How to Cut a Round Cake Neatly. Several simple techniques will set you up for success: Use a serrated knife. It seems like a straight blade would be cleaner, but actually a serrated blade cuts through cake more easily. A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut.
How do you cut a round round cake?
How to Cut a Round Cake. Starting about 2 inches from the outer edge of your cake, cut a round circle. Slice outer circle into approximately 1½ in. pieces. Continue this process of cutting 2 in. circles, then slicing those outer circles until a 6 in. cake remains. Cut remaining cake into wedges (or smaller for those who just want a taste).
How to cut a cake larger than 8 inches in diameter?
If your cake is larger than 8 inches in diameter, continue this process of cutting 2 in. circles, then slicing those outer circles until a 6 in. cake remains. 4.
How do I cut a large slice of cake into pieces?
Cut the large slice into rectangular servings. Use your knife to make skinny 2 in (5.1 cm) strips of cake from the larger slice, each with frosting on at least one side. Serve the individual strips on a plate to each of your guests. Rectangular slices will sit better on a plate and might be easier to eat than traditional triangular slices.
Can you cut the height of a cake in half?
If you consider how tall your cake is, you could even cut the height in two. Now that’s a lot of cake. 3. Board it up Our next life hack, or should we say, cake hack, has been circulating the rounds on social media after Australia’s Katherine Sabbath went viral on Instagram.
How tall should you make each layer of cake?
How to stack a tall cake?
How to level a round cake?
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!
How to Cut Tall Cakes
Article to be downloaded article to be downloaded The presence of a towering cake that everyone can eat brightens the mood of weddings, celebrations, and family gatherings alike.They make beautiful table decorations, but they also serve as a delectable treat for your guests to look forward to after a long day of festivities.When it comes time to serve the cake, the sheer height of the dish might make it a little scary to cut into when it comes time to slice into the cake.When you use easy strategies to slice your cake and serve it swiftly at your next party, you will impress your guests and make a lasting impression.
1 Remove any layers from your cake if it has them.For example, while you’re cutting a tiered cake, slide a knife beneath the topmost tier and use your other hand to keep it from falling.Remove the tier off the plate and place it on an another plate.Unstack the remaining stages in the same manner, giving each tier its own plate or flat surface to stand on.As a result, cutting will be far easier, and you will avoid the need to reach the top tier.Some cakes include wax paper inserts between each layer to prevent icing from dripping down the sides of the cake.
If yours does not, attempt to rotate the cakes around such that they do not come into contact with the tops of the cakes.
- When cutting your wedding cake, leave it intact for the picture shoot and then unstack it to cut and serve the cake to your guests.
- 2 Remove any wooden dowels that may have been present in your cake. Some cakes feature wooden dowels in the centre to hold the tiers together while they are being served. Look for little holes at the bottom of each layer and remove the wooden dowels with long tweezers from the holes you find. You may also check with the bakery where you purchased your cake to see if it has any dowels in it before taking it home.
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- 3 Remove the parchment paper that has been placed between the layers. Some cakes are constructed using wax or parchment paper between each tier in order to preserve the icing. Remove this piece of paper and toss it in the trash before you begin cutting. Not every cake has a layer of paper between the layers
- 4 Take away any plastic decorations you may have.
- Fake flowers, balloons, and ribbons, to name a few embellishments, may be placed on your cake as an afterthought.
- Remove these items before you begin cutting so that you will not be forced to work around bulky objects.
- It is possible to attach the decorations to individual slices later on, but make sure your visitors are aware that the ornaments are not edible.
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- 1 Slice the cake in half horizontally, starting 2 inches (5.1 cm) from the edge and working your way inward. Slide your sharp knife downward until it reaches the bottom of the cake, then make a single cut across the cake with your knife. This will result in a single long, rectangular piece of cake that is 2 inches (5.1 cm) broad. If this is the first large slice you’ve cut from a circular cake, the slice will not be a perfect cuboid
- instead, it will be a little rounded.
- Don’t be concerned about the slice being too large for only one person! A later time, it will be split.
- 2Always have a cutting board near to the slice when cutting. Make use of a sturdy cutting board made of solid wood or plastic that will not flex. In order to ensure that the cutting board is parallel to the cake, it should be pushed up adjacent to one of the cake’s sides.
- 3
- Tilt the slice onto the cutting board by using your knife to do so. When the knife reaches the bottom of the cake, angle the slice toward the cutting board to prevent it from falling through. As the slice falls to the ground, catch it with your cutting board. The frosting should be placed to one side at this point. Keep your grip on the cutting board firmly as you grab the slice
- otherwise, it might go flying.
- 4 Place your cake slice on a flat surface and smooth it out.
- Transfer the cutting board with the slice on it to a plate and slide the slice over to the plate, maintaining the slice on it’s edge.
- If you don’t need to cut any more slices of cake, you can leave the cake on the cutting board for the time being.
- Leaving your slice on the cutting board will help to keep the icing intact more effectively than moving it about the plate.
- 5 Cut the huge slice into rectangular portions using a serrated knife.
- Using your knife, cut thin 2 in (5.1 cm) pieces of cake off the bigger slice, each with icing on at least one side, and place them on a baking sheet.
- Make a platter for each of your visitors and place the individual strips on top of it.
- Square slices will look more appealing on a dish and may also prove to be more convenient to consume than standard triangle slices.
6If necessary, use your cutting board to catch any more big slices. If you have a big number of visitors or if they keep asking for seconds or thirds, keep cutting additional pieces into the cake from the outside inward toward the centre. Make your slices roughly 2 inches (5.1 cm) broad to ensure that they are consistent in thickness. Advertisement
- 1Using a bread knife, make a deep incision into the cake about 2 inches (5.1 cm) from the rim. To cut the cake, raise your knife above the surface of the cake approximately 2 inches (5.1 cm) away from the edge. Make a cut into your cake from the top down, keeping your knife’s tip pointed downward for the first cut into the cake. Do not cut into your cake towards the edge of the rim. To cut the cake more efficiently, use a bread knife that can be sawed back and forth.
- 2Continue cutting until you have completed a complete circle around the centre of the cake. Keeping your knife in the initial cut you made, saw around the complete perimeter of the cake, keeping your knife no closer than 2 inches (5.1 cm) away from the edge. Continue cutting until you come back around to the initial cut you made, resulting in a circle carved out in the center of the cake.
- 3 Cut wedges around the diameter of the circle that are 2 in (5.1 cm) in length. Maintain your knife’s position over the outer rim of the cake. Make slices around the outside of the cake, leaving the center circle intact. Place these wedged pieces as equally as possible on the cake plate to ensure that each visitor receives the same amount of dessert. The layers of the cake are beautifully shown in these slices, which also maintain the dessert’s height.
4Cut the inside circle into four wedged pieces using a sharp knife. Cut the inner circle in half with your knife, using the inner circle as a guide. Then, cut the two halves in half again to create wedged slices that match the portions that you’ve just cut out of the dough. Advertisement
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How To Cut A Tall Cake
- The moment has arrived.
- The candles have been extinguished, the in-laws are looking on, and it’s time to find out how to cut this enormous cake without making a complete mess of things.
- Does this sound familiar?
- If you’ve been shopping on the high street, on Instagram, or on the My Baker website, you’ve definitely noticed that these cakes are becoming more tall.
- Past are the days when the cake was only a side note to the celebration.
- It’s either go big or go home at this point.
- Sure, everyone is familiar with the principles of cake cutting, right?
- Is it really so difficult to cut a towering cake?
- That’s something we’ve been wondering about here at My Baker.
1. Cut those corners
- When it comes to slicing your wonderful cake, the first amazing advice we discovered came from lifestyle blogger Brogen, who says that cutting your cake into pieces is the most convenient method.
- To begin, start with an aerial perspective of the cake and slice down a quarter of the cake, keeping the center of the cake unaffected by the cuts.
- Keep in mind that the cake will most likely be stacked, so cutting half way down would suffice if you want twice the number of servings as before.
- Then, cut through the base of the quarter to level it out and completely remove it.
- After that, simply cut the quarter into the pieces you want and you’re done — it’s as easy as pie!
2.Slice n’ dice
Following that, if you wish to cut pieces for the entire party rather than just for yourself, refer to the grid below. We’ve taken the trouble of sketching up a 32-portion chart for your convenience. If you take into consideration how tall your cake is, you may be able to reduce its height by half. That’s a lot of cake, to say the least.
3. Board it up
- Our next life hack, or should we say cake hack, has been making the rounds on social media since Australia’s Katherine Sabbath went popular on Instagram with her recipe for chocolate cake.
- It’s natural to be concerned that cutting into a cake that is larger than life and without a decent-sized cake cutter may cause the cake’s structure to be compromised.
- Well, don’t worry, Katherine, who adores cakes, has you taken care of.
- Simply place a beautiful clean chopping board against the side of your cake to support it while you cut along the length of the cake.
- This allows you to customize the portion size of your cake while also maintaining the shape of your cake, and it is certain to make you seem like a total boss at the same time.
- Thank you very much, Katherine!
4. Double Decker
- For those who truly want to go the extra mile, while enquiring about our taller cakes, you could choose to request that cake boards be buried between cake layers inside the design.
- This can simply conceal the edges of the board within your cake if they want to cover your delectable cake in fondant or buttercream before serving it.
- It’s really two cakes that have been expertly disguised as one!
- When you begin slicing the cake, the cake board will alert you when you’ve cut a precisely proportioned chunk of the cake into the appropriate size.
5. Free Style
- Make a whim of it.
- Asked about how our beautiful clients would cut their incredibly tall cakes, we received feedback from a few renegade cake cutters who said they didn’t give it any attention at all!
- They tell themselves to ‘go with the flow’ as they experiment with their meal amounts.
- Our bakers would undoubtedly let out a collective and extremely worried gasp if they heard this, but as someone once remarked, ‘Let them eat cake!’ That’s all there is to it.
- Here are five expert strategies for cutting your large cake.
- Do you have any tips or tactics for cutting a tall cake that you could share?
- Is your stomach grumbling as a result of all this discussion of cake?
- Is your acquaintance a cake aficionado who is in desperate need of some assistance?
- So, please let them know by sharing this page or leaving a comment below!
How To Cut A Tall Cake!
- Several people have asked me how I cut all of the really tall cakes I have posted on the internet, so I decided to put together an extremely short post detailing my preferred method of cutting and serving them in 4 simple steps!
- If you need to be more accurate, you may print out cake cutting sheets from the internet; however, if you know how many people will be attending, it’s usually very simple to just guess!
- Originally a 7-inch round, 5-layer monster, this cake had to be sliced into pieces to feed 30 guests.
- To do this, I determined that medium-sized servings would be best achieved by cutting the cake into quarters, in half, and then into rectangular fingers…this seems a LOT more complex than it actually is!
- Allow me to simply explain…
- If you looked at the cake from above, it would appear like this if it were cut: So, assuming everything is cut correctly, I should end up with 32 fingers: 16 from the top and 16 from the bottom (with two spares – please!
- ).
- In these photographs, I am cutting down the cake before cutting across it.
- If you want, you may cut the cake in half before slicing it in two down the middle.
- It’s entirely up to you how you want to cut it.
- So, without further ado, I provide you with my proposal.
- STEP 1.
- Cut a quarter of the cake in half, or as needed, to accommodate your guests’ dietary restrictions.
- In the absence of a party, there is nothing better than settling down after a hard day (or an early morning for us parents!) and indulging in something completely delicious, packed with completely essential calories and served with a strong coffee.
- You can see that I couldn’t even wait for mine to harden before diving straight in…
- I attribute this to my sweet tooth.
- STEP 2: Make a quarter-inch cut across the cakes halfway through to remove the quarter.
- 3.
- Cut the quarter slice into four fingers using a sharp knife.
- SERVE AND ENJOY!
STEP 4: Repeat the process with the remaining cake.I will be creating a brief movie to show this in the New Year, but for now, I really hope that this information will be of use to you all as you enjoy those massive cakes!Not to mention the fact that if you touch the bottom, you have to kiss the first male you come across.
- well at least that is how it seems!
How to Cut Cake
- Date published: 7/14/20 Last modified on: 12/08/21 It is possible that this content contains affiliate links.
- Please visit the disclosure policy for more information.
- When it comes to weddings and birthday celebrations, learning how to cut cake is an art and a talent that will come in handy.
- Consider yourself qualified to slice a cake, but consider yourself incorrect!
- Recipe for this delectable Key Lime Cake may be found at the link below.
How to Cut Cake
- I didn’t understand it at the time, but I’ve been cutting cakes the incorrect way for the majority of my life.
- Although not strictly incorrect, this is not the most efficient method.
- I would slice the cake into triangular slices, or ″pie style,″ in the same way that most people do.
- The way my mother had always done it, but my daughter in law, who is an outstanding cake maker and decorator, showed me a more elegant way to go about it.
- My excitement for sharing it with you is palpable.
- We’ll be working with a six-inch circular cake for this project.
- It is normal to obtain around 10 pieces out of a cake of this size when it is cut into triangular sections.
- 16 pieces of cake can be lifted with the method I’m going to demonstrate to you.
- With this technique, your cake will be able to go much further!
How to Cut Round Cake
- First, allow the cake to cool.
- A chilled or cold cake slices much more easily as well, especially if the cake is three or four layers high and has been refrigerated or frozen.
- After slicing the cake, you may serve it refrigerated or allow it to come to room temperature before serving.
- Using a sharp serrated knife that is long enough to cut through all of the cake layers in a single cut, cut the cake horizontally down the centre.
- You’re looking for a great, clean cut.
- Make a smooth sawing motion with your fingers.
Make a second cut from the edge of the cake, this time at a 90-degree angle from your first. The side of the cake will be squared off as a result of this. You basically wind up with a ″heel″ of cake at the end of the day. These are the portions that you serve to visitors that enjoy a lot of icing and a small amount of cake during a party.
Perpendicular slices should be made all the way down one side of the cake, and they can be as thick or as thin as you desire. The size of the cake will be determined by the number of guests who will be served and how much leftover cake you desire.
Then repeat the process on the opposite side. After that, you’ll have two additional ″heels″ of cake on the other side of the cake..
Discovering the proper method to cut a cake can make your cake seem cleaner and more appealing to the eye, as well as allowing your cake to last longer. This approach is suitable for a variety of tiered party cakes, including wedding cakes, birthday cakes, and other celebration cakes. It will produce slices that are consistent in thickness and clean in appearance.
Cake Slicing Guide
This recommendation is based on a slice of cake that is approximately 1/2 inch thick. You may easily slice it thinner to acquire additional slices if you want to make more. 10 pieces from a 6′′ round cake 8-inch round cake yields 16 pieces.
Frequently Asked Questions
- What sort of knife do you recommend I use?
- When it comes to cutting cakes, especially layer cakes, I prefer to use a really sharp serrated bread knife or a tomato knife with a serrated edge.
- It has been my experience that a serrated knife or a tomato knife produces a cleaner cut than a chef’s knife.
- The chef’s knife has a tendency to push down on the cake, causing it to crumble a little.
- The serrated knife results in a more attractive slice.
Cake Cutting Tip
- Before chopping, run your knife under hot water or into a container of warm water to soften the blade. While the knife is still warm, dry it off and slice the cake while it is still warm. It will slice right through the cake’s icing with no problem at all! Remove any icing or crumbs off the knife between slices by wiping it clean. Lemon Cream Cake, Lemon Blueberry Marble Cake, Banana Cake, and more cake recipes are available for you to practice your cake-cutting talents on:
How to Make a Layer Cake
- Article to be downloaded article to be downloaded Find out how to bake layer cakes without being daunted by the task of stacking and icing them yourself by learning a few basic baking skills.
- Make sure your cakes are flat and uniform in size.
- You should remove the extra from the top of the cakes if they are domed so that the layers are flat.
- Place cold cake layers on a baking sheet and cover with a thin layer of frosting or filling to seal the layers together.
- This will catch crumbs, allowing you to frost and decorate a cake that is absolutely smooth.
- Enjoy your layer cake when it has been sliced.
- 1 Prepare your cake pans by lining or greasing them. Bake a decision on the size of the cake you want to make and prepare the number of pans you’ll need. Typically, you’ll need two or three pans. Next, line the interior of the pans with parchment paper or spray the inside of each pan with baking spray to finish the job. When you grease or line the pan, you may be assured that the cakes will not crumble or rip when you remove them. Cake pans of 8 or 9 inches (20.3 or 22.9 cm) in diameter, for example, might be used.
- Given that you’ve baked multiple cakes, you have the option of stacking and frosting them to create thick layers, or slicing each cake in half horizontally to create even more thin layers.
- 2 Make the cake batter according to package directions.
- To make a handmade cake, start by selecting your preferred recipe and mixing the cake batter together.
- Make certain that the cake will yield the number of layers you want, or plan on doubling the recipe.
- To save time, blend two cake mixes that have been purchased according to the box directions.
- You may either build a layer cake with the same taste as the cake layers or make a layer cake with a different flavor for each layer.
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- 3 Make use of a digital scale to properly distribute the batter across the pans. After you’ve finished mixing your cake batter, place a cake pan that has been prepared on a digital scale. Place a portion of the batter in the pan and then place another pan on the scale. Continue to fill each of your cake pans as you weigh them to ensure that the batter is distributed equally. Using a uniform distribution of the batter helps guarantee that all of your cake layers are the same thickness.
- 4 Cake strips or towels can be used to wrap around the outsides of the cake pans.
- Cake strips should be secured to the outside of each full cake pan.
- To substitute for cake strips, shred an old dish towel into long strips and moisten them thoroughly before using them.
- Wrap the moist strips around the outside of each cake pan that has been filled.
- Cake strips or a towel will aid in the gradual baking of the cake from the edges towards the middle of the pan.
- This will prevent the cakes from rising to the top and producing domes in the middle.
- 5 Reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius) and extend the baking time. Reduce the temperature of the oven and bake the cakes for a few minutes longer if you want flat cakes that are easy to stack and frost after baking. These measures will help to keep the cakes from cooking too rapidly in the center and blowing up too much. For example, if the recipe asks for baking the cakes for 30 minutes at 350 degrees Fahrenheit (177 degrees Celsius), reduce the temperature of the oven to 325 degrees Fahrenheit (163 degrees Celsius) and bake them for 45 minutes.
- When you lower the temperature of the oven by 25 degrees, you should plan on increasing the baking time by half.
- 6 After testing the cakes, allow them to cool fully.
- If you believe the cakes are done baking, insert a cake tester or toothpick into the middle and pull it out of the cake.
- If the test comes out clean and dry, the cakes have finished baking.
- After that, you may take the cakes from the oven and allow them to cool entirely.
- If the cake tester comes out with batter on it, put the cakes back in the oven for a few minutes and check them again before continuing.
- 7 It is possible to chill the layers for up to 5 days.
- Once the cakes are completely cooked, take them from the oven and place them on a wire cooling rack to cool completely before serving.
- Cover the cakes with plastic wrap and place them in the refrigerator for at least 1 hour or up to 5 days once they have reached room temperature.
- The cakes will be simpler to slice and frost if they have been chilled.
- Never try to cut or trim heated cakes because they will tear more more easily than they already have.
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- 1 Remove the extra dome from the top of each cake.
- If your cakes baked more quickly in the middle and rose in the center, you’ll need to chop off the extra tops to ensure that each layer is evenly done.
- When you have a serrated knife in your hand, make sure the blade is horizontal.
- Gently saw across the top of the cake until it is perfectly flat.
- Repeat the process for each cake.
- Once you’ve removed the cake dome, you may either discard it or eat it as a snack.
- 2 Divide the cakes into layers using a serrated knife. If you like thin layers, cut each cake in half horizontally with a serrated knife or a cake leveler before assembling. Of addition, the number of tiers in your cake will be increased by two. In the case of two circular cakes, instead of having two thick layers of cake, you may slice them in half to form four thin slices of cake.
- Avoid cutting the cakes in half and instead plan on stacking them to create thicker layers instead.
- 3 Filling and icing of your choice should be mixed together. Pick out the frosting that you’d want to use in between the cake layers and on the top of the cake and set it aside. Use one flavor for the filling and a separate taste for the top and edges of the pie to create a range of flavors. You may save time by purchasing a few containers of ready-made icing
- for example, you might fill the cake with raspberry filling and then top the entire thing off with dark chocolate ganache. You may also use a custard or cream cheese filling to sandwich the cake before icing it with a lemon or strawberry frosting.
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- 1 Prepare a cardboard circular or turntable and place the first layer of cake on top of it. Set your cake pan on a turntable and cover it with a piece of cardboard cut to the same size as your pan. Place a dollop of frosting in the middle of the cardboard and then place the bottom layer of the chilled cake straight on top of it to finish it off. Place the cake top or cut-side down on a serving plate. If you don’t have a turntable, place the cardboard on your work area or on a cake plate to hold the cake layer in place.
- 2 Spread frosting or filling on top of the bottom layer of the cake. Place 1/2 cup to 1 cup (125 to 250 g) of frosting on top of the cake layer and spread evenly. Spread the frosting evenly across the top of the layer using an offset spatula, but avoid trying to frost the edges. When using a soft filling such as fruit curd or jam, pipe frosting around the edge of the cake layer if desired. If using a piping bag, pipe icing onto the cake layer if desired. After that, spread the filling on top. When the frosting is applied, it will keep the soft filling from leaking out.
- 3Add another layer of cake on top of the first. The sliced side should be facing down when utilizing a cake layer that has been cut into squares or rectangles. It is OK if part of the icing beneath the cake layer runs over the sides.
- 4 Spread a layer of frosting or filling on top of the cake layer. Add another 1/2 cup to 1 cup (125 to 250 g) of frosting or filling to the most recent cake layer and spread it out evenly to cover the whole cake layer. As you continue to stack the cake layers and distribute filling between them, you will have finished adding all of the cake layers to the cake tower. Leave the top layer of cake unfrosted for the time being because you’ll be topping the cake with a crumb coat later on in the process.
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- 1 Apply a thin layer of crumb coat to the top and sides of the cake and set aside.
- Place a generous dollop of frosting on the top of the layer cake once it has been built.
- Spread the frosting evenly around the top and sides of the cake with an offset spatula to ensure even coverage.
- There should be enough transparency in the crumb coat so that you can see through to the cake underneath it.
- The crumb coat will catch the crumbs in the thin layer of icing, preventing them from falling out.
- This allows you to quickly put icing on the cake without worrying about crumbs getting into it.
- 2 Refrigerate the cake for 30 minutes before icing the top and sides. Place the cake in the refrigerator to cool for a few hours or until the crumb coat is solid. Once you’ve removed it, spread the leftover icing over the top and edges of your cake. The thickness of this layer of frosting should be significantly more than that of the crumb coat. While you’re working, slowly rotate the cake turntable. When frosting the sides of the cake, this will make it much simpler.
- If the sides are really smooth, run a bench scraper across them to ensure that the frosting level is consistent.
- 3 Refrigerate the cake for at least 30 minutes before serving.
- Set aside until the frosting has hardened, then refrigerate until the frosting has hardened, about 30 minutes.
- Making it easy to pipe frosting or add additional decorations without the frosting slipping or melting will result in a more enjoyable experience for everyone.
- Because the cake will be chilled, there is no need to cover it.
- The icing will help to keep the cake from drying out as it bakes.
- 4 Finally, decorate the cake.
- Once the cake has been completely frosted, add icing decorations to the top and sides with a pastry bag.
- Sprinkle cocoa powder or candy sprinkles on top if you want to be fancy.
- Consider topping the cake with flaked coconut, small chocolate chips, or chopped nuts as an embellishment.
- Fresh flowers may be placed on the cake to give it a botanical appearance.
- Just before slicing and serving the cake, remove the flowers from the cake.
- 5 The cake should be transferred from the turntable to a cake stand.
- Make an indentation in the cardboard base of your layer cake using a cake lifter or broad spatula.
- Carefully pull it off the turntable in order to remove the entire cake from the machine.
- Place it on your cake stand and set it aside.
- After that, cut the cake into slices and enjoy it.
- To cut the cake into pieces, use a chef’s knife to cut it into pieces.
- 6 Keep the layer cake at room temperature for up to 3 or 4 days before cutting into slices.
- To get the nicest texture, cover the layer cake with an inverted dish or plastic wrap and allow it to sit at room temperature for several hours before serving.
- If you choose to chill it, put it in an airtight jar for up to 1 week before allowing it to come to room temperature before serving.
- If your frosting contains cream cheese or whipped cream, you should plan on refrigerating it rather than keeping it at room temperature for longer periods of time.
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- Using too little frosting may result in cake crumbs being stuck to your spatula while you are icing your cake.
- Scrape the offset spatula over the surface of a bowl to remove the icing that is loaded with crumbs.
- Then, using a big amount of smooth frosting, reload the spatula with the mixture.
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Things You’ll Need
- Bakeware for round cakes
- cake mix or recipe
- frosting
- digital scale
- cardboard platform
- wire cooling rack
- plastic wrap
- cake strips or old kitchen towels
- Dessert supplies: cake stand, offset spatula, serrated knife, cake leveler (optional), cake decorations, cake leveler (optional).
About This Article
- Summary of the Article XTo prepare a layer cake, begin by dividing the cake mixture evenly between two or three buttered cake pans.
- Reduce the oven temperature by 25 degrees and bake the cakes for 15 minutes longer than recommended to ensure that your layers stay flat.
- After the cakes have been cooked, place them in the refrigerator for an hour.
- As soon as you’re ready to frost the cake, drop a dollop of frosting in the center of a cake plate and then arrange the bottom layer on top of it.
- Decorate the first layer with frosting, then add a second layer on top of it and decorate the second layer with icing.
- Finally, ice the exterior of the cake and adorn the top of it!
- Continue reading for some helpful hints on how to decorate your layer cake!
- Did you find this overview to be helpful?
- Thank you to all writers for contributing to this page, which has been read 47,765 times so far.
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.
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- 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.
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- 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.
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- 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.
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- 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.
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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.
- Follow the instructions below to learn how to cut a circular cake into square pieces.
- Did you find this overview to be helpful?
- Thank you to all writers for contributing to this page, which has been read 59,019 times so far.