if you're talking about "scoring" a cake not cutting all the way through it i use a ruler. i bought one just for this and treat it as part of my decorating supplies. i mark on the edges where i need my lines to be then just line up the ruler and gently press down alittle. hope this helps!
After I make squares for cutting, depending on the design, I pipe small borders over the lines and it looks nice and sectioned for cutting.
if you're talking about "scoring" a cake not cutting all the way through it i use a ruler. i bought one just for this and treat it as part of my decorating supplies. i mark on the edges where i need my lines to be then just line up the ruler and gently press down alittle. hope this helps!
I use this same method. I also use the back of a large serrated knife sometimes, it depends on the size of the cake i'm using.
What is the best way for cake squares to ensure cake is cut all the way through? I tried the floss and it did not go all the way through. I also put a small shell border on it around the squares I agree it does dress it up. I just need to find out how to get the cake divided all the way through.
sorry i can't help you with getting the floss out. I never cut all the way through, I just mark the icing so the person cutting has a guidline. Sometimes I leave the faint marks with my decorations over top of them, and sometimes I add somesort of border to the line. Sorry I can't help more with this one.
I too had this question a couple of weeks ago and I chose to do the ruler and floss techniques. No matter how hard I tried, I couldn't get the pieces to look uniform in size.
Yesterday I was at our local baker's supply sotre and they have a clear plastic mat that you lay on top of the cake and it makes an impression in the icing and then you just pipe over it. I don't know what it is called, but if you are going to do more of these cakes, maybe it would be worth the investment. I think they cost around $6-$8 depending ont he size and # of servings you want to do.
Hope this helps you!
To get them uniform in size I do the following:
1) AFTER I have my base icing on I measure my cake. I figure out how many peices i need each way. (example-i need 12 peices, i need one side with 3 peices and the other side with 4 so i end up with 12 peices when i cut the entire cake-i hope this makes sense)
2) I then take toothpicks and put them in the top edge of the cake at my intervals, whether it is every 1" or every 2" etc....
3) Take out the toothpicks (leaves small holes to follow, but they will be covered up with a border.
4) take my ruler or the back of my knife and connect my dots from one edge to the next.
5) Ta-da it is done, sometimes they don't always look perfect but once you decorate a cake NO one will notice (except yourself, this is always an exception!)
Something to keep in mind. I received this tip from a former co-worker. If you are only putting a border around the outside of the cake once it is "scored" Make sure to make your outside peices a touch bigger. This way when you put a border on them, they look like the same size as all the rest. The border is deceiving and can make a peice look smaller b/c of the extra icing around the edge.
Hope this further explination helps someone.
I currently share a camera with a family member (or should I say they share their camera with me) So hopefully next time I get it I can take some pictures for people to see. I know a few different ways of scoring a cake. So hopefully you can find a way that works for you.
Leily
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