder Puff attached. 
bj 
I flip my cakes onto a cooling rack when they first come out of the oven. When it's time to put them on a board, I flip them back into the pan, put the board on top of the pan and flip the cake onto the board. I've never had a problem doing them that way.
I don't have a problem flipping out the first layer, it's when you have to put the second layer on .. I stress out when it comes to this.. I'll have to try some confectioner's sugar like suggested and see how that works ...
Great tips here! Anyone have good suggestions for how to place two 9 x 13 or 11 x 15 cakes side by side. I broke one of my 9 x 13 cakes all to piece trying this. I finally decided to put it on wax paper and slide it up next to the other one. It worked fine but I had to be sure when the cake as cut that people didn't get wax paper with their cake, LOL!!
The thin cookie sheet with powdered sugar works great for this too! I don't always use the powdered sugar, but it does make the cake slide off easier. I just butt the edge up against the other cake and the slide it off the pan onto the board.
Thanks!! The light just came one, LOL!! I should have figured that after reading the suggestions, DUH!! I knew I was trying to slide it and the only thing that came to mind was pulling it. This was after baking another cake and being up past 2 am.
My cakes must be waaay too moist! When I tried using the thin cookie sheet with powdered sugar, my cake just sucked it up and stuck anyway! 
I think the best way is either to have the top layer a bit frozen, or use freezer paper under the cake so that all you have to do is slide the cake and the paper onto the board and tape it down afterward. I've done this....its a pain but it works.
I always chill my cakes in the deep frreezer for about 20 or 30 minutes - it makes working with the cakes so much easier 
Sunlover, it takes LOTS of powdered sugar sometimes! When they are really moist you have to really coat it good. Sticking them in the freezer a little while helps too!
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