Sadly it is 5:16 am and I still have not made it to bed. I have a cake order for Saturday morning, an 11x15 double stacked sheet cake. When Stacking the cakes the top layer cracked. I tried "glueing" it together with buttercream, thinking after frosting it, it would be ok. NO GO! I have to re-make this entire cake when I wake up in a few hours. Any suggestions for stacking these? I have never stacked such a big cake and I don't want to go through this twice! I was thinking maybe cutting the top cake vertically and then placing the two halves on top to make it easier to work with?? or should i just put the two cakes side by side? The customer has no preference, just need 2 for serving purposes. Any help is GREATLY appreciated!! Thanks!

I found a long cutting board that I use. Looks like one of those long spatulas that people use to take pizza out of ovens. Before I found this I slid the cake layer on an upside down cookie sheet greased with PAM. I've had them break too and it may be easier to cut the layer into 2 pieces that are more manageable. Good luck!

I freeze the one thats going on top. Then I can set it right where I need it and it wont bend.

I use a sheetcake sized cakeboard dusted with PS or CS and slide it on top of the other.

HTH

I also freeze the cake making it much more easier to handle.

i thought that freezing would be good too, but my freezer isn't big enough to fit this cake in!

If you can't freeze then go with the cake board/ cutting board...that is what I do as well and it works like a charm.

I use one of the Wilton 14x20" cookie sheets with a lip on one side. It works great for lifting and transferring large cakes. I've also seen people cut the top in two pieces so it's easier to transfer them, then use cake spackle to "glue" them together before finishing the final icing. Cake spackle is equal parts of cake crumbs and buttercream (like the inside of a cake pop).

anmayer80... this is what I did. I also did not have any problem with the bottom layer, but when I came to put the second layer, I did not know what to do! so I remember reading here on CC (thank God for CC!!!) that I could cut it in half and afterwards place it on top of the first layer, I had tried the lg wilton cookie sheet, it was a not go, because the cake would not slide out of it...so I cut in half. No one will notice it. You can see the cake in the following link

http://cakecentral.com/gallery/1887337

Good luck,
CIAO

I use foamcore board. Same thing I use for most of my cake boards. (I call them my "flip boards") Once I have my cake "flipped" once out the pan then back again to level off the top if needed I put powdered sugar on the board, flip the cake back again to the board covered in powder sugar and that way I can put the edge where I need it on top of my first cake and "shimmy" the 2nd cake onto it. It usually slides good because of the powdered sugar, just have to make sure you don't lift up on the board because you'll crack your cake there too.

I bake bigger cakes on parchment paper in the pan, I leave it on the bottom until it's flipped onto the top and then peel it off. Really helps hold the cake together.

Thank you so much for all of your advice ladies! @Soledad... thank you for the picture, that is what I was thinking of doing, I'm glad to see that someone else has done it with success! The idea of leaving the wax paper on until after stacking the top layer also makes a lot of sense. Thanks again everyone! First cake is cooling, wish me luck

I like the powdered sugar idea. That's great!