For
cut a cake into even slices
you need a stable surface, a suitable knife and a method consistent with the shape of the cake. The number of portions is not universal: it depends on the size, height and desired size of the slices.
Before cutting
- Place the cake on a stable base and clear the space around it.
- Use a blade long enough to go through the portion you want to cut.
- For soft cakes, a serrated knife may be useful; for compact preparations and smooth surfaces, a long, non-serrated blade may be preferable.
- Clean the blade between cuts. If the preparation allows it, a slightly warm and very dry blade can make the cut cleaner.
How to cut a rectangular cake
First identify the approximate number of servings and visually draw a grid. Make parallel cuts along one side, then cut the resulting strips at regular intervals. Keep the distance between cuts the same instead of relying on a fixed proportion, because the size of the slice changes depending on the cake and the occasion.
How to cut a small round cake
For a small round cake you can use the classic wedge method. Cut along a diameter first, then form quarters and divide each quarter, keeping the opening between cuts as close as possible.
How to cut a large round cake
For a larger cake, very long wedges become difficult to serve. You can cut an inner ring and divide the outer band into regular portions; once the band is finished, proceed with the central part. The diameter of the ring and the width of the slices must be adapted to the size of the cake.
How to get cleaner slices
Cut with a controlled motion, without crushing the cake, and transfer each slice with a spatula. Clean the blade when cream, chocolate or crumbs begin to accumulate. For semifreddos, ice creams and very soft cakes, always respect the temperature and serving instructions for the preparation.
