To slice a cake, first determine the number and size of slices needed and lightly score the cake. Using a clean, sharp knife, gently slice into the cake along the score lines. Wipe the knife after each cut, and use a cake server or spatula to plate each slice.
To achieve the neatest slices, different kinds of cake call for different knives. Layer cakes should be sliced with a gentle sawing motion using a long, thin knife. Serrated knives are best for angel food cakes and other airy cakes, while dense cakes should be sliced with a sharp knife that has been warmed in hot water.