A genoise is usually a fairly thin airy cake, whether this one had a loft issue may be hard to tell until you cut into it and see how open the crumb is. But you should be able to split that one that thick with a cake leveler, I've seen that done to produce slices less than 1/4 inch thick. You may need something on top of it to keep it even.

Some people like the fancy Wilton folding cake leveler, I've used both and I prefer the smaller one.

My semolina bread came out pretty good for taste, it's pretty close to the McGinnis Sisters bread, maybe not quite as sweet. I think I'd need a loaf of each to check for differences. It made a good complement to the steak and sauteed mushrooms I made for supper, to sop up the juices.

The lame caught in the dough when I was making one of the slashes, and as a result one end got a bit squished, so it's not the prettiest loaf I've ever made.

Do you have a chopping board, cake decorating platform or something else you can set the cake on to raise it so that you can use the cake leveler? Of course it needs to be narrower than the cake leveler.

My Wilton cake leveler has notches at 1/4 inch increments, but sometimes that puts the slice where you don't want it, so I adjust the height in roughly 1/16 inch increments by taping pennies to the bottom of the chopping board, a penny is almost exactly 1/16 of an inch thick, so 2 pennies is 1/8 of an inch, etc.

I have a 14" long Dr. Oetker cake knife that I could probably use with a rotating cake decorating platform to hand slice cakes (I've seen a demo of that, probably on Youtube), but my hands aren't steady enough.

• This reply was modified 7 years, 7 months ago by Mike Nolan.
• This reply was modified 7 years, 7 months ago by Mike Nolan.
• This reply was modified 7 years, 7 months ago by htfoot.

Is that the adjustable diameter ring with all the grooves in it? I've wondered how well those work. I've seen one at Marshall's a couple of times, but I don't make cakes very often and even less often slice them.

The last time I sliced a cake, I used my cake decorating stand, which rotates, and set a metal bar along one edge to help keep the knife level and steady.

One of these days I want to make a dobosh torte, which requires that the cake be sliced many times, sometimes up to a dozen layers. A dobosh is generally a rectangular cake, though, so the round slicing guide probably wouldn't be much help.

I've tried dental floss a couple of times without much success, I think it takes practice. Having 4 hands might help, too. 🙂

I understand all too well about the 'good price' aspect, I'm a kitchen and tool junkie of the first order. Lately I've been threatening to be a photography junkie, too.