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:

http://cateritsimple.blogspot.com/search/label/cake%20comb

and here are some photos of cut pieces of cake, so you can see how they turn out.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1156785

and

http://www.flickr.com/photos/55969028@N00/3856884667/

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.