I made a 4" WASC cake with strawberry cream filling.   It came out really pretty and it tasted great.  The issue is that when I cut it the slices weren't "clean,", they sort of crumbled/smashed up.  The cake was fully cooked, the first few slices looked fine but as I continued to slice it got a bit messy and crumbly.  I used a serrated knife, should I have used a sharp kitchen knife?  I know WASC is moist.  I just love pretty slices.  No one noticed but me, though.

if the first slices were ok then maybe the accumulation of cake residue on the knife blade gained traction and pulled the rest of the slices apart--if so then the fix is to clean off the knife after every slice--pain in the butt--but that's the price of a pretty slice--i mean sometimes to the extent of having a tall glass or pitcher of hot water to dip the knife in and a towel to wipe it if necessary-- usually just a spatula to scrape it clean between slices

best slicing & dicing to you

Thanks K8!  That's what I'll do next time.  I am not one to keep the knife clean so that makes sense!  It was my best and favorite cake yet, for my niece's First Communion.  I will post pictures when they come in.  

cool--love to see them

MimiFix talked about cutting hundreds of slices of deserts in her book, all cleanly cut, what a pain.