Sometimes when you let your cakes settle they will have a slight bulge in them. I am not talking about the filling bulge, but the actual cake might bulge out sometimes. The knife I am using just will not trim the cake. All it will do is pull the filling dam out. For one reason or another the blade sticks to the filling dam, but not the cake??
Other times I want to trim the cake so it is a complete 100% even circle shape or square shape cake. Do I use a knife that has visible serrated teeth on it? Do I use a blade that is just smooth but sharp??
I hope this makes sense to ya'll?? =)
Suggestions or tips are appreciated!
Serrated knives are best, from my experience (which isn't much, lol, but it has worked!)
I use a 14 inch serrated bread knife. Often, Irun it under hot water. Frosting doesn't stick to hot.
Thank you !
I will try running the knife under hot water next time
I use a serrated bread knife as well but I am going to use a warm knife next time, I can't believe I haven't thought of that by now when trimming!