(Photo: Victor Prado/New York Magazine. Food Styling by Amy Samuel; Cake Courtesy of Magnolia Bakery.)

Cutting a cake in front of a paper-plate-clutching peanut gallery can be a thankless task (“That piece is so big!” “That slice is so small!” “How come she gets all the frosting?!”). But with Magisso’s mirrored stainless-steel cake server ($45 at Abode, 179 Grand St., nr. Bedford Ave., Williamsburg; 718-388-5383), it’s the tableware—not your questionable divvying skills—that grabs everyone’s attention. Slide the wide end of the sleek Finnish utensil down the middle of the cake, then squeeze and lift the handle to carve out a perfectly civilized one-and-a-half-inch-thick wedge. To transfer it to a plate, just give it a gentle shake. Presto—no uneven slices, no icing lost in transit, and, most important, no complaints.

Related:

• Archive: “Best Bets”
• Articles by Jessica Silvester
• Table of Contents: Feb 4, 2013 issue of New York | Subscribe!