Splitting Layers

My favorite way to split a cake layer, also called torting, requires a serrated blade at least the length of the diameter of the cake. Since most of my layer cakes are 1½ inches high, I usually use a set of metal bars called retainer bars that are ¾ inch high and resemble mini railroad tracks. I place the cake between the two bars and, with the knife blade resting on the surface of the bars, I slice through the cake, creating two equal ¾-inch-high layers. Retainer bars can be purchased at cake decorating supply stores. Alternatively, metal supply shops carry brass bars of varying heights. Wood strips can also be used, but because they are lighter, they need to be taped to the work surface.