Dumb question...I want to carve a cake, but I'm afraid of ruining the whole cake. How do you do it? What is the consistency of the cake? Do you use a special knife? HELP please!! Thank you.

I always freeze my cakes before carving makes life a whole lot easier. (make sure it thaws before decorating though) Hope that helps

I've used just a simple long serrated knife. My best friend used her electric knife and absolutely loved it. I picked one up at Wal-Mart for $10 and it works great!

Normally I make sure the cake is a pound-cake consistency, so I add pudding and a extra egg to the cake mix. Then I make sure it is frozen good before I start carving. I use a Cutco bread knife and it works great!

I do the same here lol=) So I must be doing something right! I freeze the cake first, then use a serrated knife to carve. I learned the hard way that if I didn't freeze it, it was a mess. I wouldn't cut as smoothly, and ended up with pieces breaking off=( So they have the right answer...freeze it good and get out the serrated knife! GL with your cake=) Jen

Do any of you guys freeze your cakes before your torte them? I have 3 two inch cakes that I need to torte and I'm living in fear that they are going to break up.

Yup, I follow the tips on here-cool for 10 minutes, wrap in saran wrap, and straight into the freezer. Once they are good and frozen then I bring them out to carve, torte, etc. I normally put the crumb coat on while they are still frozen, helps to give you less crumbs!

I have had a hard time cutting throught the middle of a cake that's completely frozen - even with a serrated or a bread knife. I don't completely freeze my cakes - just until set well.

Debbie

This site rocks! Everyone is so helpful, it's like having a dozen experts in my kitchen helping me all the way. I'm going to pop my layers in the freezer to firm them up, then I'll attempt to torte them. Wish me luck!! (If they break up ... I'll just eat them! Hmm... wonder how many ww points that would be?)

I usually use a grapefruit knife to carve my cakes. It makes nice rounded edges....

I usually freeze too. Ribbitfroggie love your avatar How cute is that?

I use a special knife called a fruit and vegetable knife, it is a little thinner and has a bit of flexibility for rounded areas, it is similiar to a thin boning knife only it is serrated. for big things I also use a electric knife. I partially freeze my cakes before carving. For little pieces I also use the pumpkin carving tools you get in the kits they are perfect for doing cupcake or minicake carving.

Thank you, thank you, thank you! You all have been very helpful....as usual. I shouldn't be surprised. I would have never thought to use a pumpkin carving kit....and I thought I was the only one who didn't have a clue about carving cakes? Who'd have thunk it?! Thank you again!