master-cooks | The Worst Mistake You're Making When Cutting Cake

Cutting a cake might seem like a straightforward task, but many people unintentionally make a common mistake that affects both the presentation and overall enjoyment of the dessert. The error lies in the traditional method of slicing the cake into triangular wedges from the center outward. While this approach might appear logical, it often results in uneven slices and a quickly drying cake. The center pieces tend to be too large, while the edge pieces can be too small, leading to an unbalanced distribution of cake and frosting. Moreover, this method exposes a large surface area of the cake to the air, causing the remaining portions to dry out faster. Instead, a more effective technique involves cutting the cake into smaller, rectangular pieces from the side. This not only allows for more uniform slices but also minimizes exposure to the air, helping to retain the cake's moisture. By adopting this method, you can ensure each piece has a balanced ratio of cake to frosting, leading to a more enjoyable eating experience. Additionally, cutting smaller slices allows for better portion control and the opportunity for guests to easily take seconds if desired.

Have your cake and cut it, too: additional tips

Even if you've chosen the ideal knife for the task, cutting a cake can be messier than you expect, especially when there's a lot of frosting involved. This might be acceptable for casual get-togethers, but if you're at a wedding or trying to serve slices to a group of eager young partygoers quickly, you'll appreciate any extra assistance you can find.

One of the most effective methods for achieving perfectly cut cake every time, in addition to using a serrated knife, is to rinse the knife in hot water between cuts, ensuring you dry it off before making the next slice. The heated metal glides more smoothly through a crumbly frosted cake, and this technique works well whether you're using a serrated or straight-edged knife.

Alternatively, you can skip the hot water and use a kitchen torch to heat the knife. If you choose this method, lightly moisten the hot knife with a damp paper towel before using it, rather than drying it. The moisture will help keep the knife cleaner. So, whether you're serving a classic chocolate or vanilla cake or reviving a long-lost nostalgic recipe, make sure to use the right knife and heat it between servings.

The Worst Mistake You're Making When Cutting Cake

Have your cake and cut it, too: additional tips

Recommended

Next up