Chris --

I would suggest you line the jelly roll pan with parchment paper or a double layer of waxed paper rather than just oil and flour. This should make it easier to remove the cake from the pan.

I would also use a serrated knife to do the cutting.

I would also cut the cake before taking it to you function and arrange the pieces on a lovely platter. This would enable you to put some of the loose crumbs back on the cake.

One more idea would be to drizzle a powdered-sugar glaze in a fancy pattern on top of the cake after it has cooled. This would help hold the crumb frosting in place. An easy way to do this is to place your glaze in a plastic food bag, snip a small piece from one of the corners, and hold the bag over your cake and direct the drizzling glaze where you want it as you squeeze the plastic food bag.

I look forward to seeing other ideas. Kel.

Here are a few glaze ideas--

Lemon Glaze
2 c. powdered sugar
2 tbsp. butter, melted
1 tbsp. water
1/3 c. lemon juice
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Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4-1/3 cup pure maple syrup

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Chocolate Glaze
2 tsp cocoa
1 tbsp plus 1 tsp water
1 tbsp oil
1 tbsp light corn syrup
1 cup confectioners' sugar, sifted

Mix all ingredients except sugar in small saucepan. stir over med. heat until blended. remove from heat and stir in sugar. drizzle over cake.