How To Cut A Cake?

– 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 do you make it easier to cut a cake?

If you have time to chill your cake before cutting, you can make slicing even easier by running your knife under hot water before using. Be sure to dry the knife thoroughly, then cut your slices while the knife is still slightly warm to the touch.

How do you cut a cake with a serrated knife?

With a serrated knife, you can use a gentle sawing motion so the knife moves through the cake without compressing each slice. With a chef’s knife, you might end up pushing downward and ending up with a dense, smushed slice of cake.

How far from the edge of a cake do you cut?

Rather than trying to eyeball the centerpoint of the cake and cut radiuses, with the grid method you need only estimate about two inches from the edge of the cake to start cutting slices. “This way you get the most slices and it’s also the easiest,” explains Wilk.

Do you cut a cake when it is hot or cold?

The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature.

How long should a cake cool before cutting?

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. Leave the cake alone at first. Let your baked cake cool on its own before doing anything to expedite the cooling process.

What kind of knife is best for cutting 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.

How do you cut a moist cake?

To do so, score the slices first by gently marking with the knife where you’ll cut. To slice layer cakes, use a long, thin-bladed knife and cut with a gentle sawing motion. To slice fluffy cakes like angel food or chiffon, use a serrated knife and saw very gently to cut through the cake without losing its airiness.

What happens if you cut a cake before it cools?

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.

Do you cut edges off cake before icing?

General rule, cakes need to be trimmed before frosting. This is especially important if you are making a layer cake of any kind. It is not your fault, when you bake a cake, it does not come out of the oven with uniform height: one part may bulge, or some other part may sink, making it even and flat is important.

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

To cut a cake layer in half, start by placing toothpicks at the halfway point around the edge of the cake. Then, take some dental floss and wrap it around the edge of the cake so it’s resting on the toothpicks.

How to evenly cut a cake?

  • Place the flour and cocoa powder in a small saucepan.
  • Place the pan over medium heat and,whisking constantly,bring the mixture to a boil. Cook,continuing to whisk constantly,for 1 minute.
  • Pour the mixture through a fine-mesh sieve set over a medium bowl containing the chopped chocolate and vanilla.
  • How to cut a cake, according to science?

    The traditional way to cut a cake involves slicing out segments from the edge of the cake into the centre — but this leaves internal surfaces open to the air. Instead, Professor Budd advocates a method first outlined by the polymath Sir Francis Galton in 1906 in a letter to the journal Nature, entitled ‘ Cutting a Round Cake on Scientific Principles ‘.

    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.
    1. You can find them right here.
    2. 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.
    1. This tool effortlessly cuts through icing and cake layers with little effort.
    2. It also has a razor-sharp edge despite having a limited breadth and shallow depth.
    3. 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.
    4. 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?
    1. By sawing through the cake with a serrated knife, you may ensure that each slice is not compressed while cutting with a serrated knife.
    2. 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.
    3. Don’t get me wrong, it’s still tasty — it’s just not nearly as visually appealing as you may have thought.


    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.
    1. 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!


    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.
    1. Exert downward pressure on the line with your thumbs while keeping it taut in order to bring it all the way through the cake.
    2. 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.
    3. 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.
    1. Is there a simpler (and maybe more tasty) alternative?
    2. Make some ice cream or whipped cream and put it on top of your cake to make it a la mode!
    3. 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.
    1. Send us a photo of your next cake (along with those picture-perfect pieces) on Instagram or Facebook with the hashtag #kingarthurbaking.
    2. We’d love to see what you come up with.
    3. If you have any other cake slicing skills in your culinary toolkit, please share them with us in the comments section below.
    4. The images for this post were taken by Jenn Bakos, who is gratefully acknowledged.

    How to Cut a Round Cake

    • Article to be downloaded article to be downloaded It might be tough to cut round cakes into enough pieces for everyone at times because they are such delicious treats to begin with.
    • Other options for cutting round cakes include small square pieces, smaller triangular slices, and even long, thin strips, in addition to the traditional way of slicing round cakes into triangle-like slices (see illustration).
    • One approach, which was developed by a scientist, ensures that every slice of cake remains fresh and moist to the touch.
    • 1 First, choose a knife that is large enough to cut through the entire round cake.
    • The length of your knife should be at least as long as the circumference of your round cake, for instance.
    • If you are unable to locate a knife that is as long as the circumference of your cake, use one that is as long as feasible instead.
    • Alternatively, if your knife isn’t long enough to go around the whole circumference of your cake, you’ll have to glide the knife over the top of your cake in order to form a clean line in the frosting.
    • 2 Before cutting your cake, soak your knife in warm water for a few minutes.
    • Fill a large glass half-full with warm running tap water.
    • To use your knife, place it within the glass of water and lean it up against the rim of the glass.
    • Wait until you’re ready to cut the cake before removing the knife from the water.
    • As soon as you’re ready to cut the cake, carefully remove the knife from the glass and wipe away any remaining water with a tea towel.
    • You’ll want to make sure that your glass is tall enough to accommodate the knife you’ll be using for this project.
    • Promotional material
    • 3 Make a slash across the centre of the cake with your knife using your knife. Holding your knife above the cake with both hands is a good technique. Hold the handle of the knife with your dominant hand and the tip of the knife with the fingertips of your non-dominant hand. Knife the entire cake, cutting through the center of the cake with your knife. To score a straight line across the cake, rock the knife from tip to handle in a circular motion from the tip to the handle. Simply press your finger into the frosting to score a line, but only until you reach the first layer of cake! Make sure you don’t cut into the cake itself.
    • 4 Make a second line that is at a 70-degree angle to the first line you just scored.
    • Begin the second line in the middle of the first line, and so on.
    • Slice at a 70-degree angle to the first line with your knife, resulting in a slice that is around one-third of the half of the cake or one-sixth of the entire cake, depending on your preference.
    • The first two lines of code have now split the cake into three equal halves.
    • The smaller triangle was divided in half by a third line drawn across its center. One half of your cake will appear to be made up of two triangles, one of which will be bigger than the other. From the centre of the smaller triangle, the third score line should split it exactly in half, according to the rules. The four parts of the cake have now been cut out using the first three lines. The size of all four final portions will be determined by the two tiniest pieces.
    • 6 Divide the bigger triangle into three halves by scoring two more lines.
    • The following two score lines will be used to divide the bigger triangular piece into three portions that are all the same size.
    • From a technical standpoint, each of the five triangular pieces that are formed should have an about 36-degree angle on the diagonal.
    • The whole procedure is dependent on guessing the size of the slices, but the goal is to make all of the portions of the pie the same size as one another.
    • 7 With your knife, stretch the four half-lines across the top of the cake. One-half of the cake has now been divided into five pieces with a knife. Only one of the lines that has been scored so far spans the complete circumference of the cake. Four of the lines that have been scored so far are barely half-way across the sheet cake. Make use of your knife to extend those four half-lines so that they run the length of the cake’s circumference. It is possible to divide the round cake into 10 even pieces as a consequence of this process
    • if you are serving more than 10 people, you may cut each of the 10 pieces in half to get an additional 20 even pieces.
    • 8 Cut your cake into 10 equal pieces by cutting it along each of the score lines on the cake. In between each cut you make in the cake, dip your knife into the warm water and wipe it off with a tea towel. Make a cut across the entire cake with your knife, following the score marks you’ve created before. Each slice of cake should be cut from the center of the cake. Pulling the knife out of the bottom of the cake carefully is important to success.
    • Scoop up each piece of cake with an offset spatula once it has been sliced, or wait until the entire cake has been cut before beginning to dish out cake pieces.
    • 1 Soak your knife in water for a few minutes before you begin cutting the cake.
    • Place your knife in a glass or container filled with warm tap water.
    • Set the glass or container aside.
    • It should be kept stored in the container until you are ready to slice the cake.
    • When you pull the knife out of the water, wipe it down with a tea towel to remove any remaining water.
    • Please make sure that the glass or container you select has a height that is appropriate for the knife you intend to use.
    • 2 Cut the spherical cake into long, thin strips using a sharp knife.
    • Each strip should measure approximately 1 inch (2.5 cm) in width.
    • As soon as you’ve cut a strip of cake off the cake, put it flat on a cutting board or plate to cool.
    • Make sure you re-heat your knife between each significant cut.
    • If you don’t need as many slices of cake as you originally planned, you may make the strips wider or longer.
    • 3 Cut the lengthy slice into 1-inch-wide (2.5-cm-wide) pieces. Once the lengthier slice has been laid flat on a cutting board, use your knife to cut it into 1-inch-wide (2.5-centimeter-wide) strips. Upon completion, you will get a slice of cake that is 1 inch (2.5 cm) thick and 1 inch (2.5 cm) broad, with a length that is equal to the height of the cake. It is not necessary to warm the knife in water before cutting these little strips
    • you may also cut the flat slice into strips that are longer than 1 in (2.5 cm) if you so choose.
    • 1 Before you begin, soak your knife in warm water for a few minutes.
    • Allow your knife to soak in a glass of warm tap water for a few minutes before you begin slicing the cake.
    • As soon as you remove the knife from the water, wipe it off with a tea towel to remove any extra water.
    • Between each large cut in the cake, re-warm the knife in your hands.
    • With a heated knife, you can cut through the cake more quickly and easily than with a cold knife.
    • 2 Cut a circle in your cake 2 inches (5.1 cm) from the edge, then place it in the center of the cake. Insert your knife vertically through the cake at a point that is approximately 2 inches (5.1 cm) from the edge. Maintaining a vertical position with the knife, cut a circle in the center of the cake that is 2 inches (5.1 cm) from the edge all the way around the cake. The result is that you’re effectively generating a new round cake in the centre of your previous round cake.. It is only possible to use this approach for cakes with a diameter of at least 8 inches (20 cm). Smaller cakes should be cut into the traditional triangular shapes
    • the end result will be a ring-shaped cake on the outside and a circular cake on the inside.
    • 3 Cut the ring-shaped outer cake into 1.5 in (3.8 cm) broad pieces, as shown in the photo above.
    • Prepare the knife by re-heating and drying it before continuing.
    • Make individual pieces of the outer, ring-shaped cake about 1.5 in (3.8 cm) broad using the knife by cutting the outer, ring-shaped cake in half.
    • In the case of an 8-inch (20-cm) cake, this will provide 21 pieces that are all the same shape and size.
    • Depending on the size of the cake (greater than 8 inches/20 cm), you may either retain the same slice width of 1.5 inches (3.8 cm), which will result in more than 21 pieces, or you can increase the width of each slice to still produce around 21 pieces.
    • 4 Cut the smaller circular inside cake into triangular pieces using a sharp knife. After removing the 21 outside slices of cake, you will be left with a fresh, but smaller, circular cake to cut into pieces. Begin by slicing the inner circular cake in half horizontally across the centre. After that, cut the cake in half again, this time at a 90-degree angle to the last cut. It is possible to cut each quarter part in half (which will result in 8 slices), or you may divide the sections each quarter section into thirds, which will result in 12 pieces, depending on the size of your inner cake and the number of slices you want. Using the above example, if the entire cake is 8 inches (20 cm) in diameter, you will have a 4 inch (10 cm) mini-round cake left in the centre. Remember to rewarm and dry your knife before you begin cutting the inner cake. You will not, however, be required to rewarm between cuts.
    • 1 For cakes that will be kept for a long period of time, use this scientific procedure.
    • This strategy is most effective when you have a circular cake that will not be consumed in its whole at once, such as at a party or gathering.
    • In the event that just a little piece of the cake will be consumed, and the remainder will be preserved in the refrigerator for later consumption, this is the procedure that will offer you with the freshest cake on a consistent basis.
    • It was developed by a British mathematician named Sir Francis Galton and initially published in the magazine Nature in 1906, when the approach was first used.
    • 2 Make a single cut across the entire cake, a little off-centre, and set it aside. This initial cut should travel around the whole circumference of the cake, but not directly into the center of the cake. Because you’re effectively cutting a strip out of the middle of the cake, the cut must be off-centre rather than in the middle. The initial cut should be made around 0.5 in (1.3 cm) to the right of the centre of the cake. To make a 1 in (2.5 cm) broad slice of cake, start by cutting the cake more than 0.5 in (1.3 cm) from the centre
    • if you want a wider slice of cake, start by cutting the cake more than 1 in (2.5 cm) from the middle
    • 3 Make another incision in the cake, this time 1 inch (2.5 cm) to the left of the initial cut.
    • When you make the second cut, you will have a long, thin slice or strip of cake that will cut straight through the centre of the cake.
    • Even though it is only one inch (2.5 cm) broad, this piece of cake will extend around the whole circumference of the round cake.
    • If you choose, you can cut a slice that is wider than 1 in (2.5 cm) if you so desire.
    • 4 Make a thin slice of the cake with your knife and remove it from the pan. Slide your knife under the cake, just beneath the tiny slice that you made with the first two slices. Do not cut through the cake. Carefully lift the knife to allow you to carefully remove the thin slice of cake from the center of the baking sheet. Serve and/or consume the thin slice of cake that you cut out in the centre
    • if you’d like, you may chop this central slice into smaller pieces.
    • 5 Bring the two ends of the cake together and fix them with a toothpick. Using your hands (or a spatula or knife, if you prefer) gently slide the two ends of the cake together to form a tetrahedron in the center of the cake dish. Check to see that the interior pieces of the cake are contacting one another on the inside. Glue the two ends together to keep them from unraveling. The original method recommends wrapping a rubber band around the cake to keep it in place. It is important to note that technique will only work if your cake has a tougher shell made of something like fondant (and isn’t too large)
    • otherwise, it will fail.
    • Alternately, you may tie the two ends together with a piece of ribbon, parchment paper, or a piece of plastic wrap to keep them from unraveling.
    • You might even skip sealing the cake altogether because merely sliding the two ends together would have likely been sufficient to secure the inside of the cake.
    • 6 Make a second slice from the centre, this time perpendicular to the previous slice. When you’re ready for another piece of cake, remove it from the refrigerator and cut another slice from the center of the cake. The slice should be cut at a 90-degree angle to the initial slice this time, though. Then, using the same method as before, slide the ends of the cake together to store the cake for the night. The choice of whether or not to cover the cake with a lid or plastic wrap when storing it in the refrigerator is entirely up to you.
    • It is important to note that the inside of the cake, or the sponge, will remain fresh because none of it is exposed to the air during this technique of baking.
    • 7 Repeat the process until the cake has been consumed in its entirety.
    • Every time you want another slice of cake, simply follow the same procedure as before.
    • For each time you repeat the process, rotate the cake another 90 degrees to ensure that the slice is sliced in a different direction every time.
    • In order to ensure that the two ends are always nearly the same size when they are slid together, do the following: Eventually, the bits of cake that are left will be tiny enough to be eaten on their own, and you will no longer need to cut portions from the centre of the cake.
    See also:  How To Store Gingerbread Cake?

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    Things You’ll Need

    • A round cake or several round cakes
    • a long knife
    • a tall glass
    • warm water
    • a tea towel
    • an offset spatula
    • a rectangular cutting board

    About This Article

    • Summary of the ArticleX When cutting a circular cake, use a knife that is as long as possible, and immerse the knife in warm water prior to make it more easily cut through the cake.
    • Using the knife, score a line across the middle of the top of the cake’s icing with the tip of the knife.
    • Then, at a 70-degree angle from the first line, score another line to form a triangle with the first line.
    • Create two smaller triangles by scoring another line in the space between the first two lines.
    • Repeat the technique around the entire cake, dividing it into ten equal pieces in the process.
    • Finally, cut through the cake along each of the lines you marked with a sharp knife.
    1. Follow the instructions below to learn how to cut a circular cake into square pieces.
    2. Did you find this overview to be helpful?
    3. Thank you to all writers for contributing to this page, which has been read 58,872 times so far.

    You’ve Been Cutting Cake All Wrong This Whole Time

    • All of the goods that appear on this page have been hand-picked by our editors.
    • If you make a purchase after clicking on one of our retail links, we may get a commission.
    • The fact that you discovered something so basic, yet so mind-blowing on this day will be etched in your memory as one of those ″today years old″ moments.
    • In particular, you’ve been slicing cakes incorrectly your entire life.
    • There’s a better approach; in fact, there are better methods to accomplish it than the typical wedge method, which is described here.
    • Cake is not the same as pie.
    1. Now, it isn’t necessarily your fault that you have been making this mistake for so long.
    2. According to Chef Tracy Wilk, Lead Recreational Chef for the Institute of Culinary Education (and recent developer of the quarantine-inspiredbakeitforward program), there is a simple explanation for why more people aren’t aware of this: ″I believe this is due to the fact that cake is typically utilized as a vessel of celebration, most notably birthday cake,″ she notes, noting that it is a once-in-a-while dessert.
    3. You’ve probably not dealt with cake-cutting issues enough to have realized you needed a better way in the first place.
    4. As the saying goes, practice makes perfect.
    5. Marc Romanelli is a Getty Images contributor.
    6. You will, however, recognize the need for an alternative that maximizes the number of portions available from a single, round cake if you have ever been Milton from the movie ″Office Space,″ watching in horror as someone over-estimated the size of the cake wedges needed to ensure that everyone got one.

    Pastry chefs working in bakeries or restaurants have a variety of objectives when it comes to providing cake.The aim, says Wilk, ″is to get the most out of your cake when I put on my pastry chef hat.″ ″When I put on my pastry chef hat,″ he continues, ″not only is it our goal to have clear and succinct slices, but it’s also our goal to get the most out of your cake.″ These are goals that you don’t have to be a pastry chef to understand.When it comes to approaching cake-cutting with a professional perspective, whether or not you are a professional, Wilk discussed the numerous techniques you might use.

    The Right Tool for the Job

    • But before we get into the specifics of the various methods, Wilk offers some general advice: ″Use a sharp, hot knife—so run it under hot water and dry it off after every slice, especially for chocolate.″ This will prevent your knife from literally losing its edge by becoming clogged with icing as we will discuss later.
    • It should be noted that a sharp knife is required.
    • A dinner knife or a wedge-shaped pie server are not appropriate tools for slicing into cake since it is often mushy.
    • The longer your blade is, the more even and lovely your slices will be when you’re through.
    See also:  How Much Is Wedding Cake In Philippines?

    Method 1: The Grid

    • Consider the fact that the majority of conventional round cake pans have an eight or nine-inch diameter.
    • When making a cake bigger than six inches in diameter, the grid technique recommends that it is divided into rectangles, rather than wedges.
    • According to Wilk, one of the most common mistakes made when using the wedge method is not hitting the exact center of the cake when cutting.
    • ″I used to work at a restaurant where we had to get wedges out of a 12-inch cake, and if you didn’t hit the exact center when cutting, then the whole cake was off.″ Rather than attempting to eyeball the centerpoint of the cake and cut radiuses, the grid approach requires you to just estimate about two inches from the edge of the cake before you can begin slicing the cake into pieces.
    • ″By doing it this way, you get the most slices and it’s also the quickest,″ Wilk shares.
    • You’ll benefit from slices with varied icing-to-cake ratios, which will allow you to distribute parts according to individual preferences and preferences.
    1. The grid approach is also useful if your cake has become warmer than you planned; if it has been left out for an extended period of time; or if it has been left outside in the heat for an extended period of time.
    2. The higher the temperature of the cake, the less structural integrity it retains.
    3. ″The cake should be served at room temperature, not warm,″ Wilk advises.
    4. If your cake is a touch ‘wiggly,’ you won’t obtain clean slices if you cut it into wedges.″

    Method 2: Concentric Circles

    • ″The grid approach is the most straightforward,″ explains Wilk, ″but it results in rectangular slices, which may not be ideal if you’re hosting an exquisite event.″ There are those situations when uniform slices and the orderly appearance of a classic wedge on a platter are required.
    • However, this approach is reliant on your ability to cut circles inside circles, which is not a simple process, however you may use a reference, such as a smaller cake pan, to draw around the edges of the circles.
    • After you’ve cut slices from each of the outer rings until you’ve reduced them to a six-inch circle, you may cut wedges from that point on.
    • I inquired as to whether Wilk had experienced the same ″aha!″ moment that I had when I first learned to approach cake-cutting in this manner: ″I don’t recall the first time I saw it,″ she said, ″but I do remember that I never cut cake the same way after that.″

    You’re Also Not Frosting It Properly

    Easy Tips to Ice a Cake Like a Pro
    • Chowhound created the header image.
    • The work of Pamela Vachon, an Astoria, New York-based freelance writer, has featured on several websites, including CNET, Cheese Professor, Alcohol Professor, and Diced.
    • She is also a licensed sommelier, a voiceover artist, and a passionate enthusiast of all things pickled or fermented, to name a few things.
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    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.
    1. 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.
    1. 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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    Cake-Cutting Tips

    • Simple techniques for slicing them to perfection.
    • 9 separate cakes must be sliced in different ways.
    • This is step 1.
    • The following are a few simple principles to follow while slicing basic cake shapes so that you don’t wind up with crumbs.
    • 2 out of 9 Measure out the amount of pieces you’ll need before you begin cutting any cake.
    • To do so, score the slices first by softly outlining the areas where you’ll be cutting with a knife.
    1. 3 out of 9 Using a long, thin-bladed knife and a gentle sawing motion, slice layer cakes into squares or rectangles.
    2. 4 out of 9 When slicing light and airy cakes such as angel food or chiffon, use a serrated knife and saw to cut through the cake gently without deflating the airiness of the cake.
    3. 5 out of 9 When slicing cheesecakes or other dense desserts, it is best to first rinse the knife in very hot water to prevent sticking.
    4. This will aid in preventing the knife from adhering to the cake or damaging it.
    5. 6 of 9 Wipe the knife clean after each cut to ensure a more perfect slice.
    6. 7 out of 9 Cut parallel slices across the breadth of a square or rectangular cake while making a square or rectangular cake.

    Afterwards, cut the cake in half lengthwise and crosswise across the first set of slices.8 of 9 Ideally, you should have portions of cake that are of equal size and form — which will make everyone delighted.To learn how to do anything, watch a little video.10 of 10 Continue Reading to see an advertisement.Below 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.

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    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 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

    1. 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
    2. 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.
    3. 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.
    4. 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
    See also:  Why Doesn T My Cake Rise?

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    • 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?This page has been viewed 309,570 times due to the efforts of all authors who worked together to create it.

    You’ve Been Cutting Cake Wrong All Along

    If you asked 100 people to cut a cake, 99 of them would most likely slice the cake into even triangles*, according to a study.Although it’s a frequent practice, math has shown that it’s not necessarily the most effective method of accomplishing a task in most cases (particularly if you plan on having leftovers).But what about the other side of the coin: the birthday celebration where your child’s whole fourth grade class attended despite the fact that half of them had not RSVP’d?Or when your second, third, and first-twice-removed relatives show up uninvited at a picnic and ruin everything?

    In the worst-case scenario, you bake your world-renowned chocolate-chip fudge cake — the cake you’ve been wanting to devour all day — only to have those pesky buddies say, ″Oh, a smaller slice than that!″ and devour the entire thing in two bites?In each of the three circumstances, there is a straightforward solution: the cake-cutting procedure described here.Katherine Sabbath, an Australian baker best known for her neon drip cakes and for being a pioneer in the unicorn movement back in 2015, shared an Instagram video of a friend slicing into one of her creations with the hashtag #cutiepie.

    This was the first time in history that the cake itself did not hold as much fascination as the way it was sliced and served to the audience.Sabbath’s companion cuts horizontal slices across the cake, then flips the one-inch-thick piece of cake onto a cutting board to finish cutting it.She then slices the cake into one-inch pieces, resulting in columns of delicious cake.Using this method, a cake that would ordinarily serve 6 to 8 people (when split into triangles) may feed up to 30 people.It’s true that they’re getting smaller bits, but you can always ask for another helping.Alternatively, thirds.

    With almost 1.3 million views in less than a week, this approach, which may appear strange to some, is one that professional bakers and caterers frequently employ at wedding receptions to make it simpler to divvy up huge layer cakes, such as this: This material has been imported from the Pinterest website.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.Check out the whole strategy, which some critics have dubbed ″game altering,″ by clicking on the following link: This material has been imported from the Instagram platform.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.

    * As for that one renegade individual, well, there’s a rebel in every group, as they say.He or she may be aware of this tactic — or they may simply take pleasure in inflicting severe pain on you with each slice.Delish may be found on Instagram.Candace Braun Davison is a model and actress.Editor-in-Chief In her spare time, Candace Braun Davison writes, edits, and produces lifestyle content ranging from celebrity stories to DIY projects that can be done in your underwear, all while tirelessly pursuing the greatest of causes: the search for the world’s best chocolate chip cookie.

    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

    How to Cut a Round Cake Like a Pro!

    • The games have been played, the gifts have been opened, and now it is time for the most important part of any celebration — the cake! For those who are given the honor of cutting the cake, it can be difficult to ensure that the slices are cut equally (particularly when someone looks at a birthday cake and says, ‘Oh, just give me a sliver’) and that the cake is not overdone. We’re here to reveal our top-secret approach, after all. Whether your cake is 8 inches in diameter or 16 inches in diameter, you can simply learn how to cut a round cake into exactly proportioned pieces to ensure that both frosting lovers and cake lovers are delighted when they are handed their portions when they are served! This approach is suitable for circular cakes with a diameter of 8 inches or greater. If your cake has a diameter of 6 inches or less, you may simply cut it into wedges and serve it. 2. Cut the outside circle into pieces that are approximately 1 1/2 inches in diameter. 3) If your cake has a circumference of more than 8 inches, repeat the procedure of cutting 2 inch circles and then slicing those outer circles until you have a 6 inch cake. 4. Cut the remaining 6 inch cake into 12 wedges and serve immediately (or smaller for those who just want a taste). It will provide around 30 to 33 servings from an 8-inch cake like the one seen in the sample above. These additional tips and tactics will make slicing and serving your desserts a piece of cake! In order to avoid your knife from sticking or ripping up your cake while cutting thick cakes, rinse it in hot water or warm water after each slice (this is also a fantastic method for cutting cheesecake)
    • if you are cutting a dense cake, rinse it in hot water or warm water after each slice.
    • When cutting airy cakes, such as angel food or chiffon, a serrated knife is recommended.
    • If you’re cutting a frosted or layer cake, wipe the knife after each cut to ensure that the cake pieces are lovely and clean
    • To produce even slices, split your cake into even portions using baker’s twine or unflavored dental floss before thinly slicing it
    • this will ensure that your slices are even.
    • Before slicing your cake, set it on a grip mat or a textured cutting board to prevent it from slipping.

    Do you have any cake-cutting tips that we didn’t include? Let us know in the comments section below, or send us a photo of your beautiful creations by tagging us on Instagram @wiltoncakes. Not to mention, if you’re looking for cake-cutting ideas, check out our Cake Ideas page!

    This Cake Cutting Hack Is Genius!

    Are you ready to discover how to cut a circular cake?Do you know how to cut a beautiful slice of cake with a sharp knife?The traditional method of cutting cake, which involves cutting rectangular slices over and over again, must be improved.There could not be anyone else who has ever struggled with correctly cutting a circular cake, can there?

    I always felt like I needed to cut all the way through the cake, like I was making a pie or something, which resulted in HUGE chunks of cake being produced.I had no notion that there was a certain way to cut a round cake until now!I’ll be able to cut round cakes like a master now that I’ve learned how!

    Don’t let the appearance of your wonderful cake be ruined by failing to read these helpful guidelines first.Upon discovering the most efficient method of cutting clean slices into the side of your baking sheet cake, you may discover that you are an excellent cake cutter.

    How to Cut A Round Cake Perfectly!

    Consequently, when I generally cut a cake, you receive a massive portion of it.As a result, the majority of individuals end up wasting a significant amount of cake.That cake should be able to stretch much further than it now does; all I have to do now is bake it properly, and I will have excellent pieces every time!Wilton, on the other hand, revealed a secret approach for cutting precise pieces from a circular cake!

    Their method works for cakes up to 8 inches in diameter or 16 inches in diameter, and the slices come out consistent and professional-looking!According to my research, the only cake size that should be sliced into wedges in the manner that I do is a 6 inch cake!Even though you might be tempted to eat the entire cake by yourself, the first time you employ these cake-slicing methods, you’ll be amazed at how easy it is to cut smaller portions of cake with a flawless cut the first time.

    Snickers Poke Cake, Ooey Gooey Butter Cake, and Strawberry Jello Poke Cake are some of the cake recipes you may try out using this cake cutting method.

    The Best Way to Cut A Cake

    In the opinion of Wilton, the ideal technique to cut a round cake is to start by cutting a round circle approximately 2 inches in from the outer edge of the cake and then cutting around the circle.After that, you’ll cut the outside circle into pieces that are approximately 1 1/2 inches in diameter.This will leave you with a circular cake that is 6 inches in diameter, which you will simply cut into slices to serve.Check out this video from Wilton to see what I’m talking about in person!

    You would just repeat the first step, cutting a circle into the cake and then cutting it into pieces, if your round cake is greater in size, such as 12 inches or 16 inches, as shown above.Continue doing this until you reach the 6 inch mark once more.Isn’t it simple to do that?

    The inside portion may be cut into approximately 12 wedges!So you can get 30-33 servings out of an 8-inch round cake, which is a good deal.It’s almost like magic!Is it possible that I was the only one who didn’t know how to accomplish this?These suggestions for achieving the optimal portion size are applicable to wedding cakes, party cakes, tiered cakes, multi-layer cakes, and the first piece of cake, among other things.Keep reading for over 35 simple cake mix recipe hacks that you can use right away!

    Before you know it, you’ll be the reigning queen of the desserts!After all, it will happen eventually, right?

    For more amazing hacks in the kitchen, try these posts next! 

    • Keeping Apples From Turning Brown
    • How Many Cups Are in a Quart
    • Strawberry Ice Water Hack
    • and more.

    Save this post to your Pinterest board for later! Where I serve up family favorite recipes that are simple to create using common, everyday items, you can find me on my blog, All Things Mamma. In addition, you’ll get helpful hints and advice for living your best life!

    How to Cut a Cake Like a Pro

    Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

    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.In general, slices should be roughly 1″ to 1.5″ broad.

    Recently, Taste of Home announced the debut o

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