I'm making my first stacked cake this week and baked the cakes tonight. They are now in my freezer.

I made a 10" cake for the bottom tier/layer and it cracked on the edge as I was removing it from the pan. I thought I could get away without using bake even strips but I guess not.

Am I setting myself up for a disaster? Can I still torte that cake and fix the crack with buttercream? I'm planning on covering the cake with MMF.

It will depend on how large the crack is and where it's located. If your layer cracked in half, i'd say rebake as you will be stacking and it's not as sturdy. but if it's just the edge, try cake spackle - mix BC w/ cake crumbs. It will help hold the pieces together and create a smooth surface. Then ice as usual. For MMF you'll need a really smooth surface underneath or imperfections will show through.

The crack is just on the edge. I don't think it goes very far into the cake, so I'll try the spackle method. Thank you!