Slicing a thick cake layer into two thinner, even layers can be tricky. An easy way to guarantee even layers is to split the cake in the pan that you baked it in. For an 8” cake layer, I stacked 6” cake circles until they gave me enough height to raise the cake half way out of the pan. I wrapped the circles in plastic to form a ‘riser,’ and placed it in the pan before putting my chilled cake layer on top. Now the rim of the cake pan becomes a guide for my serrated knife, which cuts easily with a