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Put your cake layers in the freezer for an hour or two before frosting them. They will firm up and won't crack and crumble when you apply the frosting.
Measure a well cooled cake layer up the side and mark the half way point with toothpicks, in about four different places. Using the toothpicks as your guide, slice the cake horizontally, with a serrated knife, into half. This will make four layers out of a two layer cake. I use different fillings between layers before I frost the cake.