When Is The Best Time To Cut A Cake In Half

Layer cakes, cheesecakes, dacquoise and affections food cakes all require different block cut techniques, just the end result we strive for is ever the same – we want fifty-fifty, clean cuts and then that our desserts are presented to their best reward.

In near cases: It actually helps if the knife is wiped clean in between cuts with a warm, damp fabric. In general, frosted cakes cut cleaner when cold. If they are to exist served at room temperature, yous accept two options: You can present the whole cake at room temperature to the guests, and perchance experience crumbly pieces equally yous piece, or you tin piece the cake ahead of time while cold and present individual slices already plated. In the latter case, embrace the slices with plastic wrap during storage and as they come to room temperature so that they don't dry out.

• Dacquoise and meringue-based cakes: The crunchy texture of a meringue or dacquoise, ofttimes layered with a buttercream or whipped cream, is all-time cut with a serrated knife, such as the one in the height of the picture. The dacquoise/meringue is crunchy and difficult and needs an aggressive pocketknife. A gentle sawing motion works well.

• Cheesecakes: We recommend using a precipitous, thin-bladed slicing pocketknife or a hollow-edged knife, which reduces drag (second from meridian in picture) and to make sure to wipe the blade between each and every cut with a warm, damp cloth. Fill a tall pitcher or vase with hot tap water, dip the blade in the water and dry with a clean textile betwixt cuts. Remove and discard any of the cheesecake that has stuck to the blade from the previous cut. Every time yous cut a slice, you want your knife bract to be make clean.

• Layer cakes, pound cakes and cakes with a soft crumb: These cut all-time with a sharp, thin-bladed slicing pocketknife (third in paradigm). A chef'due south pocketknife can work, but a slicing pocketknife usually has a thinner blade and works its way into your cake more delicately. We desire to make every bit clean of a cut every bit possible, and in this example that means reducing crumbs. A heavy, thick-bladed chef's knife or a serrated pocketknife will dredge up crumbs in this instance.

• Angel nutrient cakes: These cakes are very light and many knives will compress them upon cutting. The tool on the bottom if our main picture (and seen beneath) is an angel nutrient block cutter and does the job easily and well, preserving the cake's meridian and texture. You insert it similar a giant fork and gently wiggle it. The tines enter the cake easily and more than or less pause it autonomously, rather than cut it, simply y'all volition get somewhat of a straight line, admitting a fleck textured.

• Dental floss technique: While we adopt using a pocketknife, hither it is in detail for you to try: Starting time with unflavored dental floss; yous can use regular floss or the wider "record" mode. Cut a long piece, at least three times the diameter of the cake. Wrap the ends effectually your fingers or easily to get a overnice firm grip. The length of floss between your easily should be several inches greater than the diameter of the cake. Agree the floss taut, hovering above the cheesecake, then cut down into the block all at once, belongings the floss level. When yous go to the crust, you might accept to employ extra force per unit area. Lift the floss upward and out, still holding taut, and then re-position for subsequent cuts. Cutting the cake in half and so quarters then on until you lot have cut the desired number of portions. Use a triangular/wedge shaped spatula to remove the slices from the pan lesser and to transfer to your serving plate.

_{Images: Peter Muka}

Source: https://www.bakepedia.com/tipsandtricks/best-cake-cutting-tips/

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