How to cut a 9×13 cake into 24 pieces

Whether it’s holiday dinners, sandwiches or cupcakes, dessert bars are the place to go for crowd-pleasing desserts for almost any event. You can go for the traditional with rich macaroons and snickerdoodle bars, or go for the dotted with blueberry griddles and s’extra pistachio-cherry bars. Either way, these handy treats will be packaged to fit their baking pans and dropped into the carnival without the risk of a total shipping disaster. Settlement on the dessert table. (Especially when you’re sure one of these mouth-watering muffins is on your desk!) Luckily, Style of Dwelling’s Take a look at Kitchen consultants have the answer: bars Dessert completely sliced. It may not sound the most thrilling, but the clean cut slats look skilled and can ensure every slice is as follows. Read: How to cut a 9×13 cake into 24 pieces the most popular reduction strategies and additional must-have baking ideas.

Sooner than you bake

Prevent your dessert bars from sticking to their pans by preparing and lubricating the pans correctly. First, line the baking pan with two layers of parchment paper. In your first layer, you’ll need parchment to successfully glue the edges of the pan, so minimize the slightly long paper. Then, cover a layer of parchment with one piece lengthwise lengthwise the pan and the opposite piece wide. Next, grease the paper with spray glue, butter, or cooking spray. While this can really feel frivolous with parchment, trust us after we say it will help ensure that not a single piece of your dessert is left behind. , fill it with your dessert bar batter and bake as directed. Here are some of our absolute favorite dessert recipes for inspiration.

Our secret weapon for silence

Much better than a regular kitchen knife. In case you’re unfamiliar, a desktop scraper is a super tool manufactured from thin steel that can be used to divide dough, chop vegetables, minimize pasta, and scrape off debris and items. off your counters and pans. This software is very useful when reducing the dessert bar because the long edge of the scraper gives you more control over your cuts than with the knife. Plus, the scraper gives you the ability to manage to use an up/down motion, rather than a knife pull, which means your edges won’t be stuffed with debris and natural blocks. do. the model is Norpro, has a chrome steel razor that comes with tailored measurements on the facets for you to measure little by little sooner than you’re downsizing. Check out all of our consultants’ favorite kitchen tools right here.

Methodology 1 for sliced ​​bar: Square

Style of Dwelling Read more: How to make the ube After your cake bars have cooled completely, lift the cupcakes off the pan using parchment paper and place them on a small board.

For the 8×8 pan:

Using your desktop scraper, measure to the center of the full-sized piece and taper down.

Measure the mean between the central minimum and the sting. Lower straight down, then repeat on the opposite side of the minisystole. Now you need to have 4 columns of bars maybe 2 inches wide.

Flip the dessert and repeat your cuts until you’ll have 16 two-inch squares.

For the 13×9 pan:

Start from the side that is shorter for you. Measure to the center level and minimize away from you.

Discover the average between the miniature point and the center point, and minimize all drops. Repeat on the opposite side of the shrink center. You should now have 4 columns that can be 2 inches wide.

Flip the pan continuously. Measure to the center of the full sized piece and scale it down with columns. From the sting, measure out 2 1/10 inch using a desktop scraper, mark, then measure and mark another point as 2 1/10 inch. Downgrade from 2 points.

Repeat on the opposite side of the shrink center. You should now have 21 2¼ x 2 1/10 inch square bars.

Editor’s Note: If you’re minimizing with a desktop scraper, you’ll want to minimize by folding the scraper straight down and pulling it straight out, not a saw at all. This can keep your cuts straight and even.

Method 2: Wedge

All the time allow the bars to cool completely, then remove them from the pan using parchment paper. This is like reducing the squares, other than that you will cut each square in half to form triangular wedges.

For 8 × 8 . pan

Reduce the square that is larger than you for reducing the regular square. They are usually 4 inches by 4 inches right here.

Then take your bench scraper and minimize the nook and cranny so you’ll have a triangular wedge.

For the 13 × 9 . pan

Lower three long rows to your bar (that’s three 3-inch rows).

Then zoom out in the whole opposite approach to import rectangles — they need to be 3 to 4 inches transparent

Lower each rectangle in half diagonally with a scraper or sharp knife.

Method 3: Long rectangle

Once further, allow your bars to fully relax, then remove them from the pan using the parchment liner.

For Pan 8×8:

On one side, make three marks that can be offset by 2 inches and scaled. Flip the bars and make a mark in the center, 4 inches from the sting and minimize. You will have eight 2×4 inch rectangles.

For Pan 13×9:

On the long side of the pan, mark and shrink every 2 1/10 inch, so you’ll have 6 columns. Flip the pan over to the shorter side and shrink the pan to the center, 4 ½ inches from the burn. You will find yourself with 12 2 1/10 × 4 ½ inch rectangles.

Now that your dessert bars are fully shrunk, wrap them up in a pan or on a decorative plate and prepare to impress your family and friends.

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