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 properly?
To continue to cut slices, you make more cuts in the middle of the cake, but this time perpendicular to your original slice. Keep alternating cuts and pushing them together to preserve the cake’s moisture.
What is the best way to serve a round cake?
This method works for round cakes that are 8 in. and larger. If your cake is 6 in. or smaller in diameter, simply slice into wedges and serve. Starting about 2 inches from the outer edge of your cake, cut a round circle.
Can you cut circles in a wedge cake?
Some occasions call for uniform slices, and the tidy look of the classic wedge on a plate. This method does rely on your ability to cut circles within circles, which is no easy task, though you can use a guide, even a smaller cake pan to trace around.
What is the best way to cut a round cake?
According to Wilton, the best way to cut a round cake is to first cut a round circle about 2 inches in from the outer edge of the cake. Then you cut that outer circle into pieces that are about 1 1/2 inches. This leaves you with a round cake that is 6 inches, and that you will just cut into slices.
How do you cut a cake without it crumbling?
A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut. (Here’s how to keep your knives sharp.) Cooling the cake and frosting makes both sturdier and less likely to squish, tear or crumble.
How do you cut a round cake into 8 pieces?
- Make a straight cut through the center, cutting the pie in half.
- Stack the two halves, one on top of the other and then cut them into 4 equal pieces with cut #2.
- Stack these 4 pieces of pie on top of each other and make your third cut, cutting them all in half for 8 equal, but messy, pieces of pie with 3 cuts.
Should I cut a cake when 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.
Why are the edges of my cake crispy?
The sides of my cake are crunchy or burnt.
One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking.
How do you cut a round cake into 16 pieces?
To get 16 even slices from a 10-inch cake, take one quarter of the cake and, using the knife, cut it in half; cut each half again in half and repeat with the remaining cake quarters.
What is a cake slicer?
A cake slicer is designed to cut up pieces of cake into perfect little slices. The best cake slicers can help make your cake look presentable and is a great tool for bakers as they can help make your cake presentation impeccable.
How to cut a 8 inch round cake?
How to make easy one piece 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!
We’ve Been Cutting Round Cakes The Wrong Way This Whole Time
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- Have you ever seen a circular birthday cake sliced into anything other than wedges when it comes to slicing it into pieces for serving?
- Most likely not.
- It turns out that there is a far superior approach to cut round cakes that, while not often used, is mathematically sound and makes mathematical sense.
- This approach has really been around since 1906, but it has only just been brought to public attention courtesy to Alex Bellos of the YouTube channel Numberphile, who discovered the method in an old Nature magazine and shared it with the community.
- Fortunately, his video went viral, and now we can all enjoy our cake in the most time-efficient manner.
- The problem with cutting cakes into wedges is that it exposes a portion of the cake to air, which can cause it to dry out.
- No one wants a slice of dry, chalky cake, therefore cutting cakes into wedges should be avoided.
- What is the solution?
Using a cake cutter, cut the cake so that the remaining halves of the cake fit together.Cut a rectangular-shaped slice from the center of a circular cake lengthwise through the middle, as described by Bellos.This is the ″prime steak″ component of the cake, and it is delicious.Pushing the remaining semi-circles of the cake together ensures that no portion of the cake is exposed and becomes dried out during the baking process.Making more cuts in the centre of the cake, but this time perpendicular to your previous slice, will allow you to continue cutting slices.
In order to keep the cake’s moisture from evaporating, alternate cutting and pressing the slices together.Even while it appears to be a little more involved than your standard wedge cut, your guests will be delighted when they bite into a luscious slice of cake – even two days after you baked it.You can see for yourself by watching Bellos’ video, which is embedded below.
With a little practice, you’ll quickly grow accustomed to this new cake-slicing technique.Those interested in learning more about Bellos’ use of mathematics to improve the efficiency of common tasks might check out his best-selling book ″Here’s Looking at Euclid.″
You’ve Been Cutting Cake All Wrong This Whole Time
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- 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.
- Now, it isn’t necessarily your fault that you have been making this mistake for so long.
- 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.
- You’ve probably not dealt with cake-cutting issues enough to have realized you needed a better way in the first place.
- As the saying goes, practice makes perfect.
Marc Romanelli is a Getty Images contributor.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.
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.
- 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.
- The higher the temperature of the cake, the less structural integrity it retains.
- ″The cake should be served at room temperature, not warm,″ Wilk advises.
- 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
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- 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 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 a 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.
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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 59,184 times so far.
How to Cut a Cake Like a Pro
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Here’s how to cut a round cake properly, with even slices and no messy crumbs.
- You’ve accomplished your goal: you’ve cooked a beautiful multi-tiered cake and applied a silky, dreamy coating of icing to top it off.
- (Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.
- Slicing a cake without spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.
- Some expert recommendations for cutting a round cake precisely every time are provided below.
- Our decadent layer cake recipes can transform every gathering into a celebration.
How to Cut a Round Cake Neatly
- Several easy approaches will put you in the best possible position for success: Make use of a serrated knife.
- Although it appears that a straight blade would be cleaner, a serrated blade is actually more effective in cutting through cake.
- It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work.
- To cut, use a delicate sawing motion with your fingers.
- (See this page for instructions on how to maintain your blades sharp.) Refrigerate the cake for 10-15 minutes before serving.
- Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.
- Because you don’t want the cake to become too chilly before serving, a brief trip to the refrigerator is sufficient.
- Which of these typical cake blunders are you doing right now?
- Every slice should be made with a hot, clean knife.
- Before making your first cut, properly clean and dry the knife by running it under hot water.
After each slice, wipe the knife clean with a clean cloth, then run it under hot water and dry it well.It may take a bit longer, but a heated knife will cut through icing more neatly and efficiently.
A Trick for Cutting Even Slices
- When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!
- Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.
- Turn around 90 degrees and draw the midway line once more.
- You should now have an X in the center of the cake; each slice should come to a stop at this point.
- Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.
- If you’re feeding 16, for example, split each quarter of the cake into four slices per person.
- Slices should be around 1′′ to 1.5′′ broad in general.
- Recently, Taste of Home announced the debut of its own bakeware collection.
- Make a cake in one of our 9-inch round cake pans.
How to Remove The First Piece
- Even if your slice is in perfect condition, it might be difficult to remove the initial slice from the serving plate.
- It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you.
- Run your knife along both sides of the slice quickly to ensure that it has been sliced fully through the slice.
- Afterwards, slide a spatula underneath the slice and push it on the plate.
- Smoothly raise your body.
- The use of an offset spatula, which has an angled handle, makes it simpler to reach completely beneath the slice of cake.
- If you don’t get it the first time, don’t be too stressed about it.
- The good news is that even if your cake is sliced unevenly or the icing is smeared, it is still cake, and cake is always a positive thing in my opinion.
- Keep a can of whipped cream on hand in case you need to cover up a minor fault quickly.
- Test out these show-stopping layer cakes from Taste of Home magazine!
Sandy’s Chocolate Cake
Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.
Majestic Pecan Cake
This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.
Malted Chocolate & Stout Layer Cake
Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.
Best Red Velvet Cake
When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina
Chocolate Spice Cake with Caramel Icing
I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.
Chocolate Hazelnut Torte
The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home
Black Walnut Layer Cake
The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio
Moist Chocolate Cake
- Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
- I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
- The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.
- This is a keeper of a recipe!
- —Patricia Kreitz from Richland, Pennsylvania.
Butter Pecan Layer Cake
This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.
Strawberry Mascarpone Cake
Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.
Marvelous Marble Cake
The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:
Chocolate Bavarian Torte
Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin
Pink Lemonade Stand Cake
If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin
Carrot Cake with Pecan Frosting
My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana
Chocolate Cake with Chocolate Frosting
I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message
Lemon Ricotta Cake
This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.
Coconut Italian Cream Cake
Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.
Frosted Chocolate Cake
This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.
Pineapple Carrot Cake
This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say
Cranberry Layer Cake
This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.
Mama’s Spice Cake
This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.
Come-Home-to-Mama Chocolate Cake
You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen
Lemon Layer Cake
An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Spiced Devil’s Food Cake
This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon
Pumpkin Pie Cake
The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire
Three-Layer Chocolate Ganache Cake
This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
Blue-Ribbon Red Velvet Cake
- The interior of this two-layer beauty is a vibrant shade of crimson.
- It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
- Feel free to experiment with different colors of food coloring to fit the occasion.
- At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
- This cake, I believe, will be a hit at your home as well as mine!
- Anchorage, Alaska resident Cindi DeClue writes:
Contest-Winning Chocolate Potato Cake
This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana
Maple Walnut Cake
With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Pumpkin Cake with Whipped Cinnamon Frosting
This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass
Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.
If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.
Brooklyn Blackout Cake
- This cake will be a hit with chocolate lovers everywhere.
- When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.
- Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.
- Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:
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 into even layers
- On August 4, 2015, Annalise posted a blog entry (updated April 3, 2020) If you’re hoping to give your layer cake a little additional oomph, adding more cake layers is a terrific method to accomplish your goal.
- When you cut into a taller cake, you’ll hear more oohs and aahs from your friends and family as they watch you slice into it.
- While it is possible to bake each layer separately, you may not have enough cake pans or oven space, in which case cutting cake layers in half horizontally is the best option.
- It is possible to divide cake layers in half using a variety of methods.
- You may use a specialized tool, cut them in half using toothpicks, or even use dental floss to divide the layers.
- This strategy, on the other hand, is my personal favorite.
- It is simple, accurate, and does not need the use of expensive equipment.
What you’ll need
- You’ll need a tiny paring knife as well as a big serrated knife for this project.
- The layers you intend to cut should be cooled before cutting, since a chilled cake is considerably more stable than a cake that has been left at room temperature.
- I prefer to make my cake layers the day before and keep them refrigerated until needed.
- I also use this approach to bake cakes with flat tops, but if your cake layers have domed tops, you’ll need to cut them out with a serrated knife first before slicing the layers in two as described above.
- Finally, I like to divide cake layers that are 2 inches or more in thickness rather than cutting them in half (tall).
- Cake layers that are thinner might be more challenging to deal with.
- Let’s get this party started now that you’re ready!
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.
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.
- 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.
baking simplified 4 Baking Tips the Pros Know
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How to make cake: top 10 problems fixed
After making a chocolate cake that looked lovely when it came out of the oven but ended up in a sad and soggy heap when it was removed from the tin, I decided to look into ways to avoid future blemishes on my baking reputation. If you’ve experienced a comparable level of disappointment, continue reading.
- My cake has split in the centre and has a peak in the middle.
- This occurs when there is an excessive amount of raising agent in the recipe, when the cake pan is too tiny, or when the oven temperature is too high.
- The center of my cake is a little mushy.
- Cooking the cake for an insufficient amount of time is a problem.
- Prior to removing the cake from the oven, a skewer should come out clean, and the cake should feel the same in the centre as it does around the edges when you press it with your finger.
- Even though my cake is overdone and thin, it has a nice texture.
- The cake tin is overly large, which results in this situation.
4.My cake is flat on the top and has a lot of air bubbles in it.This might be due to the fact that a) the cake was not placed in the oven as soon as the mixture was completed, or b) the oven was not sufficiently hot when the cake was placed in it.5.The centre of my cake has sunk into the middle of the table.
For the most part, there are three causes for this: a) the oven door was opened before the cake had time to set; b) the cake was not placed in the oven immediately after the mixture was finished; and c) the cake contains an excessive amount of raising agent.6.The sides of my cake are hard or browned on the edges.
There is one difficulty, and there are several plausible explanations for it: Too much fat has been used to oil the cake tin, or the cake tin is not adequately lined, or the oven is too hot, or the cake has been in the oven for an excessive amount of time, or the cake includes a fat that is not suited for baking.7.I’m having trouble getting my cake out of the tin.
Make certain that your baking pan is completely lined.You can’t go wrong with baking parchment on the bottom and sides of your baking pan.To keep the paper in place, spread a little amount of butter on the interior of the baking pan.
8.My cake is fairly thick in texture.There are several reasons for this, including: a) not enough air has been beaten into the cake mixture; b) the eggs were added too fast and curdled; or c) there is not enough raising agent.9.My cake has poured over the sides of the tin and onto the counter.Inadequate capacity of the cake pan It’s usually preferable to follow the recipe’s instructions and use the pan size specified.
- Instead, fill the tin no more than three-quarters of the way and modify the cooking time to account for this difference.
- My cake has a browned top but is still undercooked in the inside, according to the recipe.
- When the cake tin is too tiny, this is what occurs.
- Experiment with our collection of traditional cake recipes to see what you like most.
- Please let us know if you have any suggestions for preventing or concealing errors.
And if you’ve lately experienced a calamity, please feel free to share your story with the group.
11 Best Cake Slicers Of 2021
- A cake slicer is a tool that is used to chop up large chunks of cake into little, perfectly formed slices.
- The greatest cake slicers can assist you in making your cake seem presentable, and they are an excellent tool for bakers since they can assist you in making your cake presentation flawless.
- Cake slicers are available in a range of designs and sizes to help you cut cake slices correctly and reach the precise cake level you need.
- The use of a professional cake slicer can produce superior results when compared to traditional methods such as using a bread knife.
- So, if you’re looking to add this necessary item to your kitchen, you’ve come to the correct spot.
- We’ve compiled a list of some of the best cake slicers on the market that you can choose from based on your needs.
11 Best Cake Slicers
1. Mercer Culinary Millennia 18-Inch Wavy Edge Cake Slicer
- This is one of the greatest cake knives available, and it is crafted from high-quality steel. The 18-inch wavy edge slicer is equipped with a slip-resistant handle made of Santoprene and polypropylene, which provides more comfort and longer durability than standard handles. It even comes with a finger protection to keep your fingers safe while playing. A 15-degree blade angle is achieved via the use of one-piece Japanese steel
- an ergonomic handle gives a secure grip
- and the product is NSF-certified.
- Smooth cutting is made possible by the razor-sharp edge.
- There is a limited lifetime guarantee on this product.
2. ORBLUE Pie Server, Essential Kitchen Tool
- Orblue’s versatile pie server also doubles as a cake slicing and pizza cutter, which is a terrific combination. As a result of its serrated edges on both sides, this 9.9in kitchen flatware is a flexible culinary utensil that can be used by both right and left-handed chefs. High-quality stainless steel is used in the construction of this tool, which guarantees a firm grip.
- Designed to cut easily through delicate forms, even when cutting through metal
3. Mrs. Anderson’s Baking 43688 Adjustable 2-Wire Layer Cake Cutter
- Making stunning cakes at home is a piece of cake when you have this wire cake cutter on hand. With the help of this cake cutter and leveler, you may make stacked cakes. It is meant to create immaculate presentations and exquisite cake embellishments with its adjustable cutter.. Features: Made from corrosion-resistant stainless steel and wire
- A total of two adjustable wires for slicing or leveling are included in the 13X6.5in size.
- Designed to slice layers in a consistent manner
4. Zenker Stainless Steel Layer Cake Slicing Kit
- Zenker’s cake knife set includes an adjustable