Slicing or ‘torting’ a thick cake layer into two thinner, even layers can take some practice. A simple way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stack 6” cake circles until they give me enough height to raise the cake half way out of the pan. I wrap the circles in plastic to form a ‘riser,’ then place in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife, which cut