Does anyone have a reliable way of cutting cake layers evenly? I just had to throw out a genoise, because when I tried to cut it into three layers, I completely ruined it.
I have tried those contraptions (I bought a professional quality cutter from pastry chef central) but it was completely impossible to use (that's in the trash now too). How do people do it?
I have tried those contraptions (I bought a professional quality cutter from pastry chef central) but it was completely impossible to use (that's in the trash now too). How do people do it?