How to cut a layer cake

Perhaps the most thrilling moments as a baker are pulling away the main part of a towering layered cake. With a little luck, the slice is gracefully removed to reveal the beautiful layers inside. Usually, however, once you make the cake smaller, the slices will find themselves covered in frosting and speckled with crumbs. Now you should be able to get that beautiful look every time.We now have the tools, strategies, and tips you need to perfectly reduce the amount of cake. Discover them right here.

Cake cutting tools

If you cringe at the sight of the cakes being cut in a haphazard manner, the tool you want is a tomato knife. Sure, it’s very useful for contemporary tomato slicing. However its less recognized goal? Cut the cake completely! The first time I used this slender knife to cut my basic Birthday Cake, I literally screamed with joy as I removed the main piece: not a misplaced crumb! The tomato knife is serrated with a relatively wide tooth. It slices with frosting and layers the cake without much stress. It’s also incredibly sharp while having a slim width and quick depth. This makes it perfect for cutting cakes; There isn’t much floor space for the knife to gather the frosting then drag it with the rest of the pie.If you don’t want to put your palm on the tomato knife, you’ll need to use another relatively quick serrated knife. It is best to use a blade that is between 5 inches and 8 inches. other case. We discovered the serrated knife performed higher than the chef’s knife when cutting cakes; They created neater slices with less blurring. Read more: How to bake unbreaded chicken cutletsAnother point? With a serrated knife, you should use a gentle sawing motion so that the knife cuts along the path of the cake and does not compress each slice of the cake. With a chef’s knife, you may find yourself pushed downward and end up with a thick, smoky slice of cake.

Strategy

Now that you’ve chosen the perfect knife for the job, let’s discuss some of the strategies you should use to cut the cake completely. That said, don’t be afraid to put your cake in the fridge earlier than it would have been slicing. Chilling quickly in the fridge for about 10 to fifteen minutes will help solidify your cake. The slightly cold frosting will be much less smudged when you cut it with a knife. Plus, the slices heat up quickly as soon as they’re plated. If you really need to make sure the slices have misplaced their cold, wait about 5 minutes after the slices are plated earlier than when serving. by operating your knife underneath boiling water earlier than used. You’ll want to dry the knife completely, then reduce your slices while the knife is still hot on contact. Nice and cozy knife that will reduce freezing like butter! The slices will probably be neat and clear, leaving all the fog exactly where it imagined it to be.Remove the knife between slices It doesn’t matter if you have cooled the cake or reheated the knife, make sure you wipe the knife clean between the slices. The knife regularly collects frosting and crumbs as you cut the cake (even the tomato cutter). However, your knife is very susceptible to chipping and watering when you leave the frosted coating on. Use a kitchen towel or sponge to wipe the knife clean after every slice. Then watch your knife turn by means of gear without process!

Advice

You understand which knife to use and the strategies for creating the perfect cinnamon slices – now we’re going to show you some tips that may come in handy as you use them. rolls or cheesecake, this tip won’t shock you. It seems that the thread is strong, fragile, or in this case, the fishing line is an amazing piece of equipment for cutting a piece of cake clean. (It should be at least as long as the diameter of the cake plus about 4 ″.) Read more: How to make a brain cake Before cutting your cake, make a light mark on the frosted frosting to serve as a guide for the cake slices. This ensures you get the right amount of even slices.When you’re ready to cut, hold the line firmly in each hand. Keeping it taut, apply downward pressure with your thumb to bring the sugar into the cake. Once you’ve reached the bottom, simply let go of one hand and pull out the other side of the cake. Wipe off the line if there is a little frost before making the next cut.Clean up (or cover up) the clutter Sometimes you’ll choose the right tools and make your cuts as carefully as possible, but in the end you’ll still end up with faint smudges or crumbs. petty, trifling. In these cases, relax! Your cakes will still taste great, free of smudges and all, but if you’re a Class A baker (like me), you might want to invest in some kitchen tweezers. They are very useful if you are determined to create perfect slices like the image. Pick up any leftover crumbs or frosted crumbs until you’re satisfied.An easier option (and potentially a tastier one)? Grab some whipped cream or whipped cream and serve your cake regimen! Your guests will be so busy enjoying the layered dessert they won’t even notice a piece of cake is out of place.

Perfect cake cutting

Whether you’ve made Recipe of the Year (Classic Birthday Cake) or another impressive layered cake, slice it like a pro with our tips. Remember to use a small, sharp serrated knife and gentle sawing motions. Refrigerate the cake if you have time, then warm the knife and wipe clean between the slices. You have tricks to use if needed, cut the next pie with confidence, and you’ll hear oohs and ahhs as you pull the first slice. The cake layers will look pristine, and the filling and frosting will stay obediently in place.Share pictures of your next cake (and everyone’s perfect slices) with us on Instagram or Fb using #kingarthurbaking. We might want to see what you bake! You might have different cake cutting strategies in your cooking toolbox, feel free to share them in the feedback section below.Do Jenn Bakos photographed for this post. Read more: How long to bake bratwurst.

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