You'll notice rough edges if you don't chill your cake before cutting. Since my cakes are incredibly moist, they hold together much better when chilled. Compare these two examples. I cut these mini chocolate cakes at room temperature and these mini red velvet cakes when properly chilled. The chilled cakes have smooth edges. Just let them come to room temperature before eating! Even if you cut these cakes at room temperature, their extra soft and moist texture will set them apart from the other mini carrot cakes.