Achieving Clean, Identical Traybake Slices

Creating 16 identical slices from a traybake requires precision, proper cooling, and sharp tools. The bake must be completely cold, ideally chilled, to prevent crumbling or smearing. Measure and mark the tray into quarters, then divide each quarter into four equal pieces using a ruler. Use a large, sharp knife cleaned between each cut. For chocolate or ganache-topped bakes, warm the knife in hot water and dry it between cuts for clean edges. Delicate sponges like chiffon require a gentle sawing motion rather than pressing down. If using a ruler to guide cuts, place it beside rather than on top of the decorated surface to avoid damage.