So can someone please tell me what the trick is to getting a 14" round cake ON TOP of another 14" round cake (double layer) without making a huge mess!!!

I have a large rimless cookie sheet that I slide under the cakes to lift off when torting and filling and then slide back on.

The cake doesn't stick to the cookie sheet? It just slides right off?

It's a non stick cookie sheet, but yes, it slides off, might need a little push...there is nothing really that would stick to the cookie sheet.

I use a cookie sheet also.

I've also used a cardboard cutout the same size as the cake, wrapped in saran (plastic) wrap. Worked well for me in a pinch. Same idea as the cookie sheet. It can be reused. Just have to re-wrap with clean saran. Good luck!

iwas wondering about this to...i just did my first sheet cake (9x13) this past weekend. I did not torte it...but i used a cookie sheet to get the cake out of the pan. i put the cookie sheet on top of the cake pan and flipped it, then i put my rack on the cake and fliped it again, a little of the top stuck, but not to bad. i didnt want to slide the cake onto the rack because it was upside down (ie dome side down) and i didnt want it to break (hope this is making sense) Is there a better way to do this? Any hints out there...

I usually flip the cake directly onto a cooling rack to cool and set up. Then I will transfer onto the cake board or serving whatever to decorate.

but what if there is a dome....my cake didnt really hve much of a dome ...i guess i could have flipped it onto the cooling rack straight away.

If always smash my cakes while still in the pan with a damp (nearly dry) towel to flatten them out. Well, not exactly smash, but I do squash them enough that I won't have to level them. Then I flip directly (upside down) on the cooling rack. I also use the cookie pan trick for large cakes, but I tape parchment paper on my cookie sheet to help with the sliding.

I use a large cookie sheet without sides too ( i also take lots of deep breaths and pray a little!). If you are worried about sticking you can dust it with some powdered sugar.

When I flip cakes out of the pan, I put the cooling rack on top of the cake while it's in the pan, flip the whole thing over (so now the cake is upside down) then put another rack on top and flip again so it looks like it did when it was in the pan. Once it's cool and I'm ready to get the cake assembled, I level the top with my little wilton leveler. I like to level because I find it makes my cakes more stable, kind of gives the middle some traction and something for the fillings to soak into.

Once you have the cake on the cookie sheet....do you use a spatula or something to slide it off onto the top of the other cake (for double layered cakes?) or do you just hold it at an angle and shake it a little for it to slide off? My problem is that i'm trying to slide it off onto the TOP of another cake so i'm trying to get it as even as possible.

I just kind of shove it along with my hand. It is a nerve wrecking experience, those 1/2 sheets just about do me in every time, but this is where Dodibug's recommendation of prayer comes in. If I ever do have a cake business, I'm going to call it Holy Cakes because so much prayer goes into them. Prayer and nerves of steel.

I hold the cookie sheet over the other layer at an angle, try to line up the sides and start sliding it off onto the bottom layer. I give it a little push from behind with my hand. Most of the time it comes out pretty even. I have to adjust a bit once it's on top.

Yep, when I torte and fill the cake I am sliding it back onto the top of another filled cake. Usually you can eye ball it to make sure it is centered. If you are really worried about sticking, try dusting the surface with flour or icing sugar.

Thank you, Thank you, Thank you to everyone for all the advice!!!! I'll post pictures of this wedding cake once I get it done!
Merry Christmas!!