How do you manage to cut your layers in two without making them look all weird and angular? When I try to cut them, I end up with one half beautifully cut in two while the other is tapered with one thick half and one thin half. Is it just a, "Do it enough times you get it right" or is there a method to the madness?? The last time I had Boston Creme Pie was at my brother-in-law's rehearsal dinner. I had forgotten just how good it was! Trying to describe cake cutting in this venue is a challenge, but I'm going to give it a try! First you want to level the cake using a long serrated knife. Carefully "carve" off the little dome on top so the cake is flat, then place the knife in the center. Holding the knife with your dominate hand, place your other hand on top of the cake applying gentle pressure, begin to carve your knife through the cake to cut it in half. Hope this is helpful! BHR@KAF You can also space toothpicks around the circumference of the cake (in the middle), and just keep heading for the picks, removing them as you reach them... Make sure to ALWAYS hold your knife flat (parallel to the counter). PJH

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