How To Cut Cake Layers?

This method is extra useful for sticky or delicate cakes that might pull apart when using a knife or get stuck to the knife.

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.

Do you need a cake cutter to cut layer cake?

You may have seen those dedicated layer cake cutters, but they are an absolute waste of money that will clutter your kitchen. All you need is a couple of rods, some spacers, and a serrated knife.

What tools do you need to cut a cake?

You’ll need a small paring knife and a large serrated knife. The layers you’d like to cut should be chilled, as a cold cake is much sturdier than a cake at room temperature. I like to bake my cake layers the day before and store them in the fridge.

How to make even cake layers?

  • Baking at a lower temperature slows the spring in the leavening,which prevents a dome from forming on your cake.
  • Since you’ve lowered the oven temperature,your cake will now take a little longer to bake.
  • Bake at 350 degrees for 30 min → Bake at 325 degrees for 30 min+15 min = 45 minutes total
  • How to cut layers for beginners?

    – Dampen your hair and comb it out until it is free of knots. – If you don’t want to touch the length of your hair, leave a first layer of hair untied. – Collect the hair from the height of the base of the ear and back. – As in the previous method, cut the tip of the short you want. – Bring your hair back, this time from eye level. – Cut the ends, match and loose.

    How do you make a layer cake?

  • Preheat oven to 350 F.
  • Line 5 (8-inch) round cake pans with parchment paper.
  • In a large bowl,cream together sugar,butter and shortening.
  • Add eggs one at a time,mixing well after each egg.
  • Mix in vanilla extract.
  • In a large bowl sift together flour,salt,and baking powder.
  • 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

    When this festive dessert doesn’t materialize, it’s just not Christmas at our house.’ Because the frosting is so light, it’s unlike any other red velvet cake recipe I’ve tried in the past. —Kathryn Davison from Charlotte, North Carolina.

    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.

    See also:  How Much Are Baskin Robbins Ice Cream Cake?

    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.Subscribe to our email list to ensure that you never miss a post with new recipes, methods, and instructions like this one.

    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.

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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

    1. To assemble the cake layer, first place toothpicks at the halfway point around the sides of the cake layer, as indicated in the image. Next, align unflavored dental floss around the row of toothpicks. Make a few incisions with a serrated knife along the toothpick row of your cake if you want the floss to have something to bite into while you’re baking it so that it can rise properly. Advertorial
    2. 3Once the floss has been completely wrapped around the cake, cross both ends of the floss and hold one end of each end in your hands. Extend each end away from the cake so that the floss slices through the cake as the circle of floss becomes more tightly wound around it.
    3. 4Now that you have two layers of cake, slide a piece of cardboard or a baking sheet (with no sides) between the two layers and take off the top layer.
    4. 6Done and ready to serve. Advertisement
    • Question Add a new question Question Should I wait until the cake is entirely cold before cutting it? Yes. If at all feasible, allow it to chill overnight. When the fat cools, it solidifies, resulting in the cake being firmer. What about a loaf cake? Will this procedure work for that as well? Because it requires a tougher cake, it is unlikely to succeed. But if it is spongy like the one in the photo, this procedure should be effective.
    • Question At what point do I remove the cake from the pan? After pulling the cake from the oven and placing it on a cooling rack, you should immediately remove the pan from the oven

    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.

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    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 309,666 times.

    How to Level a Cake and How to Layer a Cake

    • All of the strategies and methods you’ll ever need to know about leveling a cake and layering a cake are here!
    • For the simple reason that I frequently see and receive several inquiries on the proper way to cut cake layers and how to slice a single layer cake into multiple even layers, I decided to write this post on how to cut a layer cake and how to level a cake.
    • Several factors influence the levelness of cooked cakes, including the temperature of the oven.

    Some of these include the cake recipe itself, the temperature of the oven, the baking time, and so on.While I am unable to provide much insight into these aspects, I am aware of a number of various strategies that cake designers often employ to aid in the creation of leveled cakes.If you ask me, I am not overly bothered about cakes that have a dome in the centre as long as the texture and flavor of the cake are satisfactory.Everyone in my family like the crumbs, thus having an abundance of cut-off cake crumbs is always a welcome sight in our home.

    1. Having said that, when I am working on large orders, a lot of these extras might go to waste, so I make an effort to maintain my cakes at a consistent level.
    2. The following are some of the strategies and tactics I’ve learnt over the years for getting level cakes.

    How to Level a Cake & How to Cut Cake Layers

    How to Use Baking Strips for Level Cakes

    • When I’m preparing a huge cake, I like to use baking strips.
    • Large cakes are defined as those with a diameter of 10 inches or greater.
    • These strips can be used for smaller cakes as well, but I believe that they are only essential for bigger cakes.

    Most of the time, these strips are used to aid in the uniform baking of cakes, particularly bigger ones.When baking big cakes, the edges of the cake are frequently the first to be cooked.The centers, on the other hand, take significantly longer to bake.While waiting for the cake centers to finish baking, it is possible that the cakes will get dry around the edges as a consequence of overbaking.

    1. The use of baking strips can assist in resolving this issue.
    2. Baking strips not only assist in baking cakes evenly, but they also assist in keeping the cake level once it has been baked.
    3. Baking strips are an option to consider if you want to make level cakes during baking.
    4. It is possible to get this really essential baking equipment from any cake decorating store or you can order them online here.
    1. You avoid any errors, make sure to read and follow the directions provided with the packing.
    2. The ones I have need me to soak them in water for a period of time before using them.
    3. After that, I take them out of the water and delicately squeeze out any extra water that has collected.
    4. Afterwards, I use them to cover the sides of my cake pans.
    5. A set of pins is included with the strip set.
    1. This just makes it easier for me to keep the strips in place while baking my cakes, resulting in cakes that are evenly cooked and have level toppings.

    How to Level and Layer a Cake with a Serrated knife

    • In the case of leveling and layering cakes, this is arguably the most widely utilized procedure.
    • In addition, it is perhaps one of the most fundamental ways.
    • Simply chop off the domed tops of your cakes with a long-serrated knife and you’re done.

    If you are not attentive, you may wind up with an uneven cake top that is not level, but tilted, even if it appears to be simple to achieve.In fact, if you don’t pay close attention to the height of your cake as you are slicing it, you may wind up cutting off too much cake on one side and too little on the other as you cut your way through to the other side of your cake top, which is fairly usual.For this reason, I personally despise the procedure of leveling cake that is used by certain bakers.And, if necessary, I shall enlist the assistance of some good old toothpicks to complete the task.

    1. This is covered in further detail in the sections below on how to level a cake and how to stack a cake with toothpicks/wooden skewers, respectively.

    Layering a Cake with Toothpicks

    For starters, take a measurement of the height at which you want your cake to be leveled. With your knife, draw lines along the lines.

    In the following step, if you are using toothpicks, insert the toothpicks horizontally at a distance of around 3 or 4 inches apart along the line you indicated on both sides of your previous template.

    Start by placing your knife directly over one of the toothpicks on the cake to level it out. As you begin slicing the cake horizontally, turn the cake over to the right. As you work your way around the sides of the cake, make sure your knife stays near to the toothpicks at all times. Continue to layer the cake until it is completely covered.

    How to Cut a Cake into Layers with Wooden skewers

    • Generally speaking, wooden skewers are longer in length than toothpicks.
    • As a result, if you want more assistance than what the toothpicks can supply, long thin wooden skewers can be substituted for the toothpicks in some situations.
    • You may also poke them through the edges of the cake, rather than just sticking them in until the sticks come out at the other end like you would with a regular skewer.

    Make certain that the sticks come out at the exact same level at which you want to slice the cake when you do this.

    • Before you begin assembling the cake, poke a couple of them into the top of the cake.
    • You may use the sticks as a guide to ensure that you don’t overcut any area of the cake in this manner.
    • With this cake stacking technique, the main drawback is that you may not be able to obtain skewers that are long enough for cakes with big diameters.

    As a result, you will be limited to using this cake layering technique for little cakes.

    Leveling a Cake Using Cake Boards and Cake Tins

    • When cutting with a knife, the cake tin method is another technique that may be used to assist obtain a more even top.
    • In order to level a cake, you must first lay a few cake boards of the same diameter into the cake tin and smooth them out.
    • After that, you may put your cake on top of them.

    As a result of doing so, your cake will be taller than the rims of the cake tin.You may then use the rim of the cake tin as a guide to level the cake, resulting in a leveled top.

    How to Use a Cake Leveler to Level a Cake

    • A cake leveler is a specialized equipment that is designed to assist with the leveling and stacking of cakes.
    • This tool is often built with a handle and a few thin wires to facilitate maneuvering.
    • The handle of a cake leveler is used to direct the leveler’s movement, while the wires are used to cut the cake.

    The wires may be adjusted to any height you choose, and the cake can be leveled in a matter of seconds.When it comes to stacking and leveling cakes, this is the tool and approach I love to use the most.Not only does it assist me in leveling my cake to perfection, but it also allows me to get consistently layered cakes while laying my cake layers together.Aside from that, this is a low-cost tool that would be quite beneficial for both beginning and experienced cake decorators alike.

    How to Level a Cake without Using Any Tools

    • Cakes may be quickly leveled by cooling them on a wire rack with their tops facing down, as seen in the video below. Following the baking process, if your cakes have risen in the middle, you may simply turn them over onto a wire rack and allow them to cool completely with the top facing down. Turn the cake over once it has been allowed to cool. You will have a level cake top, or you can simply place it on a cake board with the bottom side up (to take advantage of the perfectly flat level of the cake) and decorate it
    • When doing so, it’s crucial to remember to turn the cake upside down soon after removing it from the cake tin to prevent it from becoming soggy. It is much simpler to flatten a domed cake top while the cake is still warm rather than after it has cooled down completely. However, there is one drawback to using this method: it is time-consuming. It can only be used for cakes that have a small domed top or bottom. If the central dome is too high, turning the cake upside down on a wire rack may result in the cake splitting completely in the middle when it is turned upside down. Consequently, if you intend to use this strategy, please keep this limitation in mind
    • otherwise
    • In terms of how to level a cake and how to layer a cake, these are pretty much the only approaches I’ve tried and know how to do.
    • The use of a cake leveler is my favourite method of leveling and stacking a cake out of all of the options available.
    • A simple cake leveler is quite affordable, yet it consistently gives flawless results on all of your cakes.

    I hope you found this information useful.

    Like this post? Here are my other posts you might want to check out:

    • Making your cake ready for decoration is the first step in basic cake decorating.
    • Cupcakes with a layered design with sprinkles
    • Cake Decorating Fundamentals — Cooling, leveling, layering, patchwork, and crumb coat are all covered in this section.
    • What is cake lettering and how do you center letters on a cake?
    See also:  How To Improve Box Cake?

    Happy baking

    Cake Decoration for beginners: Step 3 – How to cut cake into layers

    This is the third installment of my series on cake decorating for beginners. The techniques for cutting a cake into layers that are evenly leveled will be covered in this session. You may find the rest of the articles on this site.

    Different methods

    • When it comes to dividing a cake into layers, there are several options.
    • I’m going to discuss two distinct approaches.
    • I’ve had experience with both approaches, and both have shown to be successful when it comes to cutting cakes into layers of various sizes.

    It has been suggested that you bake the cakes one at a time and stack them into layers, but I believe this is too time-consuming.When baking a cake, I like to prepare a full cake that is 712-8 cm (3 inches) tall and then divide it into three layers afterwards.Do not cut a newly made cake since it will result in disaster!It is necessary to allow the cake to cool fully before proceeding.

    1. It is customary for me to wait around 24 hours before cutting the cake into layers.
    2. When you cut into a cake that has just come out of the oven, you run the danger of it falling apart or crumbling.
    3. I frequently put the cake in the freezer for later use.
    4. You can either cut the cake into layers the day after you bake it and then freeze the layers stacked (with baking paper between the layers) or you can freeze the entire cake and then cut it into layers after it’s thawed (with baking paper between the layers).

    Method no. 1: Use the cake leveler to cut a cake into layers

    • A silicone mat on which to set the cake while you are cutting it into layers might be useful when cutting cake into layers.
    • This will ensure that the cake remains stable on the table while you are cutting it.
    • When it comes to cutting cake layers, the first approach you may do is to purchase a gadget known as a cake leveler.

    You place the cake on the table and then gently cut through it, one layer at a time, using a sharp knife.The cake leveler may be adjusted to any thickness you like for the layers of the cake.What’s great about using a cake leveler is that the layers become perfectly equal.I use a cake leveler, which is perfectly adequate.

    1. It looks somewhat like this: I take the cake out of the package.
    2. I’ve covered the cake in cling film and set it in a zip-top bag to keep it from drying out while it’s baking.
    3. I set the cake on top of the silicone surface and bake it for 30 minutes.
    4. After that, I change the size of the cake leveler to 1 cm (0.39 inches) and begin cutting slowly into the cake with it.
    1. While cutting the cake, be sure that the ″feet″ of the cake leveler are consistently placed on the table.
    2. As soon as you’ve sliced through the first layer of cake, you’ll want to remove a large portion of it, followed by the layer that you just cut through.
    3. When I take the cake away from the surface, I use a pizza paddle to ensure that nothing falls apart throughout the process.
    4. Continue to cut through layer no.
    5. 2 in the same manner as you did with layer no.
    1. 1 by putting the rest of the cake on the mat and continuing to cut through it.
    2. When you’re through with layer no.2, you just repeat the process to cut layer no.
    3. 3 in the same manner – it’s that simple!

    Method no.2: Knife and 2 wooden sticks

    • This strategy is also really beneficial.
    • I really like to use it while cutting larger cakes.
    • This approach necessitates the use of a very long serrated cake knife as well as two wooden sticks of approximately similar length (10 mm).

    You’ll also require the assistance of another person.When I’m cutting the cake into layers, I use a cake knife that’s around 35 cm (13.7 inches) in length.Normal bread knives are not lengthy for this task, therefore you must resort to a specialty knife.The two wooden sticks help to guarantee that the cake is sliced into uniform layers while cutting it.

    1. I often use hardwood sticks with a thickness of 1 cm (10 mm) / 0.39 inches, which are 1 cm (10 mm) in diameter.
    2. Make sure the two pieces of wood are placed on opposite side of the cake, and that the portion of the knife that is facing away from you is continually following the wood so that you maintain the same thickness of the layer all the way through, and that you don’t start cutting progressively upwards.
    3. I propose that you enlist the assistance of a second person so that the first person can cut the cake while the second person holds the knife with two fingers, ensuring that you’re always forcing the knife down towards the wood as you’re cutting.
    4. It everything requires a certain amount of flair and caution, so don’t speed through the cutting process.
    1. Meanwhile, the first person is slicing the cake into layers and holding on to the cake, while the second person is holding the knife against the wood (my husband wasn’t here, so I’m doing both of the tasks, but imagine that it’s two different people who are working together, as shown on the two pictures).
    2. When I take the cake away from the surface, I use a pizza paddle to ensure that nothing falls apart throughout the process.
    3. All of the cake layers are now complete and ready to be assembled.
    4. Don’t throw away the cake that was left over.
    5. Alternatively, you may freeze the mixture and use it for cake pops at a later time.
    1. To cut a cake into layers, follow the steps outlined above.
    2. Do you have a preferred approach that you use?
    3. Questions?
    4. Or perhaps some pointers and hints?

    A comment from you would be greatly appreciated.I’ll show you how to make a mousse filling for a cake in the upcoming class.continue reading this: Find out the facts Woah!My attention has been peaked by the directory of this blog.I’ve read this piece and, if I may, I’d want to give you a few interesting things or blog recommendations.Perhaps you could use this page as a starting point for future articles.

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    2. Later, during a normal doctor’s appointment (learn more about it here), I was personally affected by this occurrence, which included heart failure and cardiac rhythm difficulties.

    How to Cut a Round Cake

    • Article to be downloaded article to be downloaded It might be tough to cut round cakes into enough pieces for everyone at times because they are such delicious treats to begin with.
    • Other options for cutting round cakes include small square pieces, smaller triangular slices, and even long, thin strips, in addition to the traditional way of slicing round cakes into triangle-like slices (see illustration).
    • One approach, which was developed by a scientist, ensures that every slice of cake remains fresh and moist to the touch.
    • 1 First, choose a knife that is large enough to cut through the entire round cake.
    • The length of your knife should be at least as long as the circumference of your round cake, for instance.
    • If you are unable to locate a knife that is as long as the circumference of your cake, use one that is as long as feasible instead.

    Alternatively, if your knife isn’t long enough to go around the whole circumference of your cake, you’ll have to glide the knife over the top of your cake in order to form a clean line in the frosting.

    • 2 Before cutting your cake, soak your knife in warm water for a few minutes.
    • Fill a large glass half-full with warm running tap water.
    • To use your knife, place it within the glass of water and lean it up against the rim of the glass.

    Wait until you’re ready to cut the cake before removing the knife from the water.As soon as you’re ready to cut the cake, carefully remove the knife from the glass and wipe away any remaining water with a tea towel.You’ll want to make sure that your glass is tall enough to accommodate the knife you’ll be using for this project.

    • Promotional material
    • 3 Make a slash across the centre of the cake with your knife using your knife. Holding your knife above the cake with both hands is a good technique. Hold the handle of the knife with your dominant hand and the tip of the knife with the fingertips of your non-dominant hand. Knife the entire cake, cutting through the center of the cake with your knife. To score a straight line across the cake, rock the knife from tip to handle in a circular motion from the tip to the handle. Simply press your finger into the frosting to score a line, but only until you reach the first layer of cake! Make sure you don’t cut into the cake itself.
    • 3rd-party advertising The centre of the cake should be scored with a knife using a sharp edge.
    • Using both hands, raise your knife over the cake.
    • Use your dominant hand to hold the handle of the knife, and the fingertips of your non-dominant hand to hold the tip of the knife in place.

    Place your knife over the entire cake, cutting into the center of the cake..To score a straight line across the cake, rock the knife from tip to handle in a circular motion from tip to 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.

    • 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.
    • The smaller triangle was divided in half by a third line drawn across its centre.
    • One half of your cake will appear to be made up of two triangles, one of which will be larger than the other, as seen below.
    • From the centre of the smaller triangle, the third score line should split it exactly in half.

    All four portions of the cake have now been created by dividing it into three lines.The size of the two smallest pieces will be equal to that of the remaining three lines.

    • 7 With your knife, stretch the four half-lines across the top of the cake. One-half of the cake has now been divided into five pieces with a knife. Only one of the lines that has been scored so far spans the complete circumference of the cake. Four of the lines that have been scored so far are barely half-way across the sheet cake. Make use of your knife to extend those four half-lines so that they run the length of the cake’s circumference. It is possible to divide the round cake into 10 even pieces as a consequence of this process
    • if you are serving more than 10 people, you may cut each of the 10 pieces in half to get an additional 20 even pieces.
    • The four half-lines should be extended over the cake with your knife, as shown in step 7. Using a sharp knife, score one side of the cake into five pieces. At this point of time, just one of the lines that has been scored spans the whole circumference of the pie. At this point, four of the lines that have been scored barely go half-way over the cake. Extend those four half-lines as far as they will go, so that they go around the whole circumference of the cake. If you have more than 10 people to serve, you may cut each of the 10 pieces in half to get a total of 20 even pieces as a consequence of this operation.
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    • 7 Using your knife, extend the four half-lines across the top of the cake.
    • One-half of the cake has now been divided into five pieces.
    • Only one of the lines that has been scored thus far spans the complete circumference of the cake.

    Four of the lines that have been scored so far are only half-way across the cake.Make use of your knife to extend those four half-lines so that they span the entire circumference of the cake.If you have more than 10 people to serve, you can cut each of the 10 pieces in half to produce a total of 20 even pieces as a result of this process.

    • 2 Cut the spherical cake into long, thin strips using a sharp knife.
    • Each strip should measure approximately 1 inch (2.5 cm) in width.
    • As soon as you’ve cut a strip of cake off the cake, put it flat on a cutting board or plate to cool.

    Make sure you re-heat your knife between each significant cut.If you don’t need as many slices of cake as you originally planned, you may make the strips wider or longer.

    • 3 Cut the lengthy slice into 1-inch-wide (2.5-cm-wide) pieces. Once the lengthier slice has been laid flat on a cutting board, use your knife to cut it into 1-inch-wide (2.5-centimeter-wide) strips. Upon completion, you will get a slice of cake that is 1 inch (2.5 cm) thick and 1 inch (2.5 cm) broad, with a length that is equal to the height of the cake. It is not necessary to warm the knife in water before cutting these little strips
    • you may also cut the flat slice into strips that are longer than 1 in (2.5 cm) if you so choose.
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    1 Before you begin, soak your knife in warm water for a few minutes.Allow your knife to soak in a glass of warm tap water for a few minutes before you begin slicing the cake.As soon as you remove the knife from the water, wipe it off with a tea towel to remove any extra water.Between each large cut in the cake, re-warm the knife in your hands.

    With a heated knife, you can cut through the cake more quickly and easily than with a cold knife.

    • 2 Cut a circle in your cake 2 inches (5.1 cm) from the edge, then place it in the center of the cake. Insert your knife vertically through the cake at a point that is approximately 2 inches (5.1 cm) from the edge. Maintaining a vertical position with the knife, cut a circle in the center of the cake that is 2 inches (5.1 cm) from the edge all the way around the cake. The result is that you’re effectively generating a new round cake in the centre of your previous round cake.. It is only possible to use this approach for cakes with a diameter of at least 8 inches (20 cm). Smaller cakes should be cut into the traditional triangular shapes
    • the end result will be a ring-shaped cake on the outside and a circular cake on the inside.

    3 Cut the ring-shaped outer cake into 1.5 in (3.8 cm) broad pieces, as shown in the photo above.Prepare the knife by re-heating and drying it before continuing.Make individual pieces of the outer, ring-shaped cake about 1.5 in (3.8 cm) broad using the knife by cutting the outer, ring-shaped cake in half.In the case of an 8-inch (20-cm) cake, this will provide 21 pieces that are all the same shape and size.

    Depending on the size of the cake (greater than 8 inches/20 cm), you may either retain the same slice width of 1.5 inches (3.8 cm), which will result in more than 21 pieces, or you can increase the width of each slice to still produce around 21 pieces.

    • 4 Cut the smaller circular inside cake into triangular pieces using a sharp knife. After removing the 21 outside slices of cake, you will be left with a fresh, but smaller, circular cake to cut into pieces. Begin by slicing the inner circular cake in half horizontally across the centre. After that, cut the cake in half again, this time at a 90-degree angle to the last cut. It is possible to cut each quarter part in half (which will result in 8 slices), or you may divide the sections each quarter section into thirds, which will result in 12 pieces, depending on the size of your inner cake and the number of slices you want. Using the above example, if the entire cake is 8 inches (20 cm) in diameter, you will have a 4 inch (10 cm) mini-round cake left in the centre. Remember to rewarm and dry your knife before you begin cutting the inner cake. You will not, however, be required to rewarm between cuts.
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    1 For cakes that will be kept for a long period of time, use this scientific procedure.This strategy is most effective when you have a circular cake that will not be consumed in its whole at once, such as at a party or gathering.In the event that just a little piece of the cake will be consumed, and the remainder will be preserved in the refrigerator for later consumption, this is the procedure that will offer you with the freshest cake on a consistent basis.It was developed by a British mathematician named Sir Francis Galton and initially published in the magazine Nature in 1906, when the approach was first used.

    • 2 Make a single cut across the entire cake, a little off-centre, and set it aside. This initial cut should travel around the whole circumference of the cake, but not directly into the center of the cake. Because you’re effectively cutting a strip out of the middle of the cake, the cut must be off-centre rather than in the middle. The initial cut should be made around 0.5 in (1.3 cm) to the right of the centre of the cake. To make a 1 in (2.5 cm) broad slice of cake, start by cutting the cake more than 0.5 in (1.3 cm) from the centre
    • if you want a wider slice of cake, start by cutting the cake more than 1 in (2.5 cm) from the middle

    3 Make another incision in the cake, this time 1 inch (2.5 cm) to the left of the initial cut.When you make the second cut, you will have a long, thin slice or strip of cake that will cut straight through the centre of the cake.Even though it is only one inch (2.5 cm) broad, this piece of cake will extend around the whole circumference of the round cake.If you choose, you can cut a slice that is wider than 1 in (2.5 cm) if you so desire.

    • 4 Make a thin slice of the cake with your knife and remove it from the pan. Slide your knife under the cake, just beneath the tiny slice that you made with the first two slices. Do not cut through the cake. Carefully lift the knife to allow you to carefully remove the thin slice of cake from the center of the baking sheet. Serve and/or consume the thin slice of cake that you cut out in the centre
    • if you’d like, you may chop this central slice into smaller pieces.
    • 4 Remove the small piece of cake from the pan using your knife. Slice under the cake, just beneath the tiny slice that you formed with the previous two slices, with your knife. Carefully lift the knife to allow you to carefully remove the thin slice of cake from the center of the loaf. Using the thin slice of cake that you cut out, serve and/or consume it
    • if you’d like, you may cut this central slice into smaller pieces.
    • 6 Make a second slice from the centre, this time perpendicular to the previous slice. When you’re ready for another piece of cake, remove it from the refrigerator and cut another slice from the center of the cake. The slice should be cut at a 90-degree angle to the initial slice this time, though. Then, using the same method as before, slide the ends of the cake together to store the cake for the night. The choice of whether or not to cover the cake with a lid or plastic wrap when storing it in the refrigerator is entirely up to you.
    • It is important to note that the inside of the cake, or the sponge, will remain fresh because none of it is exposed to the air during this technique of baking.

    7 Repeat the process until the cake has been consumed in its entirety.Every time you want another slice of cake, simply follow the same procedure as before.For each time you repeat the process, rotate the cake another 90 degrees to ensure that the slice is sliced in a different direction every time.In order to ensure that the two ends are always nearly the same size when they are slid together, do the following: Eventually, the bits of cake that are left will be tiny enough to be eaten on their own, and you will no longer need to cut portions from the centre of the cake.

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    Things You’ll Need

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

    About This Article

    Summary of the ArticleX When cutting a circular cake, use a knife that is as long as possible, and immerse the knife in warm water prior to make it more easily cut through the cake.Using the knife, score a line across the middle of the top of the cake’s icing with the tip of the knife.Then, at a 70-degree angle from the first line, score another line to form a triangle with the first line.Create two smaller triangles by scoring another line in the space between the first two lines.

    Repeat the technique around the entire cake, dividing it into ten equal pieces in the process.Finally, cut through the cake along each of the lines you marked with a sharp knife.Follow the instructions below to learn how to cut a circular cake into square pieces.Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been read 59,019 times so far.

    Follow This One Easy Trick to Keep Cake Layers Even

    We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.It’s not only Jill O’Connor, the well-known baking genius behind the cookbook Cake, I Love You, who has been plagued by the age-old problem of cake layers that are leaning.That feeling you get when your friend’s birthday is approaching, and you decide to make a cake for him or her.You spend way too much time searching for the best recipe, bake the cake perfectly, and then completely botch the whole thing when your not-so-perfect slicing and re-stacking technique leaves the cake looking like the leaning tower of Pisa.

    By the time it’s time to celebrate, you’ve grown to despise your cake.It is not the use of any particular instruments, according to Jill, that is the key to success.Using rulers and toothpicks and dental floss, or cake-splitting equipment that are too large to fit in your tool drawer, she explains how to divide a single cake layer into two equal layers.Nevertheless, the quickest, simplest, and most lazy way I know, and the one I return to time and again, incorporates a simple strategy that ensures that your cake will not be lopsided.The only thing you have to do is cut a little notch into the edge of the cake.Without a doubt, she is quick to tell us that you must start with cool cake layers before cutting them into pieces.

    • Because cold cake layers are stiffer, they are less prone to crumble or rip when they are cut into slices.
    • To begin using the notching technique, place the first cake layer on a cardboard cake round, bottom-side up.
    • Repeat with the other cake layers.
    • This creates a lovely smooth surface for icing the cake and removes the need to trim away any cake to make it level before applying the frosting.
    • Cut a small (about 1/4-inch) triangular-shaped notch out of the edge of the cake using a paring knife.

    The notch should be large enough to be seen, but small enough to be easily disguised after the cake is covered with frosting.Place the cake layer on a turntable to make it easier to move.Score a line halfway up the edge of the cake and all the way around the cake with the paring knife.This will serve as a guide when you begin cutting the cake in half horizontally later on.Make a steadying hand on top of the cake and with the other hand, using a long serrated knife, gently saw through the cake in a sawing motion, following the line you cut into the cake to produce two even layers.Separate the two layers using a knife.

    Frost or fill the bottom cake layer with frosting or other filling, and then carefully replace the top cake layer, carefully settling it over the filling and matching up the triangle notches to ensure that the cake is perfectly level.Even if you don’t slice the layers equally, matching the notches ensures that you’re putting the cake back together in the same manner it came apart — which results in an adorable flat top that’s ready for icing.Thank you so much, Jill.Even if you don’t believe in miracles, it’s likely that you believe in small miracles on a daily basis.It’s the tiny things that happen in our life that, despite all odds, have a significant impact on our well-being.

    A tiny miracle can be anything from a recipe that gets dinner on the table during the busiest weekday to a small hack that finally organizes your fridge, a newfound motto that helps you stay on top of kitchen messes, or anything else that seems like a gift from on high that seems to come from nowhere.In order to help us all get off to a good start in the new year, we invited several renowned bloggers and chefs to share their most amazing ″small miracles.″ Jessica ThomsonContributorJess Thomson is a cuisine and travel writer who has written eight cookbooks, the most recent of which is entitled A Boat, a Whale, and a Walrus.Her most recent book, A Year Right Here, is a cuisine memoir about her family, and it was published in September.She resides in Seattle with her husband and their eight-year-old son, who is a musician.

    How To Cut Layered Hair At Home Step By Step – Ourhairstyles

    Perhaps, if we had the option, we would always choose to see a hairdresser when we wanted to modify the appearance of our hair.It’s just that we put off getting haircuts that would make us feel rejuvenated and better about ourselves because we don’t have enough time or money.However, this does not have to be the case; there are several basic ways for novices that can be used to completely transform your appearance at home.As a result, here at oneHOWTO, we’d like to show you how to produce one of the most common and easiest cuts to do: the layered cut, often known as scaled or staggered.

    Although this sort of cut is simple to do, it has the advantage of adding volume and movement to straight hair despite its ease of application.Consequently, if you become bored and do not want to make a drastic change in your hairstyle that you are unable to accomplish in your current job, this is a fantastic option to achieve it from the comfort of your ow

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