Re: slicing layers in half -- I agree with Mary's suggestion of a sharp serrated knife. However, do not try to slice all the way through the layer in one long stroke. This method has worked for me many times: Draw the knife along the edge, slicing in only about 1/2", all around the cake; make sure that this cut is where you want the layer split, and to keep the knife parallel to the counter. Then, keeping the knife always in that "groove" and parallel with the counter, slice in just a little bit farther and go all around the cake again. You'll have to go around the whole layer five or more times, but you will wind up in the middle and with well-split layers.

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