I see pictures of perfect slices of cake. The cake layers, equal with fillings, all look so precise. Mine not so much. I torte my cakes, try to put equal layers of fillings, but it all seems to mush together somewhat when I cut with a knife, anyone have tips on how to achieve this. Firmer cakes, fillings? Or are these single piece of cake pictures staged, is it even possible. Especially when you are cutting multiple pieces of cake at a wedding.

Now that is a good quesion. I wonder that too.

It is very important to use a sharp, non serrated knife. Wipe the blade between cuts. Use a smooth steady stroke - do not "saw" it. HTH

There are people who have degrees in "food art" and their job is to stage food for commercials and photo shoots. I'm sure you've heard that milk on cereal is glue and those beautiful turkeys in thanksgiving commercials are totally raw inside ... they're just put under a broiler long enough to turn them a golden brown (then spray painted for an even look). And my Big Mac at my local McDonalds is NEVER put together as pretty as the one on the commercials!

cake with equal amounts of filling? So 1" of cake and 1" of raspberry filling? Man, I'm not transporting a cake like that which is a guaranteed slider!

And just in general .... I'm not even eating a cake that has 4" of cake and 4" of filling/icing. Or even 2" of cake and 2" of icing. That just sounds disgusting to me.

The whole thing reminds me of makeup and skin care commercials where its OBVIOUS the models are computer enhanced. Geesh, even the company doesn't believe their product can make a woman more beautiful on its own, so they use a computer to make the model "perfect". yet I'm suppose to believe that I'm suppose to look like that.

My thanksgiving turkey doesn't look like the one on tv either ... but its still delicious!

Don't stress it.