Hi, I am just starting to work with tiered cakes, and I was wondering if anyone can tell me how to divide up my cake to make my stringwork even? I have one of the Wilton cake division mats and a garland marker, but they didn't come with instructions (I'm using a double layer 8" round cake). My supervisor at work uses a styrofoam cup and just estimates the divisions, but I would like a more professional look. Any help would be appreciated?

Duplicate post, please see:

http://cakecentral.com/cake-decorating-ftopict-656932-.html

HTH