I understand that cakes are easier to carve from frozen, do forum members agree? Wouldn't the cake be too hard/icy to carve?Also, what is the best knife to use? Serrated or non-serrated? I have seen pictures in Kerry Vincent's book. She uses a long thin blade, non-serrated, with a rounded tip. Has anyone used this type of knife, and knows what it is called?Thanks in advance.
2/18/06 at 11:34pm