What tools will you need to cut the cake?
Having spent a lot of time, for example, preparing a honey cake in accordance with GOST or Bird's Milk soufflé, each of us wants the final chord to be especially impressive. Anyutochka, without unnecessary delays, proceeds to an important stage - choosing the tool necessary for accurately cutting the pie.
Knife for slicing tomatoes
Now Bublichkina is literally horrified at the sight of a carelessly shredded dessert. And before, when she didn’t yet know how to cut a round cake, everything seemed wonderful and decent. That was until some pastry chef showed Anyutochka how he handled the dessert using a knife for slicing fresh tomatoes.
The tomato knife has relatively wide teeth, due to which it easily cuts not only the cakes, but also the buttercream, and it remains on top and is not smeared throughout the cut. Bublichkina literally howled with delight when she took off the first piece - not a single extra crumb!
So, in her opinion, it is worth purchasing such a knife - it is the best tool for cutting a pie. If you don’t have a tomato knife, then take a similar tool for bread with a 12-20 cm blade.
Chef's knife vs serrated
Many of us tend to use a simple chef's knife, believing that its sharp blade will do the job with a bang. And, to be honest, before cutting the big cake, there’s nothing else at hand. But let’s listen to what Anyutochka says.
And she assures us that a serrated knife works better in our case than any chef’s knife, even a super sharp one. Opponents, in turn, do not agree, they say, you need to start cutting from the outer edge and at an angle, and not from the center, then the chef’s knife will not let you down. But practice is on Bublichkina’s side - a serrated knife allows you to carefully cut through the cake without squeezing the cake or smearing the filling. And yet, choosing a knife is not everything - there are a few more rules.
How to do it right
Before cutting the treat, you need to take a photo with it: you can call all the guests and take a group photo, which can become the most beloved in the wedding album, because all friends and relatives will be relaxed enough to take relaxed poses.
- If the young people want to take the upper tier home, then it remains untouched;
- Before cutting, all plastic figures and lights are removed;
- The wedding cake cutting tradition involves the newlyweds holding a silver knife together, with the groom placing his hand on top and the bride directing the process.
- The newly-made spouses cut off two pieces, which they put on plates: they treat each other with them, as in the case of a loaf;
- The next four pieces are cut especially for the parents and given to them by the young themselves;
- To prevent the biscuit from sticking to the knife, it is periodically moistened in warm water, the container with which should be nearby;
- There is no clear law on how to properly cut a cake at a wedding: from top to bottom or vice versa, the newlyweds do what is most convenient for them;
- The size of the pieces should be such that each guest gets at least one.
Multi-colored wedding cupcakes can be a great modern alternative. You can not only surprise your guests with an original idea, but also take a large number of unique wedding photos.
What should a wedding cake look like?
Considering that cutting a wedding cake is a very important ceremony that will be remembered for a lifetime and captured on video, the culinary creation itself should be a match for it. Therefore, when ordering, you must immediately refuse shortbread and waffle cakes, as well as meringue, since in this case cutting off a piece will turn into the ruin of a culinary work. It is better to choose a soft biscuit.
READ ALSO: Where to hold a wedding banquet
The second important condition for everything to turn out beautifully is to avoid giant angels, doves or other birds and animals, since when they are “dismembered” the guest may end up with an ear, eye or wing, which is not very aesthetically pleasing. But small decorations in the form of roses or other flowers are very welcome, because such a piece can be sold at a higher price than usual.
Signs and traditions associated with a wedding cake
- Traditionally, the bride and groom should cut the treat together. It is believed that the family will be stronger.
- In this case, the bride should cut, and the groom helps hold the knife. He places the first piece on his young wife's plate. The bride treats the groom to the second piece. Then the cake is passed on to the guests, starting with the parents.
- Scattering sweet crumbs on the table is considered a good sign and predicts many children. If you drop a piece under the table, the newlyweds’ house will always be full of guests.
- Newlyweds cannot refuse cake. The union will be short-lived due to misunderstandings.
- If the groom cuts the treat, this may threaten childlessness.
- Unmarried girls can put some crumbs from a sweet treat under their pillow to see their betrothed in a dream.
- Fruit in a biscuit predicts the absence of problems with childbirth.
- If young people feed each other cake, this is a symbol of their mutual understanding.
- The first piece sold at auction is attributed by some with a special meaning. The more expensive it is, the richer the life of the young will be.
READ ALSO: Sweet wedding moments: custom cupcakes
How to cut a cake at home: three surefire methods
Now that we already have the best knife for the job, let's ask Bublichkina about the methods that can be used to perfectly cut the dessert.
Fast cooling
We mostly like to eat cakes at room temperature. However, don't be afraid to cool the cake a little before slicing:
- Quickly cool the dessert in the refrigerator; 10-15 minutes will be enough for the glaze to harden. During this short period of time the cake will not cool completely.
- Slightly cold icing will spread less under the knife.
Once the cake pieces are placed on a plate, they will warm up quickly. If you're not sure, wait another five minutes before serving.
Hot way to cut a cake: just heat the water
Let's say you don't have time to cool your dessert. There is an even simpler option - dip the knife in hot water. Be sure to dry the knife with a towel after this, and then you can start working - the blade will still be warm and will not tear the cream.
Rest assured, a warm knife will cut the cream like butter. Your baby boy's one-year-old birthday cake pieces will be neat and clean, and the frosting will stay where you intended.
A clean knife is the key to success
Regardless of whether you cooled the pie or warmed up the knife, be sure to wipe the blade after each slice! It's normal for a knife blade to collect crumbs and icing, even if it's a serrated knife. As soon as cream begins to accumulate on it, it is likely to jam and smear the icing into pieces.
Bublichkina knows how to cut a large cake, and therefore recommends stocking up on a sponge or kitchen towel in advance to wipe the knife after each cut. Then you will see how its blade enters through the “body” of the dessert without the slightest hesitation.
Dinner is served! How cakes are eaten in the best houses in Paris
The cake is the king of the table and demands respect for its person. Before serving sweets, everything unnecessary is removed from the table so as not to offend His Majesty by being surrounded by dirty dishes and half-eaten snacks. All that remains are dessert plates and utensils - a knife and fork with two teeth, napkins, wine glasses, champagne flutes or cups, if you still decide to limit yourself to tea drinking.
You are only allowed to take cookies with your hands, and use a teaspoon to eat soft desserts without biscuits - jelly, ice cream, curd or yogurt cakes. But a chocolate cake, not to mention a fruit and berry cake with a biscuit layer, should be cut into small pieces and slowly savored with feeling, sense and arrangement, without betraying a voracious appetite.
There is a reason for the requirements of etiquette. Nutritionists have discovered that the ability to enjoy the subtle nuances of taste and aroma does not allow you to overeat on sweets! The more you focus on taste sensations, the faster you will be full, which means you won’t have to work out twice as hard tomorrow, burning extra calories. Pamper yourself and stay slim, and the Sweet Express confectionery will organize a sweet life for you!
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Confectionery tricks
We have already learned which knife to use for cutting dessert, and also about the methods. There are a few tricks left that are worth keeping in reserve.
fishing line
If you've heard of using dental floss to cut muffins or cheesecake, this trick won't surprise you. It turns out that a simple fishing line does a great job of dividing the pie into pieces. Use a clean, strong fishing line, the length of which should be no less than the diameter of the cake plus 10-15 cm. Now about how to cut:
- Make small marks on the surface of the icing ahead of time to serve as a guide for shaping the cake pieces. This operation will ensure that you get the required number of identical slices.
- When you're ready to cut, grip the line tightly in each hand. While holding it taut, press down with your thumbs so that the line passes through the “body” of the cake.
- When you reach the bottom point, release the line on one side of the cake and pull it out on the other. Before the next cut, wipe the line from any remaining cream.
Try to clean up the clutter
Sometimes we seem to know how to cut a cake into equal parts, and we chose the right tool, and we make the cuts as consciously as possible, but in the end we still end up with crumbs and smeared icing. In such cases, Bublichkina says: “Don’t worry! Your pie is still delicious, with cream and all the other bells and whistles.”
If you often bake dessert things, then there is a reason to buy pastry tweezers. It will certainly come in handy if you are determined to get perfectly shaped pieces. With its help you can remove all the crumbs and cream where it is inappropriate.
Anyutochka has another option, and it’s simpler and even very tasty. Remove the ice cream or whipped cream from the refrigerator and serve your Torte à la mode. Guests will be so engrossed in the multi-layered dessert that they won’t care for the crumbs!
How to cut a cake into equal parts so as not to deprive anyone
We will cut it, but how fair is the question. It’s good if we have a company of 4-6 people, but how will there be 8-10 of them? There is no point in counting on the fact that the contingent is already warm or being guided by the formula “from each according to his ability, to each according to his work.” Therefore, let’s briefly go over the cutting methods.
Round
The most basic method is to cut the cake in half, then divide each half into two more pieces. If there is a need, the remaining parts are divided into several different shares.
Cutting with chamomile is a more complex method. A large round piece is cut out from the center of the cake. This is done using some suitable form; in extreme cases, you can use a saucer, leaning it against the center of the product. The outer part needs to be divided into equal pieces, and the middle is dealt with according to the scheme described above.
Rectangular
Usually, professionals cut rectangular-shaped desserts into diamonds - this way they look appetizing and, needless to say, aesthetically pleasing. But this requires experience and a steady hand, and where does this come from working housewives? But they also want to know how to carefully and evenly cut the cake into equal pieces.
Therefore, we will proceed more simply: we will make the required number of longitudinal cuts along the long side of the pie, and then separate them with transverse “cuts”.
Square
With a square dessert the situation is simpler. The first thing they do is make two cuts perpendicular to each other through the center of the cake.
It turns out four equal pieces, which can be again divided in half or into four parts using the same technology.
If you are not afraid of experiments, try cutting the dessert diagonally and then into triangular pieces.
How to beautifully cut a round cake: three simple ways
If you treat yourself to sweets too rarely to acquire a professional instrument, and you are expecting few guests, simplify the task. Cut the cake into two halves, and then each in half again until all guests receive equal portions.
It is convenient to cut a round or hexagonal cake with minimal decoration into a “daisy” shape. Take a small bowl or bowl and place it upside down on the cake so that a circle is imprinted in the center of the top. Draw a circle around the perimeter with a knife, and then divide the part remaining behind the circle into equal segments. Then do the same with the remaining center, and if there is not enough room for maneuver, cut it crosswise into quarters.
The problem of slicing a cake is of great interest to mathematicians. In 1906, the English scientist Francis Galton, in the pages of the journal Nature, proposed cutting cakes not into wedges, but into two parallel lines, taking out the soft, fresh center. Perhaps the mathematician’s advice will be useful for single gourmets, but for a large group wedges are more convenient - this way everyone will get an equal share!
Cut the cake perfectly!
Regardless of whether you made a country Napoleon or another layer cake, cut it like an experienced pastry chef, using Bublichkina's recommendations:
- Be sure to use a sharp serrated knife to carefully cut through the dessert.
- If you have time, cool the cake, then heat a knife in hot water and cut a piece.
- Remember to clean the blade between cuts. At the very least, you know about pastry tricks.
- You will cut each subsequent pie with such confidence that even skeptical gourmets will envy you. The layers will look like they are in a store window, and the filling and glaze will obediently stay in place.
