I want to make a rectangular layer cake that's filled with a ganache-type filling and iced with the same. I have a perfectly straight-sided pan that I plan to bake it in.
Then, I want to slice the cake into smaller serving sizes, such as 1-by-2-inch rectangles. I want them to look as professional as possible--no smeared icing, no smushed cake layers.
I'm trying to emulate the look that you see in a French bakery, where the cake slices are presented on a paper cup. Each slice looks as if it were made individually, with the sides perfectly straight, the filling and icing unblemished, and each piece the same size as the next.
How do professionals do it? Do they use a special knife? Do they chill the cake first? Do they "cheat" and use a rectangular cookie cutter?