Frosting a soft, weak double layer cake
Hello! I made 2 9” rounds of chocolate cake. They’re very soft, moist, and weak AND they both stuck to the bottom of the pan, so have broken apart a bit. The worse of the 2 is in the photo. Should I use the less weak round on the bottom for stability? Because it’d sure be great if I could hide the one in the picture on the bottom. Also, how should I transfer the 2nd round to the top? I can’t just hold it because it’ll break. Thanks for any tips you may have!! The good news is that both the cake and frosting of my sour cream chocolate cake are delicious!