The Right Tool for the JobBut before we discuss the various methods, Mary. B. ( One of England’s most beloved TV Personality, Judge and chef) has an initial suggestion: “Use a sharp, hot knife—so run it under hot water and dry it off after every slice, especially for chocolate,” which keeps your knife from literally losing its edge by getting clogged with icing.
Note that it’s a sharp knife that’s needed. Just because cake is typically soft doesn’t mean you should bludgeon it with a dinner knife or a wedge-shaped pie server. Also the longer the blade, the more even and elegant your slices will turn out.
Consider that most standard round cake pans are eight or nine inches in diameter. According to the grid method, anything larger than a six-inch cake should be cut into rectangles, not wedges. Mary B. explains one of the common pitfalls of the wedge method: “I used to work at a restaurant where we had to get wedges out of a 12-inch cake, and if you didn’t hit the exact center when you started cutting, then the whole cake was off.”
Rather than trying to eyeball the center point of the cake and cut radiuses, with the grid method you need only estimate about two inches from the edge of the cake to start cutting slices. “This way you get the most slices and it’s also the easiest,” explains Mary.
You’ll benefit from slices with varying icing-to-cake ratios, so pieces can be distributed according to individual taste.
The grid method is also helpful if your cake has gotten warmer than you intended; if it’s been sitting out for too long, or has been outside in the heat for any length of time. The warmer the cake the less structural integrity it maintains. “Cake should be served [at] room temperature,” says Mary.
If you are unsure at all please click here and this link will take you to a quick and very easy video, that best shows the method. HAPPY SERVING & ENJOY!!
THIS VIDEO IS NOT AFFILIATED OR CREATED BY THE LONDON BAKER AND COMES FROM A THIRD PARTY SITE.