My question is not about size or portions, I got that down.
I have trouble with moist cakes like the WASC (covered in bc) . My cakes usually have 2-3 layers of filling. I use a serated bread like knife with a sawing motion. But the cake still seems to mash and I don't get those picture perfect slices.
Is there another trick to cutting the slices so they look nicer?
from the forum matriarch, IndyDebi:
and here are some photos of cut pieces of cake, so you can see how they turn out.
Using her method...the job is done before you know it.....easy as can be.
I've looked at that site a dozen times! Now I see you placed your 2 inch strip on it's side and cut the pieced that way. Yes, that may help not to "squish" my moist cakes! Thank you! Crazy how you can read something a dozen times and still miss things.