THE PERFECT CUT

To cut a cake is an art in itself.
I highly recommend to follow below explained steps to cut your cake perfectly:

Cutting technique 1
(classic pie pieces)
  1. Remove any decoration and satin ribbon.

  2. Disassemble any floors by driving with the edge of the knife under the floor and lifting it. If necessary, proceed the same way on further floors.

  3. Start cutting to the largest floor. (if some cake is left, smaller pies are easier to pack.)

  4. Now the cake can be cut by halving it, then quarter, etc.

  5. Pulling out the first piece is the hardest part. Carefully push the cake server on a spatula under the first piece of cake and lift it upwards, then pull it outwards. Use the knife, to stabilize the piece of cake sideways to prevent it from falling over (especially with tall cakes). 

  6. Continue cutting technique for whole cake. 

  7. Always clean the knife with the hot water and cloth.

Cutting technique 2
(cake strips, optimal for buffets)
  1. Remove any decoration and satin ribbon.

  2. Disassemble any floors by driving with the edge of the knife under the floor and lifting it. If necessary, proceed the same way on further floors.

  3. Start cutting to the largest floor. (if some cake is left, smaller pies are easier to pack.)

  4. Now the cake can be cut. Cut 2 cm wide "cake strips" and put them down gradually. 

  5. Now divide cake strips into 2,5 cm. (Distance can be measured by taking the distance from the thumb joint to the thumb nail tip as a measure.)

  6. Continue cutting technique for whole cake. 

  7. Always clean the knife with the hot water and cloth.

© 2018 by Nicole Villiger ¦ info(@)nicolebacht.com ¦ IMPRESSUM  ¦ FAQ