These cakes definitely turn out cute, but they are a bit tricky to use. The top and bottom hold a different volume of batter, so they really need to cook for different amounts of time. The top got done a lot more quickly than the bottom. Doing it again, I would measure out the batter and put the same amount in both halves, even if it meant the bottom was a little bit too shallow. As it was, the top cooked a little bit too long, and it was more tough than tender, so picture this:

A slice of cake is about 5 inches tall, with a frosting seam in the middle. Cutting the first few slices was fine, because there was a lot of cake still to hold the layers steady. As it got smaller and smaller, though, cutting through the top layer got more difficult, and the layers slid apart into a mess of crumbs. Kind of a logistical problem that Wilton could have solved by making the top and the bottom two separate pans. As it is, I think a blow torch might enable you to cut them apart.