how fresh is it?
I like to freeze my cakes--they are baked to order but I freeze them because I think they slice better after freezing.
So sometimes being too fresh is a problem.
but what do you mean by 'breaks'? Could you describe that?
Ditto to K8...It is so much easier to handle once frozen, because it tightens the crumb.
do the layers fall apart at the filling? When you pick it up to place on the plate it comes apart? That's what mine sometimes do.
In which case I think the filling isn't moist enough, such as my choc mousse filling
( Are you sawing the slice or are you just smashing down with the knife? Are you using a clean knife? Is this fondant covered? You gotta cut through the fondant then cut the cake.
What kinda cake is it?
its buttercream with fondant, yellow cake. im smashing the cake all the way down ( not moving the knife side to side). other people are having this problem with my cake too. but when i cut leftovers from the fridge it cuts clean. is it getting too thaw??
a sharp straight edge knife works better than a serrated knife.
Once you cut the big 2" strip, you might try laying that strip down on it's side. This is a great way to get clean cuts because you're not smooshing the cake down thru the icing/fondant.
See my web page for what I mean: http://www.cateritsimple.com/id10.html
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