Question to all those with the experience......how do I cut a 16" diameter sponge into layers - any tricks out there?

I measure up the sides with a ruler, (after it's leveled) and place toothpicks all the way around it at the 1 inch mark.

So like if it's a 2 inch high layer, and I need to torte it, I place toothpicks every little bit around the cake at the 1 inch mark.

Then, using a long, serrated bread knife, I cut through it, using the toothpics as a guide.

HTH,
--Knox--

I would mark it at the 1" mark all aound with a knife (or can use toothpicks as knoxcop says, then cut with a length of fishing line by looping it around. Perfect every time, fishing line cost $2 from the discount store.

Wow! RedRed that's a great idea--I used to use dental floss, too.

I still use it to slice my cheesecakes for venues. Gives perfect slices, practically crumb-free!

--Knox--

Thanks redred - sounds easy enough, however, would I get a level layer using the fishing line? My breadknife blade seems a big 'thick' and I have used it on smaller cakes, worked OK, but boy did I get cake crumbs on each layer....!!! Will definitely give the fishing line a try. One more question redred.....I am nervous about lifting off the 1 1/2" thick layer - once cut through.....without it breaking.....hummmm wondering what I could use to lift off the layer, frost and replace?

You can use a pre-made cake circle, a cookie sheet, or a piece of corrugated cardboard that you've covered with Press N Seal...I still use these old stand-bys!

--Knox--

P.S: Once you've removed your top piece, place a toothpick in the same place on one side of each piece that you've just removed. That way, after you've placed your dam on there and filled it---you can place the top right back on in the exact same place!