...where do I go to get information on how to handle the cakes after baking. I have discovered that when I pick up a large layer (say 14" and up) to flip it on the bottom layer it breaks apart while transporting.

So I need the how to's on after removing from the pan and getting them onto the cakeboard prior to icing.

Thanks!

I handle mine one of two ways. #1 Use 2 things to help you, like 2 cake boards or other items. Put one on the top of the cake, flip it over, your cake will now be bottom side up,put the cake board it will stay on on top of that and flip again and your cake will now be right side up.

Also there is a large cookie sheet you can purchase from Magic Line (maybe others, I'm sure) with only 1 side. I use this to lift and turn my cakes over. Especially when I've torted the cakes. Really works much better.

HTH

I also use a large, rimless cookie sheet when moving large layers. If I have to flip any large layers over, I put the cookie sheet under the layer, a large cooling rack over it, hold the two together and flip. I've learned the hard way to always make sure larger layers are well supported when moving!

You can partially freeze it too.

You can also use those flexible plastic cutting boards. They're big enough to scoop up the big cakes and thin enough to be able to slide your cake onto whatever surface with no problem. Put your cake on the bottom of one and top with another and flip over easily.

I use wax paper (yes - I know that's old fashion!) on the bottom of any large pan, then bake. I use 2 cake boards or cookie sheets to flip and wrap - then freeze. Between the wax paper and being slightly frozen they don't break.

I didn't know wax paper was old fashioned! I still use it on almost all my pans when baking. I think it keeps the cakes moist.

Karen421 & auntginn - please tell me you are using parchment paper, not waxed paper?? Wax is not yummy.

I also use waxed paper...not parchment. It's not candle wax. It's food safe paraffin that's intended for things like this. Paraffin is in many food products. You can't taste or detect it.

My mom always used waxed paper in the bottom of cake pans and so do I.

According to Wikipedia, "Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid[1] (a method similar to how tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper, a process which is reversed by washing the chemicals off followed by drying. This treatment forms a sulfurized cross-linked material with high density, stability, and heat resistance, and low surface energy thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of traditional parchment.". Personally, I'd rather use wax paper...

My Grandmother taught me to bake eons ago and she always used wax paper to line her cake pans. My theory is: if it ain't broke - don't fix it! It works great, so I still use it! We all have to work the way we are comfortable and what works for us!

Just be sure not to use wax paper for cookies. That is not good. Cake baking, fine. Cookie baking, no.

cold cake is always easier to handle....

I have a Nordic Ware Cake Lifter and I love it.
http://www.amazon.com/dp/B000237LPC/?tag=cakecentral-20

just a thought... my neighbor had the same problem when she would go anywhere with a cake, and ask me after seeng what she was doing it was easily fixed.
she was not leveling the layers. She would put this rounded layer on top of the partly leveled bottom layer.. both sides up together so when the cake would settle it would simply spilt because of the two mounds together and no support.

Not saying that is what is happening but it was with her and just a thought that came to mind.