The Best Way to Cut A 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 in to pieces th at are about 1 1/2 inches. This le aves you with a round c ake th at is 6 inches, and th at you will just cut in to slices.
Cake Cutting Guide
- Lie the full slice down flat onto a chopping board. Again using the width of the knife as a guide, cut across the slice of cake into portions.
- Repeat this action across the full slice, cutting the same distance each time to get equal portions.
- Ready to Serve.
That is why it is said that a 12-inch round wedding cake can easily feed up to 56 guests, while a 12-inch round party cake is limited to 40. It comes down to portion sizes, too. For example, a 12-inch party round cake cut into pieces of 1 ½ inch can be easily served to 26 people. That is because they are very generous portions.
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).
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.
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.
What’s the best way to cut a cake without breaking it?
Several simple techniques will set you up for success: 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. ( Here’s how to keep your knives sharp.)
How long should a cake cool before cutting?
Even if you’re not, you can cover up the horizontal cuts with a layer of frosting or a crumb coat during the cake decorating process. Let your cake cool for about twenty minutes or so and then use a serrated knife to gently cut horizontal layers through it. Set each layer out separately to help them all cool faster.
How do you spread batter evenly?
Spread batter-dough back and forth from one side of the pan to the other so it is evenly distributed. Set the baking pan on a flat surface, such as a glass-topped stove or a kitchen counter. Slide the pan back and forth several times to allow the batter-dough to settle evenly.
How to level a round cake?
How to cut a cake in half without breaking it?
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What is the serving size of a round cake?
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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 a Cake Like a Pro
Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.
Here’s how to cut a round cake properly, with even slices and no messy crumbs.
You’ve accomplished your goal: you’ve cooked a beautiful multi-tiered cake and applied a silky, dreamy coating of icing to top it off.(Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.Slicing a cake without spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.Some expert recommendations for cutting a round cake precisely every time are provided below.Our decadent layer cake recipes can transform every gathering into a celebration.
How to Cut a Round Cake Neatly
Several easy approaches will put you in the best possible position for success: Make use of a serrated knife.Although it appears that a straight blade would be cleaner, a serrated blade is actually more effective in cutting through cake.It is recommended to use a thin blade, such as a tomato knife, although a serrated bread knife will also work.To cut, use a delicate sawing motion with your fingers.(See this page for instructions on how to maintain your blades sharp.) Refrigerate the cake for 10-15 minutes before serving.
Cake and frosting that have been allowed to cool are more durable and less prone to collapse, break, or crumble.Because you don’t want the cake to become too chilly before serving, a brief trip to the refrigerator is sufficient.Which of these typical cake blunders are you doing right now?
Every slice should be made with a hot, clean knife.Before making your first cut, properly clean and dry the knife by running it under hot water.After each slice, wipe the knife clean with a clean cloth, then run it under hot water and dry it well.It may take a bit longer, but a heated knife will cut through icing more neatly and efficiently.
A Trick for Cutting Even Slices
When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.Turn around 90 degrees and draw the midway line once more.You should now have an X in the center of the cake; each slice should come to a stop at this point.Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.
If you’re feeding 16, for example, split each quarter of the cake into four slices per person.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.
Hummingbird Cake
My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
Spiced Devil’s Food Cake
This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon
Pumpkin Pie Cake
The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire
Three-Layer Chocolate Ganache Cake
This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.
Southern Lane Cake
This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.
Blue-Ribbon Red Velvet Cake
The interior of this two-layer beauty is a vibrant shade of crimson.It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.Feel free to experiment with different colors of food coloring to fit the occasion.At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.This cake, I believe, will be a hit at your home as well as mine!
Anchorage, Alaska resident Cindi DeClue writes:
Contest-Winning Chocolate Potato Cake
This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana
Maple Walnut Cake
With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York
Cherry Cola Cake
When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina
Pumpkin Cake with Whipped Cinnamon Frosting
This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass
Butterscotch Cake
Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.
Cookies-and-Cream Cake
If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas
Coconut Chiffon Cake
The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.
Brooklyn Blackout Cake
This cake will be a hit with chocolate lovers everywhere.When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe.Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory.Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:
How To Cut A Round Cake Evenly
Cake Cutting Instructions Place the entire slice on a cutting board, flattening it out. Using the width of the knife as a guide, cut the piece of cake into sections across the breadth of the knife. Repeat this procedure over the whole slice, cutting the same distance between each cut to ensure that all pieces are equal. Prepared to be served.
How do you cut a round cake neatly?
How to Cut a Round Cake in a Straight Line. 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.
How do you cut a large round 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.
How do you cut an evenly slice?
5 Fundamental Guidelines for Slicing Slices Prepare the baking pan by lining it with baking paper. Allow your slice to rest overnight before cutting it. Selecting the Proper Knife. Cut the slice into long strips, and then smaller pieces as you work your way down. Clean Your Knife with a damp cloth.
How do you cut a 7 inch round cake?
Cake Cutting Instructions Place the entire slice on a cutting board, flattening it out. Using the width of the knife as a guide, cut the piece of cake into sections across the breadth of the knife. Repeat this procedure over the whole slice, cutting the same distance between each cut to ensure that all pieces are equal. Prepared to be served.
How long should a cake cool before cutting?
As soon as you remove the cake layers from the oven, set them aside on a wire rack to cool for approximately 10 minutes. Although the cake should have already peeled away from the sides, if it hasn’t, loosen the edges with a butter knife or a tiny spatula to make sure they are no longer stuck together.
Should you cut a cake when it’s hot or cold?
If possible, wait until the cakes have completely cooled before trimming them. For optimal results, refrigerate the layers before trimming them. When the cake has cooled and become more solid, it is less prone to break or torn when cutting.
Should you trim the sides of a cake?
As a general rule, cakes must be trimmed before they can be frosted. The brown borders of the cake should not be visible through the white icing. If you want to try to make your cake layers more consistent and even, the procedures listed below are rather straightforward. Step 1: Allow the cake to cool completely before carefully removing it from the baking pan.
How do you shape a cake without it falling apart?
Cake that has been frozen: Freezing cakes allows you to not only bake them ahead of time but also cut them into more complicated forms without the cake breaking and falling apart. The temperature at which your cake freezes is determined by the settings on your freezer. Depending on how frozen your cake is, it may be necessary to allow it to thaw slightly before carving it.
How do you level a cake without a serrated knife?
When it comes to leveling a cake, dental floss is the key to obtaining a clean and equal cut. When dividing a single cake layer into two equal half, this approach comes in handy particularly well (also called torting). For this activity, you should use dental floss that does not have any fragrance to it (unless you want a cool mint flavor to linger between your cake layers).
How do you cut a cake using a cutting board?
You only need to lean the chopping board at a 90-degree angle against the side of the cake and slice lengthways, parallel to the board, to obtain a thin rectangular piece of cake. As the slice comes into contact with the board, gently lower the board back. After that, cut the chunk into smaller pieces. Easy.
How do you cut a vanilla slice without squashing it?
To remove the cake, carefully pull the overhanging baking paper and set it on a cutting board, ready to be cut into squares or slices. Remove the paper from the cake and sprinkle with icing sugar. Make 10 even-sized slices with a thin, sharp knife and cut through only the top layer of dough in order to properly slice this without squashing the custard from the inside.
How do you cut a Wilton cake?
With a thin serrated knife, slice the dome away from the base in a slow sawing motion. To keep the height of your cake as high as possible, try to take off as little as feasible. Make certain that the knife remains level. Make a little indentation in the dome with the serrated knife, then slide a Cake Circle beneath to lift and remove the dome.
How do you cut a round Christmas cake?
The dome should be removed with a thin serrated knife, slowly cutting away at it. If you want to keep the height of your cake as high as possible, try to chop off as little as feasible. Remember to maintain a level cutting surface. Lift the dome slightly with the serrated knife, and then slide a Cake Circle underneath it to remove the dome completely off the cake.
What kind of knife do you use to cut cake?
A chef’s knife can be used, but a slicing knife is preferable because it has a thinner blade and can be used more carefully to cut into your cake.We want to create as clean a cut as possible, and in this case it means decreasing the amount of crumbs on the cutting board.In this situation, a hefty chef’s knife with a thick blade or a serrated knife will be most effective in removing crumbs.
Why are my cake layers sliding?
What is causing my cake layers to slide? As a cake decorator, there is nothing more stressful than having your cake layers slip all over the place when you are attempting to frost your cake. The reason for this is because your cake layers are not cooled, your buttercream is too thin, or if you’re filling your cake with a mushy filling such as jam or apricot jam.
How many slices do you get from a 6 inch cake?
Please note that a 6 inch Round Cake will provide 10 Wedding Size Slices and 8 Party Size Slices, if you are perplexed by the visual.
How many does an 8 inch round cake serve?
8-inch cakes may be served to 14 people if they are sliced into slices that are approximately 2 14 inches wide across the back. The spoon portion of a tablespoon measures around 2 14 inches in length. 8-inch cakes can also be cut in the manner of an occasion. It is possible to serve up to 24 people by cutting an 8 inch cake event style.
Should I remove cake from pan immediately?
Keep the cake in its pan and allow it to cool on a cooling rack for the amount of time specified in the recipe – typically 15-20 minutes – before attempting to remove it from the pan. If possible, avoid allowing it to cool fully before removing it. In order to avoid sticking, it is advisable to remove most cakes from their pans while still warm. Otherwise, they will harden.
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 triangle slices, and even long, thin strips, in addition to the traditional method of slicing round cakes into triangle-like slices (see illustration).One approach, which was developed by a scientist, ensures that every slice of cake remains fresh and moist to the touch.
1 First, choose a knife that is large enough to cut through the entire round cake.The length of your knife should be at least as long as the circumference of your round cake, for instance.If you are unable to locate a knife that is as long as the circumference of your cake, use one that is as long as feasible instead.Alternatively, if your knife isn’t long enough to go around the whole circumference of your cake, you’ll have to glide the knife over the top of your cake in order to form a clean line in the frosting.
2 Before cutting your cake, soak your knife in warm water for a few minutes.Fill a large glass half-full with warm running tap water.To use your knife, place it within the glass of water and lean it up against the rim of the glass.Wait until you’re ready to cut the cake before removing the knife from the water.As soon as you’re ready to cut the cake, carefully remove the knife from the glass and wipe away any remaining water with a tea towel.
You’ll want to make sure that your glass is tall enough to accommodate the knife you’ll be using for this project.
- Promotional material
- 3 Make a slash across the centre of the cake with your knife using your knife. Holding your knife above the cake with both hands is a good technique. Hold the handle of the knife with your dominant hand and the tip of the knife with the fingertips of your non-dominant hand. Knife the entire cake, cutting through the center of the cake with your knife. To score a straight line across the cake, rock the knife from tip to handle in a circular motion from the tip to the handle. Simply press your finger into the frosting to score a line, but only until you reach the first layer of cake! Make sure you don’t cut into the cake itself.
4 Make a second line that is at a 70-degree angle to the first line you just scored.Begin the second line in the middle of the first line, and so on.Slice at a 70-degree angle to the first line with your knife, resulting in a slice that is around one-third of the half of the cake or one-sixth of the entire cake, depending on your preference.The first two lines of code have now split the cake into three equal halves.
- The smaller triangle was divided in half by a third line drawn across its center. One half of your cake will appear to be made up of two triangles, one of which will be bigger than the other. From the centre of the smaller triangle, the third score line should split it exactly in half, according to the rules. The four parts of the cake have now been cut out using the first three lines. The size of all four final portions will be determined by the two tiniest pieces.
6 Divide the bigger triangle into three halves by scoring two more lines.The following two score lines will be used to divide the bigger triangular piece into three portions that are all the same size.From a technical standpoint, each of the five triangular pieces that are formed should have an about 36-degree angle on the diagonal.The whole procedure is dependent on guessing the size of the slices, but the goal is to make all of the portions of the pie the same size as one another.
- 7 With your knife, stretch the four half-lines across the top of the cake. One-half of the cake has now been divided into five pieces with a knife. Only one of the lines that has been scored so far spans the complete circumference of the cake. Four of the lines that have been scored so far are only 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) wide, this slice of cake will extend around the entire diameter 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 59,688 times so far.
How to cut a round cake evenly
Published on the 13th of June, 2012.My kid celebrated his first birthday in Pretend City, where he received this wonderful spherical cake.Our purchase was included in their birthday package, and let me tell you, this cake was enormous.It was intended to accommodate 40 people, but in all honesty, it could have easily fed at least 60.One of the most enjoyable aspects of hosting a party at Pretend City is that the party host will take care of everything, even cutting and serving the cake to your guests.
It took me by surprise when the ladies went to cut the cake and stuck their knives towards the middle of the cake.I had faith in their abilities, so I wasn’t concerned.Instead of cutting the cake all the way down to the edge from the centre, they sliced it in a circular pattern all the way around.
They proceeded to cut until the cake appeared to be a cake within a cake, which was rather impressive.From there, they simply sliced the cake from the rim of the ″inner″ cake outward, cutting the cake into pieces that were the appropriate size for the occasion.As it turns out, cutting a round cake in this manner makes it much easier to serve the cake!It was served in pieces that were all the same size and did not shatter when it was cut.Because it was essentially a smaller cake, we were able to easily transport the leftover cake (which for us was the interior of the cake) to our respective homes.
We put it in the fridge as soon as we came home and consumed it the next day.HOSTING A BIRTHDAY PARTY IN A PRETEND CITY IS ANOTHER RELATED POST It was a pleasure to learn how to cut a circular cake.It was an unexpected tip during our celebration, but it was really valuable, and I’m sure I’ll be referring to it again and again in the future.p.s.
The cake was very delicious.It was juicy, the filling was delicious, and it was quite attractive to look at!It featured a fantastic design that included Pretend City as well as a personalized birthday cake topper.I really liked the icing since it wasn’t too sugary.
- The original version of this article was published on June 13, 2012.
- Pattie Cordova’s blog was last updated on June 7, 2015.
- Pattie Cordova is a model and actress.
- Pattie Cordova is the founder of Cordova Media Group, LLC, a boutique social media consulting service that helps businesses build and implement social media strategy.
She is the owner and operator of LivingMiVidaLoca.com.Working out, spending time with her family (which includes two chiclets and a Hubster), and traveling are some of her favorite pastimes in her spare time (what little there is, LOL).
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How to cut a round party cake
It’s simpler to cut a square cake than it is to carve a circular cake, so I’ll go with that. When we inquire as to what shape cake our customer would want, we frequently receive this response. It is always a mystery to us as to how you people regularly cut a circular cake. To let you in on a little secret, our round cakes are baked from the exact same sponge as our square cakes.
Ok Let’s explain
When you order a slice of cake in a coffee shop, you will be served a wedge of cake, which is shaped like a triangular, pizza slice, or a ‘Trivial Pursuit’ piece, to be precise. Consequently, the prospect of attempting to cut a giant circular cake into 20 wedge-shaped parts is terrifying.
Party Cakes Are Different
We are not in the dessert cake business; instead, we sell party cakes, which are presented in a different manner. Party cakes, no matter what form or size they are, are sliced into cube-shaped pieces. The process of cutting a round cake is identical to the process of cutting a square cake. We’ve put up a guide to show you just how simple it can be. We’ve even put up a video to show!
Cake Cutting Guide
Step 1.
Remove any and all unneeded decorations from your cake, including ribbons, toppers, and dowels if you are making a tiered cake. Remove any and all unnecessary decorations from your cake. When cutting, we recommend using a serrated knife. Make sure you have a tray ready to serve on hand before you begin.
Step 2.
Make a straight cut across the cake from one side to the other, starting at the curved edge of the cake. In order to decide how broad to make the cut, we measure the width of the knife. Lie the knife flat on the top of the cake, with the blunt edge of the knife resting on the edge of the cake, and slice through the cake. When you turn the knife upright, you will be able to see where to cut.
Step 3.
The number of full slices you make will be determined by the size of the cake you are working with. Working with a complete slice at a time is our method of choice. For the sake of this illustration, a bigger piece of cake from the centre of the cake is used.
Step 4.
Place the entire slice on a cutting board, flattening it out. Using the width of the knife as a guide, cut the cake slice into parts across the breadth of the knife.
Step 5.
Repeat this procedure over the whole slice, cutting the same distance between each cut to ensure that all pieces are equal. Repeat this procedure for each complete cake slice, until the entire cake has been portioned.
Ready to Serve
The rest is a piece of cake from then on out! (Sorry, no pun meant!) The size of the pieces is entirely up to you; however, we recommend that each piece be around 2 1 inch in diameter for 2 layer cakes and 11 inch square for 3 layer cakes.
So there you go, 5 steps, easy peasy. If you want a square cake, go for it, but please don’t tell us it’s because it is easier to cut!
Here’s our video to show you how quick and easy it is to cut a round cake…
How to Spread Cookie Dough: Best Baking Tips
Before you go.
Get 6 Easy Cookie Recipes from The Cookie Elf
Each recipe calls for no more than six ingredients and may be completed in 10 minutes or less per recipe.You’ve reread the cookie recipe directions thousands of times.They go something like this: ″In a baking pan, spread cookie dough out to a thin layer.″ Alternatively, you may say: ″Divide the cookie dough in half.Half of the mixture should be placed in the prepared pan.″Reserve the remainder for the last layer.″ With cookie dough, whether as a basis or on top, it is important to spread it out in a uniform layer.
A few pointers can save you time and frustration!
1. Spread Cookie Dough in Bottom of the Pan
Do you like to spread or press? That is dependent on the consistency of the cookie dough. Spreading a batter-like dough (such as that found in many brownie recipes) is straightforward because the dough is essentially poured into the pan. Thicker dough, on the other hand, must be squeezed and might be more difficult to stack evenly.
Tips for Spreading Batter-Like Dough into Pan Bottom
- Pour the batter-like dough into the pan, scraping the sides of the mixing bowl to ensure that it is evenly distributed
- To spread the dough, use a kitchen knife or a spatula to do so. An angled spatula is one of my favorite baking utensils to use in the kitchen. The angle allows the surface of the spatula to rest level on the dough surface, resulting in a more even spread. In order to ensure that the batter-dough is equally spread, move it back and forth from one edge of the pan to the other
- Make sure the baking pan is placed on a level surface, such as the top of a glass-topped stove or the counter of a kitchen. Slide the pan back and forth several times to ensure that the batter-dough settles evenly across the pan.
- Preferably, let the batter-dough to rest in the baking pan for a minute or two before putting it in the oven.
Tips for Pressing Thick Dough into Pan Bottom
- You may wet your fingers with water or spray your fingertips with veggie spray to prevent cookie dough from sticking to your hands.
- Using a spoon, drop dollops of dough into the bottom of the baking pan. To press the cookie dough into the bottom of the pan, use your fingertips or the heel of your hand to push it in. Make certain to push the dough into the corners.
- Use an angled spatula to push out lumps and level the cookie layer that has been squeezed
- Lay a piece of waxed paper across the dough after it has been pressed to provide the most equal surface. To push down and smooth the top layer, use a loaf pan or a square package of butter to do so. Remove the waxed paper off the surface.
2. Spread Cookie Dough Over a Filling
- With the ability to push against a baking sheet’s lower surface and spread dough, spreading dough into a baking sheet is not difficult. However, many cookie recipes (such as Chocolate Chip-Peanut Butter Squares or Can’t Leave Alone Bars) ask for you to spread prepared cookie dough over a filling, which is a very different story altogether. Try not to make a gloppy mess of the dough as you’re trying to spread it out. It is also preferable if the filling does not seep out and ooze up onto the tops of the cookies while they bake. What can you do to ensure that the topping leaves a clean, tidy surface after being applied? Try some of these baking suggestions: If the dough is extremely sticky, flour your fingers. or wet them with water.
- The dough should be crumbled into as many small bits as possible if the cookie dough is stiff or dry in texture
- the pieces should be sprinkled over the cookie filling surface if the cookie dough is soft or moist in texture.
- If the cookie dough has a thick texture, pinch off a teaspoon or two at a time until the desired consistency is achieved. Using a rolling pin, flatten each chunk of dough and place it individually on the cookie filling surface, so that they are closely touching one another.
You can find more Baking Cookies How-Tos by following us on Pinterest.More Cookie Making is a fun activity.How-Tos Instructions on how to measure dry ingredients.How to make butter and sugar cream together.How to cut bar cookies and brownies with precision and consistency.
Learn how to read and follow a cookie recipe step by step.How to melt chocolate in a microwave.How to Make Christmas Cookie Icing (with Pictures) (AKA Royal Icing).
How to make drop cookies by scooping cookie dough.How to store cookies in the freezer for later use.Chocolate Chip Cookie FAQs: baking instructions for the world’s most popular cookie.Making cookies is simple if you follow these instructions.You have returned from How To Spread Cookie Dough to The Cookie Elf’s main page.
Find a Cookie Recipe or a Cookie Baking Tip that suits your needs.The Cookie Elf is COMPLETELY FREE!6 Simple Cookie Recipes for Kids and Families to Make Get your free copy by clicking here or by filling out the form below.
You’ve Been Cutting Cake Wrong All Along
If you asked 100 people to cut a cake, 99 of them would most likely slice the cake into even triangles*, according to a study.Although it’s a frequent practice, math has shown that it’s not necessarily the most effective method of accomplishing a task in most cases (particularly if you plan on having leftovers).But what about the other side of the coin: the birthday celebration where your child’s whole fourth grade class attended despite the fact that half of them had not RSVP’d?Or when your second, third, and first-twice-removed relatives show up uninvited at a picnic and ruin everything?In the worst-case scenario, you bake your world-renowned chocolate-chip fudge cake — the cake you’ve been wanting to devour all day — only to have those pesky buddies say, ″Oh, a smaller slice than that!″ and devour the entire thing in two bites?
In each of the three circumstances, there is a straightforward solution: the cake-cutting procedure described here.Katherine Sabbath, an Australian baker best known for her neon drip cakes and for being a pioneer in the unicorn movement back in 2015, shared an Instagram video of a friend slicing into one of her creations with the hashtag #cutiepie.This was the first time in history that the cake itself did not hold as much fascination as the way it was sliced and served to the audience.
Sabbath’s companion cuts horizontal slices across the cake, then flips the one-inch-thick piece of cake onto a cutting board to finish cutting it.She then slices the cake into one-inch pieces, resulting in columns of delicious cake.Using this method, a cake that would ordinarily serve 6 to 8 people (when split into triangles) may feed up to 30 people.It’s true that they’re getting smaller bits, but you can always ask for another helping.Alternatively, thirds.
With almost 1.3 million views in less than a week, this approach, which may appear strange to some, is one that professional bakers and caterers frequently employ a