Have you ever tried to cut a cake layer in half only to find it leave a trail of crumbs or the layer breaks when trying to move it? A great tip was submitted to the September/October 2006 issue of Cook's Illustrated.
1. Use masking tape to attach a 10-inch wide piece of parchment paper to the nonserrated edge of a long serrated knife.
2. Cut the cake layer in half, dragging the paper through the cake as you cut.
3. Detach the tape from the knife, leaving the parchment between the cake layers. Lift up the cake to move it before frosting.