Cake question....can you help?!

How else would you cut them?

You can buy a cake slicer but it really a w3aste of money unless you use it ALLthe time and from what I have heard good luck getting these to work right.

Just take a serrated knife and sice it in 1/2.

If you don't want to totally free hand it there are several way to do help.

1. Stick toothpicks around the cake say every nch or so.Making sure they are at the same level. Then lay your knife sideways on top them and slice away.

2. Get to item that hit rightabout 1/2 way thru. Put one on each side of the cake and use them as your guide.

You cut them with a long serrated knife (bread knife), and you can insert toothpicks around the edge, using a ruler to get an even height, then cut around in a circle using the toothpicks as a guide. The following video shows how to do this.

http://www.ehow.com/video_4948734_cuttin…

you can but a cake slicer or use wire size like cheese wire or electric knife. also cool the cakes for easy cutting or put in freezer for 15 min the colder the cake the better it will cut.

First get them partially frozen or really cold and firm, so they won't fall apart when you try to split them. Use a serrated knife. Watch where your knife is the whole time. Make a small slice (about 3 inches or so in length and about an inch or more deep) into the side of the layer, making sure it's halfway between the top and the bottom of the layer. Rotate the cake a little and repeat the slicing step. Do this until you've gone around the whole layer, and you should have an even line. Repeat the slicing and turning again on the line you just made, making deeper slices this time, and you will eventually cut across the center, making 2 even layers. Just make sure to watch your knife. With this method, you are more likely to make even layers than if you just sliced straight across.

Make sure the cakes are completely cooled before slicing. You can either slice it with a large serrated knife, either straight though or create a marking line around the outside to make sure it's even. You can even use dental floss to cut it, just have a piece long enough to wrap around the cake (and about 6 inches extra on each side for holding onto) and slowly draw it through the cake layer. Having it fall apart isn't the greatest problem, you can always patch things with icing, making the layers even is what hard. I'd also recommend that when your icing the cake you use a crumb coating, to make it look nicer. You put your filling in, then coat the outside with a thin coating of icing, refrigerate it and then put your final coating of icing on the cake/decorations. What this does is seals in the crumbs so they don't show in your final product.