How To Cut A Cake In Half? - Coffee House and Pastries

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How do you cut a cake without breaking it?

Take the serrated knife and cut through the cake along the indentation made with the paring knife. Again, go slowly to maintain accuracy, there’s no need to rush. Use the knife to lift the top layer off of the bottom layer.

Is it hard to cut a sponge cake in half?

And there’s no faffing about with a knife! While many assume the baking element of the sponge cake is the hard part, it’s actually slicing it in half to slather in jam and cream that can be tricky.

How to cut a cake with a serrated knife?

Take the serrated knife and cut through the cake along the indentation made with the paring knife. Again, go slowly to maintain accuracy, there’s no need to rush.

Should you cut a cake in half when it’s hot or cold?

Wait until the cakes have cooled completely, or for the best results, chill the layers before trimming. When the cake is cool and more firm, it’s less likely to crack or tear.

How do you cut a cake without it crumbling?

A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut. (Here’s how to keep your knives sharp.) Cooling the cake and frosting makes both sturdier and less likely to squish, tear or crumble.

How long should a cake cool before cutting?

Even if you’re not, you can cover up the horizontal cuts with a layer of frosting or a crumb coat during the cake decorating process. Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it. Set each layer out separately to help them all cool faster.

Should you let a cake cool before cutting in half?

The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature. Also, I always use this trick to bake my cakes with flat tops, but if your cake layers have a domed top you’ll need to remove them with a serrated knife before slicing the layers in half.

How do you split a cake mix evenly?

Try a liquid measuring cup. “If the batter is on the runny side, you can pour it into the pans using a liquid measuring cup instead.” Just measure out the quantity of total batter you have first, then use the liquid measure cup to divide it evenly.

What kind of knife do you use to cut cake?

We found serrated knives performed better than chef’s knives when cutting cake; they made neater slices with fewer frosting smears. Another plus? With a serrated knife, you can use a gentle sawing motion so the knife moves through the cake without compressing each slice.

Why does my cake fall apart when I cut it?

Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that’s moist but crumbly.

Why is my cake crumbling when I cut it?

One of the most common causes of a cake becoming too crumbly will be because there is something going on with the dough of the cake. This could be that there is too much gluten in the cake flour. Gluten plays a role in cake-making too, just as it does with many facets of baking.

How do you cut a cake in half without breaking it?

Here are two tricks to help you get a good result every time.

Wrap kitchen string around the cake.
To make the mark easier to see from above, insert toothpicks at intervals along the mark – you’ll use these as a guide as you cut.
Place the cake on a cake stand to raise it slightly.
Related links.

Should I cover a cake while cooling?

You must do this as soon as they are out of the oven, otherwise your cakes will definitely get soggy. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.

Should I remove cake from tin immediately?

Keep the cake in its pan and let it cool on a rack for the time the recipe specifies – usually 15-20 minutes – before attempting to remove it. Try not to let it cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise they tend to stick.

Can you substitute half and half in cake?

The fat content of this substitute is similar—about 12% for half-and-half and about 10% for evaporated milk—but evaporated milk is just milk with its water removed. For baking, sour cream or yogurt are easy 1:1 substitutes for half-and-half, though both are tangier.

How to cut a cake without a knife?

– When cutting the cake into 12 even slices, begin by cutting the cake into quarters. – Cut each quarter into thirds. – Yield 16 slices by first cutting the cake into quarters. – Cut each quarter in half. – Cut each half into a half.

How to make half a cake recipe?

Preheat your oven to 350 degrees.

Add in the eggs one at a time and continue mixing.

With the mixer running,add in two cups milk,four teaspoons vanilla extract,and vegetable oil.

Generously spray two 9′ x 13′ cake pans with cooking spray.

Remove cakes from the oven and allow to cool while you prepare the filling and frosting.

How to Cut a Cake Layer in Half

Article to be downloaded article to be downloaded If you need to cut cake layers in half, there is a quick and exact approach that does not require you to fiddle with blades or risk having your cake roll over the counter top while you work. If you have floss and some toothpicks on hand, you can easily split the cake in two.

Steps Download Article

To assemble the cake layer, first place toothpicks at the halfway point around the sides of the cake layer, as indicated in the image. Next, align unflavored dental floss around the row of toothpicks. Make a few incisions with a serrated knife along the toothpick row of your cake if you want the floss to have something to bite into while you’re baking it so that it can rise properly. Advertorial
3Once the floss has been completely wrapped around the cake, cross both ends of the floss and hold one end of each end in your hands. Extend each end away from the cake so that the floss slices through the cake as the circle of floss becomes more tightly wound around it.
4Now that you have two layers of cake, slide a piece of cardboard or a baking sheet (with no sides) between the two layers and take off the top layer.
6Done and ready to serve. Advertisement

Question Add a new question Question Should I wait until the cake is entirely cold before cutting it? Yes. If at all feasible, allow it to chill overnight. When the fat cools, it solidifies, resulting in the cake being firmer. What about a loaf cake? Will this procedure work for that as well? Because it requires a tougher cake, it is unlikely to succeed. But if it is spongy like the one in the photo, this procedure should be effective.
Question At what point do I remove the cake from the pan? After pulling the cake from the oven and placing it on a cooling rack, you should immediately remove the pan from the oven

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.

Video

Using this procedure is especially beneficial for sticky or delicate cakes that could otherwise fall apart when cut with a knife or become stuck to the knife.
When you’re drawing the floss over the cake, make sure you’re pulling it firmly so that it forms a tight circle.
In order to cut a frozen cake, you can use a serrated (bread) knife, but be extra careful not to sever your fingers.
In the same way, a tiny wire, invisible sewing thread, or thick fishing line can be used in the same way.

Thank you for submitting a suggestion for consideration! Advertisement Always be sure to remove all of the toothpicks before icing or serving; never poke the toothpicks so far into the cake that you miss one.

Things You’ll Need

Toothpicks
Unflavored dental floss

About This Article

Summary of the ArticleXTo cut a cake layer in half, start by inserting toothpicks halfway around the edge of the cake layer.
Then, using some dental floss, wrap it around the edge of the cake so that it rests on the toothpicks when it is being served.
Once you’ve finished, cross both ends of the floss and pull them in opposing directions to cut through the center of the cake.
Continue reading to find out how to take the top layer of cake off the bottom layer of cake.
Did you find this overview to be helpful?

The writers of this page have together authored a page that has been read 309,666 times.

How to cut a cake into even layers

On August 4, 2015, Annalise posted a blog entry (updated April 3, 2020) If you’re hoping to give your layer cake a little additional oomph, adding more cake layers is a terrific method to accomplish your goal.
When you cut into a taller cake, you’ll hear more oohs and aahs from your friends and family as they watch you slice into it.
While it is possible to bake each layer separately, you may not have enough cake pans or oven space, in which case cutting cake layers in half horizontally is the best option.
It is possible to divide cake layers in half using a variety of methods.
You may use a specialized tool, cut them in half using toothpicks, or even use dental floss to divide the layers.

This strategy, on the other hand, is my personal favorite.It is simple, accurate, and does not need the use of expensive equipment.

What you’ll need

You’ll need a tiny paring knife as well as a big serrated knife for this project.
The layers you intend to cut should be cooled before cutting, since a chilled cake is considerably more stable than a cake that has been left at room temperature.
I prefer to make my cake layers the day before and keep them refrigerated until needed.
I also use this approach to bake cakes with flat tops, but if your cake layers have domed tops, you’ll need to cut them out with a serrated knife first before slicing the layers in two as described above.
Finally, I like to divide cake layers that are 2 inches or more in thickness rather than cutting them in half (tall).

Cake layers that are thinner might be more challenging to deal with.Let’s get this party started now that you’re ready!

Step 1

Making use of the paring knife, score the whole outside edge of the cake halfway up one side of the cake. Go slowly and carefully, getting down to eye level if necessary, and avoid cutting too deeply. This is just intended to serve as a point of reference.

Step 2

Cut through the cake with the serrated knife, following the depression produced with the paring knife. Once again, move gently to ensure correctness; there is no need to rush this process.

Step 3

Lift the top layer of the cake away from the bottom layer using the knife.
Your cake should be strong enough to be lifted easily without buckling or crumbling, but if you’re working with a cake round that is bigger than 8 or 9 inches in diameter or cake layers that are exceedingly thin, you may need to take a little more precaution.
Use the separated layers right away to assemble a layer cake, or wrap them separately in plastic wrap and keep them in the refrigerator for up to 5 days or in the freezer (double-wrapped) for up to 1 month in the refrigerator or freezer.

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An easy trick to cut a sponge cake perfectly in half

While many people believe that the most difficult aspect of making a sponge cake is baking it, the truth is that the most difficult portion is slicing it in half and spreading it with jam and cream.
The process of scoring a sponge cake in the centre requires talent, and we’re frequently left with uneven layers and lumps and bumps in places we don’t want them.
There is, however, a piece of equipment that may be used to resolve the situation — a bit of string!
Here’s how to do it.
1.

Begin by lightly scoring the centre of your cake with a knife along the perimeter.WHERE TO FIND MORE INFORMATION: 10 SECRETS TO MAKING THE BEST SPONGE CAKE EVER 1.First measure a piece of string around the cake to the appropriate length, allowing enough space between the ends of the string so that they may be crossed easily.

READ MORE: 15 QUICK AND EASY BUT DELICIOUS CHOCOLATE SPONGE CAKE RECIPES 3.Insert the string into the groove of the sponge that has been scored, cross the ends over, and begin pulling!And there you have it: two even layers ready to be stuffed with whatever filling you like – and then put in your face, of course!The whole video may be seen below: This material was obtained from a third-party source.

Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.HOW TO SLICE A SPONGE CAKE INTO EVEN LAYERS: MORE INFORMATION How about something like this?Register to get the Good Housekeeping newsletter.This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.

5 Mistakes to Avoid When Making Layer Cakes

Layer cakes are both a craft endeavor and a baking project in the same way that cupcakes are.
It’s a lengthy procedure that demands patience and perseverance, but the end result is well worth it.
When cooked and stacked properly, layer cakes are a lovely and absolutely spectacular treat – which is precisely why they may be frightening to make since they are so visually appealing.
When you are aware of the primary traps to avoid, though, it is less difficult than you may imagine.

1. Stacking uneven layers of cake.

It is possible that your cakes will bake with a domed top, despite your best efforts.
It has occurred to each and every one of us.
You must avoid attempting to build your cake with these uneven layers, which is critical.
Because of this, the cake will be imbalanced and perhaps lopsided, and it will be at great danger of falling over.
Take note of the following advice: It takes a lot of effort to make a layer cake, so the last thing you want to happen is for that lovely delicacy to fall over on its face.

Before you begin assembling your cake, check to see that it is sturdy.It is best not to stack cake layers in an uneven manner.Instead, to ensure a solid cake with lovely flat layers, cut the tops of each layer of cake so that they are all even and flat before constructing the cake.

Don’t be concerned if your cakes come out with domed tops; it happens to the best of us.The solution is as simple as slicing the tops of each layer with a long serrated knife to bring them all to the same level.However, the timing of the trimming is critical; if you cut the layers while your cakes are still warm, they are more likely to crumble or rip.Follow this advice: If your cake has to be trimmed or if you want to torte it by cutting it into thinner layers, never do it while the cake is still warm to avoid burning yourself.

If possible, wait until the cakes have completely cooled before trimming them.For optimal results, refrigerate the layers before trimming them.When the cake has cooled and become more solid, it is less prone to break or torn when cutting.

3. Frosting the cake before it’s completely cooled.

Attempting to frost a cake before it has been allowed to cool completely is a formula for disaster.
Please keep in mind that the fundamental ingredient in most frosting is fat, and that when the frosting is applied on a warm cake, it may soften and possibly even melt.
Follow this advice: Don’t make a hasty decision here.
Make no mistake about it: layer cakes need patience, particularly when it comes to properly chilling the cake layers before icing them.
Consider making the cake the day before you intend to frost it, or chilling the layers before icing them, in order to master this critical phase.

4. Not sealing in soft fillings.

The layers of cake may be easily smeared with certain fillings such as a basic buttercream, fudge, or cream cheese icing because they are reasonably hard and stable fillings that aren’t going away.
Those who prefer thinner alternatives, such as pastry cream, fruit purée, and jams, will find that they are disappointed.
These mushy fillings are more prone to leaking out of the sides of the cake if the cake is not properly sealed.
Take note of the following advice: In order to keep the soft fillings from spilling out as you are filling your layer cake, first make a dam out of icing around the edge of the layer cake.
To finish the outside of the cake, pipe a single layer of the frosting around the edge of the cake, matching it to the frosting you used for the outside.

Repeat this procedure for each additional layer of filling.

5. Skipping the crumb coating before frosting.

You’ve probably prepared a layer cake where the outside icing is clumpy and cake crumbs are everywhere.
Yes, I have, and it is not appealing.
This is due to the fact that we missed the crumb coating.
It may appear to be a minor and pointless procedure, but it is important for a smooth completed product to be produced.
Take note of the following advice: You’ve already put in a lot of effort into your cake; don’t cut corners now.

Always be sure to distribute the crumb coating on the exterior of the cake before putting the last gorgeous layer of buttercream around the outside of the cake’s perimeter.Your additional efforts will be rewarded with a cake that is absolutely stunning, with not a crumb to be found.To prepare the crumb coating, start by spreading a thin, uniform layer of buttercream on the top and sides of the cake.

Before putting the final layer of buttercream on top of the cake, cover it with plastic wrap and leave it in the refrigerated for approximately 15 minutes.Kelli FosterFood Editor, PlanPrepKelli is the Food Editor for Kitchn’s Plan & Prep content.She has a background in food journalism.She holds a degree from the French Culinary Institute and is the author of several publications, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals.

She lives in New York City.She resides in the state of New Jersey.Keep up with Kelli

How to Cut a Cake Like a Pro

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Here’s how to cut a round cake properly, with even slices and no messy crumbs.

You’ve accomplished your goal: you’ve cooked a beautiful multi-tiered cake and applied a silky, dreamy coating of icing to top it off.
(Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.
Slicing a cake without spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.
Some expert recommendations for cutting a round cake precisely every time are provided below.
Our decadent layer cake recipes can transform every gathering into a celebration.

How to Cut a Round Cake Neatly

Several easy approaches will put you in the best possible position for success: Make use of a serrated knife.
Although it appears that a straight blade would be cleaner, a serrated blade is actually more effective in cutting through cake.
It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work.
To cut, use a delicate sawing motion with your fingers.
(See this page for instructions on how to maintain your blades sharp.) Refrigerate the cake for 10-15 minutes before serving.

Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.Because you don’t want the cake to become too chilly before serving, a brief trip to the refrigerator is sufficient.Which of these typical cake blunders are you doing right now?

Every slice should be made with a hot, clean knife.Before making your first cut, properly clean and dry the knife by running it under hot water.After each slice, wipe the knife clean with a clean cloth, then run it under hot water and dry it well.It may take a bit longer, but a heated knife will cut through icing more neatly and efficiently.

A Trick for Cutting Even Slices

When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!
Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.
Turn around 90 degrees and draw the midway line once more.
You should now have an X in the center of the cake; each slice should come to a stop at this point.
Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.

If you’re feeding 16, for example, split each quarter of the cake into four slices per person.Slices should be around 1′′ to 1.5′′ broad in general.Recently, Taste of Home announced the debut of its own bakeware collection.

Make a cake in one of our 9-inch round cake pans.

How to Remove The First Piece

Even if your slice is in perfect condition, it might be difficult to remove the initial slice from the serving plate.
It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you.
Run your knife along both sides of the slice quickly to ensure that it has been sliced fully through the slice.
Afterwards, slide a spatula underneath the slice and push it on the plate.
Smoothly raise your body.

The use of an offset spatula, which has an angled handle, makes it simpler to reach completely beneath the slice of cake.If you don’t get it the first time, don’t be too stressed about it.The good news is that even if your cake is sliced unevenly or the icing is smeared, it is still cake, and cake is always a positive thing in my opinion.

Keep a can of whipped cream on hand in case you need to cover up a minor fault quickly.Test out these show-stopping layer cakes from Taste of Home magazine!

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Majestic Pecan Cake

This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

Malted Chocolate & Stout Layer Cake

Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

Best Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Black Walnut Layer Cake

The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

Moist Chocolate Cake

Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida

Cherry Nut Cake

This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

Favorite Coconut Cake

Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.

Strawberry Mascarpone Cake

Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Marvelous Marble Cake

Please don’t be deceived by the amount of steps in this recipe; it is simple to put together! While baking, the cake rises to a tall and fluffy height, and the berries provide a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese will work just as well. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Carrot Cake with Pecan Frosting

My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana

Chocolate Cake with Chocolate Frosting

I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) —Megan Moelbert, Springville, New York

Lemon Ricotta Cake

This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.

Rich Chocolate Peanut Butter Cake

The mix of mocha and peanut butter will please every sweet craving at your table. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey

Spiced Devil’s Food Cake

This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon

Pumpkin Pie Cake

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.

Southern Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

Blue-Ribbon Red Velvet Cake

The interior of this two-layer beauty is a vibrant shade of crimson.
It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
Feel free to experiment with different colors of food coloring to fit the occasion.
At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
This cake, I believe, will be a hit at your home as well as mine!

Anchorage, Alaska resident Cindi DeClue writes:

Contest-Winning Chocolate Potato Cake

This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana

Maple Walnut Cake

With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

Butterscotch Cake

Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.

Cookies-and-Cream Cake

If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas

Coconut Chiffon Cake

The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

Brooklyn Blackout Cake

This cake will be a hit with chocolate lovers everywhere.
When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.
Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.
Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:

3 Smart Ways to Divide Cake Batter

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When it comes to baking cakes, dividing the batter between many pans might be a make-or-break issue.
Pour everything into one pan and whatever is left into the other, and you may end up with two cooked cakes that are significantly varied in height, resulting in a layer cake that tastes delicious but is uneven in appearance.
Friends, there is a better way to do things.
Unfortunately, eyeballing the amount of cake batter to put in each pan does not work.

There are a few more precise methods to use when baking cakes to ensure consistent layering on top and bottom of cakes.To gain some perspective, I chatted with Tessa Huff, a pastry chef and regular Kitchn writer, who provided the following: Using weight as a unit of measurement is always a good method to make things exact in the workplace.A kitchen scale is an excellent tool to have on hand, and here is an excellent occasion to put it to use.

Weigh the bowl that the cake batter will be placed in while it is empty, and then weigh it again once the cake batter has been placed in the bowl.The batter’s actual weight may be calculated by subtracting the weight of the bowl from this figure.After that, all you have to do is divide the weight of the cake batter by the number of cake pans you’re using.

2. Use an ice cream scoop.

If you don’t have access to a kitchen scale, there are still alternatives. ″Another option is to use a large mechanical ice cream scoop to split the batter across the pans, moving back and forth between them,″ Huff suggests. Additionally, she like to do this while dividing the mixture into cupcake tins. When you’re finished, just use a spatula to smooth out the batter on the pan.

3. Try a liquid measuring cup.

Alternatively, if the batter is a little on the runny side, you may pour it into the pans with a liquid measuring cup instead.″ Simply measure out the complete amount of batter you have first, and then divide it equally using the liquid measuring cup to ensure a uniform distribution.
What method do you use to divide your cake batter?
Sheela Prakash is a woman who works in the fashion industry.
Contributing Food Editor at a senior level Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, which was published by Kitchn in 2013.
She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.

Sheela should be followed.

The best way to cut cake

One of the most exhilarating experiences a baker may have is removing the first piece of a towering layer cake from the pan.
With any hope, the slice will be smoothly removed, revealing the lovely layers that lie underneath.
Although this happens occasionally, too often when you cut a cake, the slices wind up coated with icing and covered with crumbs.
The final presentation of your lovely layer cake should be spectacular, especially after you’ve spent hours perfecting it.
You may now obtain that flawless appearance on a consistent basis.

We offer all of the equipment, techniques, and tips you’ll need to cut a cake perfectly every time.You can find them right here.Let’s start with the most important piece of equipment for the job: the tools you’ll need to cut neatly through cake pieces.

Cake cutting tools

If you grimace at the sight of a cake that has been carelessly cut, a tomato knife is the instrument you need.
Yes, it comes in helpful when slicing finely fresh tomatoes.
But what is its less well-known function?
Perfectly slicing the cake!
It was the first time I used this narrow knife to slice our Classic Birthday Cake that I literally burst out laughing as I took the first slice and saw that there was not a crumb out of place!

The tomato knife has serrated teeth that are relatively broad in comparison to the rest of the blade.This tool effortlessly cuts through icing and cake layers with little effort.It also has a razor-sharp edge despite having a limited breadth and shallow depth.

The fact that there isn’t a lot of surface area for the knife to absorb icing and then drag it through the remainder of the cake makes it great for cutting cake.It’s worthwhile to spend the money on this reasonably priced knife because it’s the ideal instrument for cutting cake.

Serrated vs. chef’s knife

If you are unable to obtain a tomato knife, you will need to use another serrated knife that is somewhat short in blade length.
A blade that is between 5″ and 8″ in length is the most manageable.
Some people may go toward a straight-edged chef’s knife, believing that its sharp blade and generally lengthy reach will be the most effective for their needs.
Our testing has shown us that this is not the case.
When it came to cutting cake, we discovered that serrated blades performed better than chef’s knives; they produced cleaner slices with less icing stains.

What’s another plus?By sawing through the cake with a serrated knife, you may ensure that each slice is not compressed while cutting with a serrated knife.It’s possible that with a chef’s knife, you’ll wind up pressing down on the cake and creating a dense, smushed slice of cake.

Don’t get me wrong, it’s still tasty — it’s just not nearly as visually appealing as you may have thought.

Techniques

Now that you’ve determined which knife is the greatest for the job, let’s talk about some of the tactics you may use to cut cake flawlessly in the future.

Quick chill

The majority of people like to eat cake at room temperature.
However, don’t be afraid to chill your cake for a short period of time before slicing it.
A brief cool in the refrigerator for around 10 to 15 minutes will assist to set the icing on your cake.
When you slice a knife through the frosting, it is less likely to splatter since it is somewhat cold.
Because there is a limited resting period, the cake will not get completely cooled for the duration of the event.

Furthermore, after the cake pieces have been served, they will heat up rapidly.If you want to be absolutely certain that the slices have lost their coolness, wait approximately 5 minutes after the slices have been plated before serving.

Hot water is your friend

If you have the luxury of time before cutting your cake, you may make slicing even simpler by running your knife under hot water before using it.To cut your slices, make sure the knife is completely dry before cutting them while the knife is still somewhat warm to the touch.It will cut through the icing like butter if you use a heated knife.

The slices will be nice and tidy, with all of the icing remaining precisely where it should be on the cake.

Clean your knife between slices

You should always wipe the knife clean between slices, regardless of whether you’ve refrigerated the cake or warmed up your knife beforehand.As you cut a cake, it is natural for the knife to acquire icing and crumbs (this is true even for a tomato knife to some extent).However, if you allow the icing to accumulate, your knife is more likely to snag and smear.

After each slice, wipe the knife with a kitchen towel or sponge to remove any remaining residue.Once you’ve done that, watch your knife glide effortlessly through the cake!

Tricks

You already know which knife to use and how to produce the greatest cuts; now we’ll teach you a few additional tips and tactics that are well worth having in your arsenal.

Fishing line

If you’ve ever heard of using dental floss to slice things like cinnamon buns or cheesecake, you won’t be surprised by this technique.After all, it turns out that strong and thin floss (in this case, fishing line) is a terrific instrument for slicing neatly through cake.Utilize clean, durable fishing line and be sure to cut yourself a length that is long enough to reach your destination.

(It should be at least as long as the circumference of the cake plus 4″, to give you a ballpark idea.) Make light markings in the icing before cutting your cake so that the slices will have a guideline to follow while cutting.This guarantees that you’ll end up with the appropriate number of slices that are equally sliced.Keep a firm grip on the line in each of your hands when you’re ready to cut.

Exert downward pressure on the line with your thumbs while keeping it taut in order to bring it all the way through the cake.As soon as you’ve reached the bottom, just let go with one hand and draw the line out of one side of the cake and into another.Using a damp cloth, wipe the line clean if any frosting has gathered before making the next cut.

Clean (or cover up) any mess

Even if you use the proper tool and make your cuts as carefully as possible, you may still wind up with icing stains or wayward crumbs on your cake.Relax in these situations!Even with icing smudges on the surface of the cake, it will still taste delicious.

However, if you’re a type A baker (like I am), you might want to consider investing in a pair of tweezers for your kitchen.They come in helpful if you’re desperate to have picture-perfect slices on your plate..Pluck off any frosting-stained crumbs or pieces of cake that aren’t quite right until you’re happy with the result.

Is there a simpler (and maybe more tasty) alternative?Make some ice cream or whipped cream and put it on top of your cake to make it a la mode!Your visitors will be so engrossed in tasting the multilayered dessert that they will not even notice a crumb that has been lost in the layers.

Cut cake flawlessly

You can slice your cake like a master whether you’ve created our Recipe of the Year (Classic Birthday Cake) or another outstanding layer cake by following our instructions.Keep in mind to use a tiny, sharp serrated knife and a delicate sawing motion when cutting the paper.If you have the luxury of time, chill your cake before warming your knife and wiping it clean between cuts.

You have a number of tricks under your sleeve if the situation calls for them.When you cut your next cake with confidence, you’ll hear oohs and ahhs as you lift the first piece away from the pan.The layers of cake will be perfectly symmetrical, and the filling and icing will be faithfully adhered to the layers.

Send us a photo of your next cake (along with those picture-perfect pieces) on Instagram or Facebook with the hashtag #kingarthurbaking.We’d love to see what you come up with.If you have any other cake slicing skills in your culinary toolkit, please share them with us in the comments section below.

The images for this post were taken by Jenn Bakos, who is gratefully acknowledged.

How to Prevent a Cake From Crumbling

Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.Image courtesy of: bhofack2/iStock/Getty Images.Baking a cake may quickly transform from a pleasant and cheerful effort into a baking disaster with a single mismeasurement of the ingredients.

In the event that your fruit cake is moist yet crumbly, and your cake comes apart when you cut it, there are many easy fixes.

Reasons for a Crumbly Cake

The gluten level of the flour you use to make your fruit cake is one of the primary reasons why your fruit cake is moist but crumbly.According to a review published in the Journal of Gastroenterology and Hepatology in March 2017, gluten is a complex protein that has an impact on both the flavor and the texture of the dough it contains.In the preparation of a cake, the basic proteins in flour are converted into the more complex gluten protein, which is responsible for holding the dough together.

In accordance with Dorsey Schools, all-purpose flour can include anywhere from 10 to 12 percent gluten by weight.Dense cakes are caused by the use of flours with a high protein content as well as the use of an excessive amount of flour in the dough.Because all-purpose flour has a high gluten level, if your cake crumbles when you cut it and you used all-purpose flour in your recipe, the high gluten content is the reason for the moist yet crumbly texture of your cake.

Cooking gluten-free meals, such as this Gluten-Free Chocolate Quinoa Cupcakes recipe from LIVESTRONG.com, is no different than cooking any other type of cuisine.According to a research published in the journal Food Science and Biotechnology in August 2018, if a gluten-free cake crumbles when sliced, the gluten-free flour used in the recipe is likely to blame for the failure.It is impossible for the cake to achieve a solid texture because of the lack of gluten.

The end result is a moist, crumbly cake.

Crumbly Cake Fix Methods

If you choose the appropriate flour, one with a reduced gluten level, you can avoid the crumbly cake disaster. Soft wheat cake flour, which is milled only from soft wheat, has anywhere from 7 to 9 percent protein, resulting in a light, fluffy cake.

Tip

It is not recommended to substitute bread flour in a cake recipe.Bread flour includes the highest concentration of gluten, ranging from 12 to 14 percent, and is thus only ideal for recipes that require a firm consistency to be achieved.Oregon State University Extension Service suggests slicing cooked gingerbread and coffee cakes that have been frozen while they are still half frozen, according to the website.

When they are fully thawed, they will not crumble as a result of this.Another remedy to a crumbly cake is to use a lot of butter and oils since they have a high fat content.However, if you choose a healthy alternative, both applesauce and banana may be used as fat substitutes in baking recipes without sacrificing flavor.

Purees, such as applesauce, have the ability to provide moisture to a cake and keep it from drying out and crumbling, while also containing less calories than butter or other oils.Avoiding overbaking your cake is one of the most crucial steps in avoiding it from coming apart when you cut it.A dessert that is overbaked, such as cheesecake, can become excessively stiff and crack when it is cooled, according to Iowa State University Extension and Outreach.

The same is true for angel food cakes and fruit cakes: pay close attention to the temperature and timing recommendations in the recipe to avoid a crumbly dessert.

Does Your Cake Fall Apart When Cutting? (This Is Why)

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– There are many, many reasons why you could decide that you wish to create a cake.Some people simply like baking and may decide that it is time to prepare a cake for themselves and their family to enjoy.Other people may be interested in baking a cake for a certain occasion, such as a party or a holiday celebration.

Bakers will quickly learn that there are several nuances to baking, including getting the measurements just perfect, as they go through their careers.The slightest miscalculation can result in the loss of a cake’s viability if the recipe is not followed precisely.As a result, many people who are just starting out in the baking world may find themselves in circumstances where they are unsure of what to do or how to rescue the cake.

Cakes, on the other hand, are one of the most forgiving sorts of desserts that you may make for your family and friends.As soon as you detect that there is an issue with your cake, it is typically rather simple to make the required modifications in order to restore your cake to its original form.However, this raises the issue of knowing what to do in the event that a problem arises when baking, which might be difficult to figure out.Let’s say you bake a cake and discover that the batter was quite fine while you were mixing it and pouring it into the pan.

You notice, however, that the cake is crumbling when you take it out of the oven and begin to cut into it after it has been baking for some time.
In the case of a special occasion cake, you could be at a loss for what to do or why the cake reacted in such a strange way.
Finding out what is causing the difficulties in the baking process will be the first step in figuring out how to resolve the situation.
After all, if you have a better understanding of what went wrong while you were baking, it will be much simpler to come up with a solution that would fix the problem.

Therefore, in the event that your cake crumbles immediately upon cutting into it, you should investigate what went wrong in order to determine why it crumbled.

What Causes Crumbly Cakes?

You might have a cake that does not retain its shape when you cut into it because of a number of various issues that can arise.When you are learning how to repair this type of problem, it will be quite beneficial for you to first identify the problem that pertains to you and your position.One of the most typical reasons for a cake becoming too crumbly is that there is something wrong with the dough that was used to make the cake.

It is possible that the cake flour contains an excessive amount of gluten.Gluten plays an important part in the preparation of cakes, as it does in many other aspects of baking.When baking cakes, gluten’s purpose is to keep the cake light and airy, which helps to keep the cake moist.

It is possible that there is too much gluten in the wheat mixture that you used to make your cake, and that the gluten will do more than just hold the cake together.As a result, the cake and cake pieces will be much more securely bound together, and you will have a cake that does not stand on its own and does not have a light texture.Instead, you will be left with a cake that is unable to maintain its shape and will collapse as soon as more pressure is applied to the cake’s structure.

Understandably, the quickest and most straightforward solution will be to choose a cake flour mix that has an acceptable proportion of gluten in the first place.

Make Sure the Cake Is Being Cut Right

There is also the possibility that you are not cutting the cake properly, which might result in the cake not holding its shape as you begin cutting into it.While many people assume that having a large number of knives in a baker’s kitchen is superfluous, it may actually make a difference when you cut into food with the appropriate knife.In order to effortlessly separate all of the layers of a normal layer cake and get a clean slice of cake, you will want to use a knife with a long and thin blade and cut with a very gently sawing motion.

In contrast, cakes that are intended to be fluffier in texture, such as chiffon or angel food cakes, should be sliced with a serrated knife to ensure even distribution of the batter.In this case, you would still use a sawing motion, but you would want to be delicate with it so that you do not disrupt the airiness of the cake when cutting it.Another alternative is the angel food cake braker, which can be found on Amazon for a reasonable price.

Cheesecakes and other dense cakes can be cut with just about any style of knife, however a long and thin knife blade is likely to be the ideal choice for this type of cake.The knife should be dipped in hot water before cutting the cake, though, in order to avoid ripping the cake when cutting it through it.

Fixing a Crumbling Cake

When a cake has already begun to crumble outside of the oven, there isn’t much that can be done to save it, but there are a few things that you should keep in mind.You will want to allow the cake to cool completely before cutting into it, since cutting into a hot cake will cause the cake to lose its structure completely and quickly.Another option is to use a softer touch with the cutting knife, however how well this works will depend on the type and condition of the cake you are dealing with.

If you discover that the cake batter isn’t coming together the way it should, there are still a few options for rescuing this recipe because it hasn’t yet been placed in the oven.The most effective thing you can do is to moisten the cake with any type of butter or oil before baking it to ensure that it stays together.The additional components can take the shape of butter and oil, applesauce, bananas, fruit purees, and other similar items of similar kind.

All of these items have the potential to contribute enough substantial moisture to the cake to help it maintain its form.Before you even start baking the cake, you’ll want to double-check that the flour you’re using has the necessary amount of gluten content for the recipe.Most cakes should have a gluten level of 7 percent to 9 percent, which will result in a cake that is lighter and airier than if you were to use regular bread flour.

Comparatively, most typical bread flour will have between 12 and 14 percent gluten, which is considered to be moderate.

Safe Cake Pan Removal

The process of baking a cake may be really satisfying, but there is nothing more upsetting than taking it out of the oven only to have it break apart when you try to remove it from the pan. With these easy suggestions, you can have your cake and eat it too – and yet keep your sanity!

When a cake is freshly cooked, it requires some time to set before serving. Keep the cake in its pan and allow it to cool on a cooling rack for the amount of time specified in the recipe – generally 15-20 minutes – before attempting to remove it from the pan.
If possible, avoid allowing it to cool fully before removing it. Most cakes are best unmolded from their pans while they are still warm, as they tend to stick if they are not done quickly.
To remove the cake from the pan, run a sharp thin-bladed knife along the sides of the pan. Place a cooling rack over the cake and invert the cake onto the rack before it has a chance to cool entirely on the rack. You can remove the sides of a springform pan before the cake has completely cooled
if you’re concerned that the top of the cake will be harmed, you can turn it a second time so that the cake does not end up upside down on the cooling rack. A sheet of parchment paper is placed on top of the cake and the plate is placed on top of the cake to get this simple effect. Invert the cake onto the lined plate, then place the cooling rack on the bottom of the cake and press down hard to ensure that the cake is sandwiched between the cooling rack and the lined plate. Gently turn it over onto the cooling rack so that it is right side up. Remove the parchment paper and allow the cake to cool entirely before unmolding it from the pan
if the cake cools completely before being unmolded from the pan, it may be difficult to remove. If this happens, put the pan back in the oven for 3-5 minutes at 325°F (160°C) to warm it up a little before attempting to invert it again.

Practice makes perfect, as they say. If you want to experiment with unmolding cakes, try one of these tried-and-true cake recipes: Easy chocolate cake, Rainbow birthday cake, Rhubarb coffee cake, and Pineapple Upside-Down Cake with Dark Rum Sauce are some of the desserts you may make.

Posted in: better baking, cakes & pastries, holiday baking, Uncategorized

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Cake Decoration for beginners: Step 3 – How to cut cake into layers

This is the third installment of my series on cake decorating for beginners. The techniques for cutting a cake into layers that are evenly leveled will be covered in this session. You may find the rest of the articles on this site.

Different methods

When it comes to dividing a cake into layers, there are several options.I’m going to discuss two distinct approaches.I’ve had experience with both approaches, and both have shown to be successful when it comes to cutting cakes into layers of various sizes.

It has been suggested that you bake the cakes one at a time and stack them into layers, but I believe this is too time-consuming.When baking a cake, I like to prepare a full cake that is 712-8 cm (3 inches) tall and then divide it into three layers afterwards.Do not cut a newly made cake since it will result in disaster!

It is necessary to allow the cake to cool fully before proceeding.It is customary for me to wait around 24 hours before cutting the cake into layers.When you cut into a cake that has just come out of the oven, you run the danger of it falling apart or crumbling.

I frequently put the cake in the freezer for later use.You can either cut the cake into layers the day after you bake it and then freeze the layers stacked (with baking paper between the layers) or you can freeze the entire cake and then cut it into layers after it’s thawed (with baking paper between the layers).

Method no. 1: Use the cake leveler to cut a cake into layers

A silicone mat on which to set the cake while you are cutting it into layers might be useful when cutting cake into layers.This will ensure that the cake remains stable on the table while you are cutting it.When it comes to cutting cake layers, the first approach you may do is to purchase a gadget known as a cake leveler.

You place the cake on the table and then gently cut through it, one layer at a time, using a sharp knife.The cake leveler may be adjusted to any thickness you like for the layers of the cake.What’s great about using a cake leveler is that the layers become perfec