Baking pans with holes for cutting

For slicing

— rings without a bottom with adjustable diameter and a series of guide slits, through which the knife moves strictly horizontally to provide consistent layer thickness. Unlike regular pastry rings without slits, which are used solely for baking/assembling, these slits fix the cutting height, resulting in layers of the same thickness with less crumbs and tilting. These rings differ from string cutters in that they are stiffer and require less skill. The diameter range is usually about 16–30 cm, with a height of 8–10 cm, and several levels of slits — convenient for cutting a sponge into 2–6 layers for "Honey Cake," "Napoleon," or mousse cakes. Practical tip: cool the sponge cake, place the cake slicing ring with holes on it, use a long serrated knife along the guide level while rotating the cake on a stand; this way, the cut is clean and the layers are of equal height.