How To trim cake perfect by layer?

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Permalink Reply by Kathlyn Payne on June 7, 2016 at 2:58am

You’ll need a small pairing knife and a large serrated knife. The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature. I like to bake my cake layers the day before and store them in the fridge.

I prefer to split cake layers that are 2 inches or more thick. Thinner cake layers can be more difficult to work with.

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