I use a very sturdy base (i.e. cookie sheet, 1/2" foamboard, cooling rack) under the layer, line it up as best you can with the edge of the bottom layer and using your hand to gently "push" the cake onto the bottom layer while removing the base supporting it. It just takes practice to get it perfect!
I would slightly freeze the layer first or even completely freeze it. I haven't made a cake that large, but I've watched videos that the cake artist frooze the layer or left it in the freezer a few minutes to firm it up before transferring it to another layer. Hope that helps. Joni
I would slightly freeze the layer first or even completely freeze it. I haven't made a cake that large, but I've watched videos that the cake artist frooze the layer or left it in the freezer a few minutes to firm it up before transferring it to another layer. Hope that helps. Joni
This! 
I line the bottom of the pan with parchment, that provides some stability against cracking. Use the magic cake strips, they come in large sizes, to prevent humps.
I would use the cookie sheet but I line up the cake onto the bottom layer so that the parchment is on top. AFTER I press down onto the filling is when I strip off the parchment. That way the hands can shake a little but the cake will not crack.
I line up the cake onto the bottom layer so that the parchment is on top. AFTER I press down onto the filling is when I strip off the parchment.
Totally. This is very helpful when torting as well. After flipping the cake parchment side up, you can torte and remove the layer with the parchment still attached.
Flip it right out of the pan onto the other one. I'm primitive like that 
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