How To Cut A Layer Cake? - Coffee House and Pastries

Place the first cake layer on a cardboard cake round or turntable.

How do you cut cake layers horizontally?

To cut your cake layers horizontally, you can use a long, flat, serrated knife—such as a bread knife—and follow the directions here. You can also use a gadget called a “cake leveler” (Wilton makes a really nifty one you can purchase here ). But wouldn’t you know it? We have a new way! The dental floss way? That’s right. Dental floss.

How to slice a cake like a pro?

Get your two flat bars and arrange them on either side of the cake. Use coins as spacers and adjust to the right height such that the knife rests at height you want each layer to be. As you cut each layer, remove the bottom and slice again until you cannot slice any more layers from the cake.

How do you use a layer cake precut package?

Wondering how you can use that layer cake precut package you just bought? There are lots of different ways to cut it up for use in quilts and sewing projects. 1. Four 5″ squares The finished size of the squares will be 4-1/2″ when sewed into a quilt.

How many pieces does it take to cut a cake?

There are two ways to cut a layer cake into slices. The first way will give you 38 pieces and the second way to cut a layer cake will give you 32 pieces.

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 cake in half without breaking it?

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

What kind of knife do you use to cut cake?

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

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 to make sheet cake from a layer cake recipe?

1 cup unsalted butter

1/2 cup shortening*

6 cups ( 690g) powdered sugar

1/8 tsp salt

2 tsp vanilla extract

1 tbsp corn syrup (or honey)

4 – 6 tbsp water or milk

Pink,Peach and Ivory gel icing color

Sprinkles

Here’s how to cut cake layers like a boss.with no knives or expensive gadgets required!

The foundation of the ideal layer cake is made up of flat, uniform layers.
We’ve got a brilliant suggestion for you right now that will help you accomplish that right out of the oven.
Although your layers may appear uneven at times, even with the greatest of intentions, there are instances when you will have no option but to even them out completely.
Other times, a recipe asks for you to trim your current layers into thinner layers in order to get the desired result.
For example, the four layers of this chocolate pecan torte are made up of two cooked layers in the beginning.
In this case, the question is: how do you cut cake layers horizontally?

The classic way to cut cake layers

Cut your cake layers horizontally with a long flat serrated knife (such as a bread knife) and follow the instructions provided here for cutting your cake layers horizontally. You can also make use of a device known as a ″cake leveler″ (Wilton makes a really nifty one you can purchase here). As if it weren’t obvious enough already? We’ve come up with a fresh approach!

The dental floss way

Is it the dental floss method? Yes, you are correct. Floss for the teeth. The following is a step-by-step guide on how to cut cake layers using dental floss: Preparing your cake in the same manner you would if you were going to use a knife or other cake leveling equipment is the first step.
When cutting your dental floss, make sure you cut a length that is long enough to go around the circumference of the cake, plus a few inches on either side. As an additional guideline for where you’ll be cutting the cake, you might place four to six toothpicks into one side of it as well.
Wrap the floss around the far edge of the cake, crossing the ends in front of you, while holding one end of the floss in each hand, as seen.
Continue to pull the two ends of the floss together until you’ve cut through the entire cake

A note about which dental floss to use

Dental floss that has been waxed cuts cake more smoothly than floss that has not been waxed. In order to prevent interfering with the flavor of your cake, you will want to avoid using flavored dental floss, such as mint, in it. You’re now prepared to take on these delicious layer cake recipes that we know you’ll enjoy making! Home Cooking at Its Finest

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:

Use this trick to cut perfectly even cake layers

It is nearly hard to cut single cake layers freehand, let alone many layers of cake.
When you follow this basic approach, you will be able to slice even cake layers every time.
Even though you may have seen those special layer cake cutters, they are a complete waste of money and will just add to the clutter in your kitchen.
Only a few rods, a few spacers, and a serrated knife are required for this project.
The majority of the time, you may discover these items in your own home or garden.

Equipment

You’ll also need some spacers to lift the bars to the proper height for your workout. This may be accomplished using washers or coins.

Technique

First, trim the cake’s edges with a sharp knife.
One method is to chop the vegetables in small parts and wipe the knife between each area for an exceptionally clean cut.
Take your two flat bars and place them on either side of the cake, one on top of the other.
Coins may be used as spacers, and they can be adjusted to the appropriate height so that the knife sits at the height you choose for each layer.
As you cut through each layer, remove the bottom and slice again until you are unable to cut any more layers from the cake any more.
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How to Cut a Cake Layer in Half

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

Steps Download Article

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

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

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

Video

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

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

Things You’ll Need

Toothpicks
Unflavored dental floss

About This Article

Summary of the ArticleXTo cut a cake layer in half, start by inserting toothpicks halfway around the edge of the cake layer.
Then, using some dental floss, wrap it around the edge of the cake so that it rests on the toothpicks when it is being served.
Once you’ve finished, cross both ends of the floss and pull them in opposing directions to cut through the center of the cake.
Continue reading to find out how to take the top layer of cake off the bottom layer of cake.
Did you find this overview to be helpful?
The writers of this page have together authored a page that has been read 309,623 times.

How to cut a cake into even layers

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

It is simple, accurate, and does not need the use of expensive equipment.

What you’ll need

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

Let’s get this party started now that you’re ready!

Step 1

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

Step 2

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

Step 3

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

baking simplified 4 Baking Tips the Pros Know

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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

Majestic Pecan Cake

Malted Chocolate & Stout Layer Cake

Best Red Velvet Cake

Chocolate Spice Cake with Caramel Icing

Chocolate Hazelnut Torte

Black Walnut Layer Cake

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

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

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

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

Lemon Ricotta Cake

Rich Chocolate Peanut Butter Cake

Coconut Italian Cream Cake

Frosted Chocolate Cake

Pineapple Carrot Cake

Cranberry Layer Cake

Mama’s Spice Cake

Come-Home-to-Mama Chocolate Cake

Lemon Layer Cake

Hummingbird Cake

Spiced Devil’s Food Cake

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

Southern Lane Cake

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

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

Butterscotch Cake

Cookies-and-Cream Cake

Coconut Chiffon Cake

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:

The best way to cut cake

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

You can find them right here.
Let’s start with the most important piece of equipment for the job: the tools you’ll need to cut neatly through cake pieces.

Cake cutting tools

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

This tool effortlessly cuts through icing and cake layers with little effort.
It also has a razor-sharp edge despite having a limited breadth and shallow depth.
The fact that there isn’t a lot of surface area for the knife to absorb icing and then drag it through the remainder of the cake makes it great for cutting cake.

It’s worthwhile to spend the money on this reasonably priced knife because it’s the ideal instrument for cutting cake.

Serrated vs. chef’s knife

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

By sawing through the cake with a serrated knife, you may ensure that each slice is not compressed while cutting with a serrated knife.
It’s possible that with a chef’s knife, you’ll wind up pressing down on the cake and creating a dense, smushed slice of cake.
Don’t get me wrong, it’s still tasty — it’s just not nearly as visually appealing as you may have thought.

Techniques

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

Quick chill

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

If you want to be absolutely certain that the slices have lost their coolness, wait approximately 5 minutes after the slices have been plated before serving.

Hot water is your friend

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

Clean your knife between slices

You should always wipe the knife clean between slices, regardless of whether you’ve refrigerated the cake or warmed up your knife beforehand.
As you cut a cake, it is natural for the knife to acquire icing and crumbs (this is true even for a tomato knife to some extent).
However, if you allow the icing to accumulate, your knife is more likely to snag and smear.
After each slice, wipe the knife with a kitchen towel or sponge to remove any remaining residue.
Once you’ve done that, watch your knife glide effortlessly through the cake!

Tricks

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

Fishing line

If you’ve ever heard of using dental floss to slice things like cinnamon buns or cheesecake, you won’t be surprised by this technique.
After all, it turns out that strong and thin floss (in this case, fishing line) is a terrific instrument for slicing neatly through cake.
Utilize clean, durable fishing line and be sure to cut yourself a length that is long enough to reach your destination.
(It should be at least as long as the circumference of the cake plus 4″, to give you a ballpark idea.) Make light markings in the icing before cutting your cake so that the slices will have a guideline to follow while cutting.
This guarantees that you’ll end up with the appropriate number of slices that are equally sliced.
Keep a firm grip on the line in each of your hands when you’re ready to cut.

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

Clean (or cover up) any mess

Even if you use the proper tool and make your cuts as carefully as possible, you may still wind up with icing stains or wayward crumbs on your cake.
Relax in these situations!
Even with icing smudges on the surface of the cake, it will still taste delicious.
However, if you’re a type A baker (like I am), you might want to consider investing in a pair of tweezers for your kitchen.
They come in helpful if you’re desperate to have picture-perfect slices on your plate..
Pluck off any frosting-stained crumbs or pieces of cake that aren’t quite right until you’re happy with the result.

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

Cut cake flawlessly

You can slice your cake like a master whether you’ve created our Recipe of the Year (Classic Birthday Cake) or another outstanding layer cake by following our instructions.
Keep in mind to use a tiny, sharp serrated knife and a delicate sawing motion when cutting the paper.
If you have the luxury of time, chill your cake before warming your knife and wiping it clean between cuts.
You have a number of tricks under your sleeve if the situation calls for them.
When you cut your next cake with confidence, you’ll hear oohs and ahhs as you lift the first piece away from the pan.
The layers of cake will be perfectly symmetrical, and the filling and icing will be faithfully adhered to the layers.

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

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

You’ve Been Cutting Cake Wrong All Along

If you asked 100 people to cut a cake, 99 of them would most likely slice the cake into even triangles*, according to a study.
Although it’s a frequent practice, math has shown that it’s not necessarily the most effective method of accomplishing a task in most cases (particularly if you plan on having leftovers).
But what about the other side of the coin: the birthday celebration where your child’s whole fourth grade class attended despite the fact that half of them had not RSVP’d?
Or when your second, third, and first-twice-removed relatives show up uninvited at a picnic and ruin everything?
In the worst-case scenario, you bake your world-renowned chocolate-chip fudge cake — the cake you’ve been wanting to devour all day — only to have those pesky buddies say, ″Oh, a smaller slice than that!″ and devour the entire thing in two bites?
In each of the three circumstances, there is a straightforward solution: the cake-cutting procedure described here.

Katherine Sabbath, an Australian baker best known for her neon drip cakes and for being a pioneer in the unicorn movement back in 2015, shared an Instagram video of a friend slicing into one of her creations with the hashtag #cutiepie.
This was the first time in history that the cake itself did not hold as much fascination as the way it was sliced and served to the audience.
Sabbath’s companion cuts horizontal slices across the cake, then flips the one-inch-thick piece of cake onto a cutting board to finish cutting it.

She then slices the cake into one-inch pieces, resulting in columns of delicious cake.Using this method, a cake that would ordinarily serve 6 to 8 people (when split into triangles) may feed up to 30 people.It’s true that they’re getting smaller bits, but you can always ask for another helping.Alternatively, thirds.With almost 1.3 million views in less than a week, this approach, which may appear strange to some, is one that professional bakers and caterers frequently employ at wedding receptions to make it simpler to divvy up huge layer cakes, such as this: This material has been imported from the Pinterest website.

Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.Check out the whole strategy, which some critics have dubbed ″game altering,″ by clicking on the following link: This material has been imported from the Instagram platform.Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.

* As for that one renegade individual, well, there’s a rebel in every group, as they say.
He or she may be aware of this tactic — or they may simply take pleasure in inflicting severe pain on you with each slice.
Delish may be found on Instagram.

Candace Braun Davison is a model and actress.Editor-in-Chief In her spare time, Candace Braun Davison writes, edits, and produces lifestyle content ranging from celebrity stories to DIY projects that can be done in your underwear, all while tirelessly pursuing the greatest of causes: the search for the world’s best chocolate chip cookie.This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.

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!

The Perfect Slice of Cake, Every Time

Cutting a cake appears to be a simple task, doesn’t it?
No, not at all!
Anyone who has ever been in charge of cutting a cake understands how stressful it can be in such a circumstance.
If you are using the incorrect method or a knife that is not appropriate for the type of cake you are making, this may become a major undertaking.
However, there is no need to be concerned about the destiny of your cake.
Simply follow these steps to ensure that every piece of cake is perfectly clean and flawless every time.

The Perfectly Sliced Layer Cake

In order to cut a layer cake, you’ll need a knife with a thin, sharp blade.
Begin by scoring a line across the top of the cake, followed by another line perpendicular to it.
Repeat the process by splitting each quadrant into equal-sized pieces.
Completely cut through all of the scored lines.
Once the knife has gone all the way through the cake, carefully remove it away from it.
Serve the slice by sliding a cake server beneath the bottom of the slice.

The Perfeclty Sliced Cheesecake

When slicing cheesecake or other dense desserts, it’s critical to heat and thoroughly clean the blade of your knife between each cut to ensure a clean slice.
As a result, before you begin cutting, immerse the blade in a jar of warm water for a few seconds.
Using a heated blade can assist you in cutting into your cake more easily.
Then, using a paper towel, dry the blade completely.
You’re now ready to make the first cut in your project.
Clean the blade with warm water and wipe it dry again before starting the second cut.

After that, you may proceed with the second cut.
Continue to follow this technique until all of the cake pieces are ready to be served as a dessert.

The Perfectly Sliced Chiffon Cake

The use of a serrated knife in a sawing motion is recommended for delicate cakes such as chiffon or angel food cake, which are delicate in nature. Using the flat side of your blade, you may pick up your slice from the bottom and place it on a serving plate. Enjoy!

How to Make a Layer Cake

Article to be downloaded article to be downloaded Find out how to bake layer cakes without being daunted by the task of stacking and icing them yourself by learning a few basic baking skills.
Make sure your cakes are flat and uniform in size.
You should remove the extra from the top of the cakes if they are domed so that the layers are flat.
Place cold cake layers on a baking sheet and cover with a thin layer of frosting or filling to seal the layers together.
This will catch crumbs, allowing you to frost and decorate a cake that is absolutely smooth.
Enjoy your layer cake when it has been sliced.

1 Prepare your cake pans by lining or greasing them. Bake a decision on the size of the cake you want to make and prepare the number of pans you’ll need. Typically, you’ll need two or three pans. Next, line the interior of the pans with parchment paper or spray the inside of each pan with baking spray to finish the job. When you