I am baking my largest layer yet - 16" square. How in the world do I handle these layers as far as torting and stacking go? I am pretty sure that I will not have any help and I just cannot figure out how to handle it without cake falling to pieces!! Any help would be greatly appreciated - it is my nieces wedding cake. Thanks

I'd use a cookie sheet or something else that can hold the weight and doesn't have an edge on it.

I use a cookie sheet too that has no edge on 3 sides. I also put a little powder sugar on to make sure the cake does not stick to the sheet and slides off easy.
HTH

Yep....a cookie sheet will do the trick!

Frankly, I didn't have time to run around looking for a cookie sheet that size that didn't have the lip on it, so I ran to Lowe's. I keep an 18" tile on hand that I've used occasionally as a cake base, but it's WAY too heavy once you start putting large, stacked layers on it. Instead, I got a 1/4" board at Lowe's and had them cut it into three pieces for me. When I came home, I covered each of them in Glad Press-N-Seal. Sure, I can't wash it in my sink like the cookie sheets, but it only cost me $8 for all three boards.

I also use those HUGE Ziploc storage bags (the XL, XXL and XXXL) for storing my layers in the freezer while the cake assembly is in process.

Large Cutting board works too!

YES!! Large cutting boards too!!

I always freeze mine and tort them as they are thawing so they are easier to handle and don't crumble. Also, I use the wilton cake lifter. I know it's kind of small, but that seems to do the trick for me.

Karen