CAKE CARE

Cutting Tips

There are a few things you can do to ensure it tastes and looks great when the big moment arrives.

• Use a sharp knife. There are usually lots of layers and a blunt knife drags them all together
• Cut all the way to the bottom
• A serrated knife is best to cut a cake using a slight sawing motion.
• A chef’s knife is a great second option.
• If you don’t have time to ‘un-chill’ your cake to room temperature, then run the knife under hot water, slice then wipe clean after each cut.

How to cut your cake

For a round cake, it is best to cut using a triangular pattern. You can mark it first before slicing to create even triangular pieces.

For tiered cakes, there will be a board between layers. Use a large chef’s knife and slide it under the board and lift.

Carefully place on another board ready for cutting.

There will also be either dowel or plastic posts to support the cake that you will need to watch as you are cutting the bottom tier.

Storing your cake before cutting

Place your cake in the fridge. Depending on the season, remove your cake about 1-2 hours before the cutting of the cake so that it is at room temperature.

storing your cake after cutting

Throwing out cake is a travesty, so store it correctly to be enjoyed later.

Cutting and storing for a few days, you can use the scientific method developed by a mathematician Sir Francis Galton in 1906.

You can also cut and store in an airtight container in the freezer and pull out as required.