Please help. When making my first graduation cake, I went to tilt the 2nd layer half sheet cake onto the first layer and it completely shattered all over into a milltion piece........I had to make it only a 1 layer. I tried freezing the 2nd layer then putting on, which was a little easier, but it takes along time for it to defrost before icing the cake. Any other ideas I would surely appreciate.

If you're icing with buttercream you don't need to defrost completely before icing it. You could also try tilting the rack (or whatever it's sitting on) up until the cake is on end (long end) and then guide it over or you could slide it off of whatever board it is on.

Debbie

for safety's sake, I'd put the slanted cake on a cake board cut slightly smaller than size of layer for extra support.

You could leave it on a board when stacking, which would also make it easier to serve.

You don't have to freeze them solid. Usually about 20 minutes is enough to firm them up for flipping onto the bottom layer.

I made a half sheet cake this weekend. I baked one layer, split it in two and filled between the layers. I put the bottom layer on a foil covered board (secured with bc so it would slide). To put the top layer on, I put it on a second cake board (larger than the cake) and kind of shimmied (sp?) it onto the first layer. It worked quite well - I was surprised. I don't see why this wouldn't work with a full top layer rather that the half that I had.

Chelleb1974-
I do mine the exact same way! (Sometimes I'll freeze up that top layer a lil' bit before--just to make sure.)

I like the way good ole' fashioned corrugated cardboard lets the cakes "slide."

--Knox--