I was making a half sheet cake (12x18)  last week for a retirement party and when I tried to handle the cake it would split.  Then, it would just try to crumble on me.  I am fairly new to this and only make cakes for friends and relatives.  Does anybody know why it would do that?

Was it over baked?

ADo you mean it split while transporting, picking it up on the board after being decorated? Or when you're trying to remove from the pan?

I baked it the day before and then I wrapped it in syran wrap.  It split when I was trying to take the syran wrap off.  Is there a better way to keep it overnight?

I don't believe it was over baked.
 

AI wrap my cakes with a cake board underneath so they have some support, also I freeze or refrigerate-it's easier for me to carve and torte with cold cakes.

AIt could be your recipe, have you used it before? It just broke and crumbled?

Okay thanks for the advice! I have used this recipe before with circle cakes and never had a problem.  I just think maybe the bigger sheet cakes can not be handled as much as like and 8 in circle.
 

The colder your cake, the easier it should be to handle. I always prefer to work with a well-chilled cake.