Cookaholics Bulletin Board

trinket,

A cold cake slices better. For this, the cake was straight from the fridge and I used an 8" chef's knife. I think a thin, unserrated knife does a better job than a serrated knife for these kind of butter cakes. Next time I might even try my carving knife since it's even thinner. Denser pound cakes may benefit from a finely serrated edge, and fluffy chiffon/angel food cakes are a whole 'nother story.

After a couple of slices I wipe the blade clean or the residual frosting messes up the other slices. I don't wet or heat the knife.

I usually try to let the slices sit for a few minutes to take off the chill. Too long, though, and it starts to dry out.

I haven't tried cutting it cold but leaving all the slices together, then allowing the whole cake to come to room temp and serving, but it's a noble idea.

HTH

Completely concur...

When I worked at the Biltmore we had Sunday brunch every week and had to cut a LOT of cakes. I own a very long and thin serrated knife. This is my "go to" weapon of choice. We'd actually throw some of the more troublesome cakes into the freezer to firm them up first.

But we always cut them cold.

Amy

Thanks so much Darcie, I feel like even I could make a cake now. I really love your photography too.

Mary

Is there any way to make this fit the screen size better? The content is great, but I keep having to scroll back and forth...

I'll try to even out the picture sizes when I can figure out how.

That looks like a great cake. I don't have cake strips, so would a bain marie work? Or does the lower temperature of the water reduce the baking action?

I'm not sure that it would work in a bain marie. I'm thinking the humidity might be a problem, but I've never tried it so can't say for certain. I would just go without rather than risk a bain marie. The only difference will be that the cake will rise a little more in the middle.

I agree with Darcie...just bake without and trim the dome of the cake.

Amy

agree....or make your own
I googled homemade cake strips and there was a number of hits, this one from Rose LB looked promising.
http://www.realbakingwithrose.com/2006/01/post_1.html

Very cool! Baking at altitude, I've had such headaches with huge domes on my cakes. This looks like it might help and is easy to assemble, even here in the Philippines. "Salamat Po!" as they say here (Thank you, ma'am)