September 22, 2016
You bake the cake and decorate it will all your heart. But when it comes to cutting it into nice slices, it breaks your heart as the slices fall apart while you are cutting the cake. How to deal with this?
The answer: choosing the right knife.
While chef knife is extremely useful in many kitchens, a slicing knife or serrated edge knife with a thinner blade is recommended for cake cutting. The serrated edge will help to cut through without any cracking. It’s small but powerful enough for less-dense cakes with a soft texture inside and harder outside, like a birthday cake, banana bread or anything else with lots of crumbs. You can also use it to level cakes before frosting.
Use sharp and thin straight blades when there is less difference between the inside and outside texture, like cheesecake and nut-bread.
Hot or cold knife? – cold knife works just perfectly fine. However, if you are slicing cheesecake or chocolate topped slice, it would be better to run your blade under the hottest water and dry it completely (or else you will end up with little crumbly bits on the top or the edge of your slice).
More cutting utensil here.
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