I've seen on cake decorators websites how they layer the petite fours. Theres like six layers, how do they slice it so thin?

Kinda dumb question- but I have a hard time torting a regular cake in half w/o it breaking


thank you

Maybe they cut them into the shape first and then torte. Must be easier to torte a smaller shape. Or maybe they bake all of the layers in jelly roll pansand cut out the shapes and then stack them.

I can't wait until someone who knows what they are talking about posts a response! I wanna know tooo.