Learning Tips – Cutting the Cake
Learning Tips Series
Learning tips are something that I like to incorporate into my books. Here is one of the most popular topics: Cutting the Cake.
First, I have a story to tell a story regarding why it is so important to cut a cake properly after having taken so much effort to create a beautiful dessert.
During a volunteer trip to France, the resident chef where we were staying bought two gorgeous cakes for our final farewell dinner. The Chef took great pains to set up his station with the beautiful cakes, a cake server, plates, etc. With great aplomb, he started to cut the cakes. It was quite painful for me to watch how quickly the beautiful cakes were destroyed. Instead of a cleanly cut serving, we were each presented with an unrecognizable muddle of cake. A chainsaw may have been a better choice of cutting tools in this case.
So, here are a few tips to help you with the final presentation of your cake:
TIP # 1:
- Start by placing the cake on a firm, flat surface (it is advisable to do this on a cutting board and not on the display plate or silver presentation platter). Moisten a paper towel and place it under the cutting board to avoid any slipping of the board.
TIP # 2:
- Use the correct knife for the type of cake you are cutting. It does make a difference in the end result.
For a smooth surface cake (Example: Mousse, Cheesecake, Ganache Topping):
- I find it easiest to cut this type of cake either near the sink where I can clean my knife under hot running water or filling a deep, narrow container (long enough to fit the blade of the knife) with hot water.
TECHNIQUE # 1:
- For the first cut, run a long slicer knife under hot tap water, wipe the blade dry and cut down the center of the cake with an even stroke down, top to bottom (12 and 6 o’clock).
- Slide the knife carefully out in front and clean the knife blade under hot water again and wipe dry.
- Make the next cut as before at (3 and 9 o’clock).
- Repeat the process of cleaning the knife, wiping it dry.
- The next cut, depending on how many servings you wish, should be at 2 and 8 o’clock; etc. until you have finished cutting into portions.
TECHNIQUE # 2:
You may find it easier to turn the cake (or turn the cutting board with the cake on it) one quarter turn after each cut, so that each cut is at 12 and 6 o’clock.
For an un-iced, iced or other cake (Example: Meringue cake, carrot cake, etc.):
- I find it easier to use a serrated knife for these types of cakes – you may have to rock the knife slightly back and forth, depending on what type of cake is being cut.
- Use the same technique of cleaning the knife blade with hot tap water and drying it between each cut.
- This makes a much cleaner cut without damage to the cake and its toppings.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Cutting pies and Tarts
- Preparing Your Pans
This information is presented to you from: VOLUME ONE of the Urbnspice Cookbook series:
Chocolate Desserts Made Easy and Delicious – Chocolate Cakes
Copyright © 2012 – Denise Paré-Watson of Urbnspice – All rights reserved.