I've done a ton of searches on Google and YouTube and can't find this answer anywhere - I hope someone can help!
I am just getting started in cake design and am pretty proud of some of my 8" and 9" layer cakes. They look great on the cake platter, but then when I cut into them, the frosting gets all messed up and smears onto the slice, sometimes the cake comes apart at the bottom, or the slice just overall looks kind of wonky.
Now, I'm not expecting my cakes to look like the cover of Martha Stewart Magazine, but really, how do they get their slices to look so perfect? Does anyone have any tips on how to at least come close? Is there some sort of tool or technique?
TIA for any advice!
Thanks but it shows how to cut a round wedding cake into multiple pieces. I'm talking about a regular home-made round cake cutting into slices. Can anyone help?
OK... doesn,t look like anyone else could help. So, i will try again, YOu do the same for wedding cakes. you keep your knife clean, Cut down tip first, the back next, all the way out to the end. I wipe the knife after each cut. Do no lift knife until you get to the end of the cut. Been doing it for 18 yrs. since cake decorating cakes. hth
I have found using a knife with a smooth blade helps.
^ this. Don't use a serrated knife; use a smooth blade.
It also helps if the cake is cold. And don't worry about the ones in magazines. Those are done just for photo shoots so of course they're going to look perfect.