Our assistant food editor, Irene Ngo, demonstrates an easy way to cut a layer cake, using toothpicks and a long serrated knife.
Try it on these recipes:
Double-chocolate espresso cake
Vanilla cake in pink ombré
Coconut-lemon cake
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.