Here is Why You Have Been Cutting Cake In The Wrong Way

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Is there a wrong way of cutting cake? Your first thought will probably be “how could there be a wrong way of doing it”, but in fact there is really a wrong way. It is wrong according to science and it is incorrect for your own practical and convenient reasons.

You are well familiar of the old way of cutting cake: you just grab a knife and cut a triangular piece of it leaving a whole in the cake. Of course, the piece is sweet and extremely delicious, but you cannot eat the whole cake, so what an average person does is to put the rest of the cake in the fridge. The next day you want to have another piece of cake, but there will be something wrong with the taste of the cake – it is not as juicy as the previous day, it will be much drier. That is because when you have left a piece of the cake in touch with the air, it just gets dry.

The good news is that there is a way you can stop this. There is a scientific way of cutting cake that has been known for a long time, but people did not think that it could be used for cutting cakes so that they can remain fresh and juicy for the next day as well. And actually for a couple of days. Here is how to do it.

How to cut cake in the right way

So, you have perfectly delicious and whole cake. Get a knife which you will use to cut it and cut it in half making a straight line through its diameter. Do not worry, you are doing everything the right way and you will not be wasting any cake. Then cut the cake again to make a piece from the middle part of it. And you will have a nice rectangular piece instead. You can cut it again in halves if it is too big for you.

Then to preserve the inner side of the cake, put the two pieces of the remaining cake together. They will match almost perfectly. But to make sure that the cake is absolutely closed together and that it will not come apart, you will need a small and simple tool – a rubber ban. Put it around the cake so that the flesh remains soft and fresh. And put the cake back in the fridge.

The next time when you want to cut a piece of the cake, you will have to repeat the procedure but this time cut a piece square to the first cutting. This time, since you have already cut the cake once, you will have two pieces instead of one, which will be smaller than the first one. And you probably wonder what happened to the elastic ban, how to remove it. Well, you will have to just cut it with the cake, and remove it. When you taste this piece of the cake, you will make sure that it is just as delicious as the first day.

When you are done with eating cake put it back in the fridge in the same way you did the precious day. Get another elastic ban and put it again around the cake to make sure that it will stay together. And you can just continue with in the same way until every single piece of the cake is in someone’s belly.

Now you already know how to cut a cake in the right way, so it is time to put all of your new knowledge into practice. Here is a very quick recipe for a very delicious summer cake.

Cream Strawberry Cake Recipe

Ingredients

2 cups of flour

2 large eggs

2 teaspoons baking powder

1 quart sliced strawberries

2 1/2 cups whipping cream

1 1/2 cups sugar, you can add some more to the strawberries if they are not sweet enough for you

1/2 teaspoon salt

Directions

While you are preparing the mixture, preheat the oven to 3500. Get a pan and grease it with some cooking oil. You need just a few drops, so be careful not to put too much if you do not want your cake to become too greasy.

Now get a large bowl and mix the flour, the eggs, the baking powder, the sugar, and 1 ½ cup of cream until you everything turns into a smooth mixture. You may need a mixer since it will be a bit hard for you to mix well the sugar.

Once the mixture is nice and thick, put it in the oven and bake it for 35 to 40 minutes. You should check it from time to time before it is ready. When it is ready, let it get cool for some time.

While you are waiting, prepare the strawberries. Cut them in pieces, preferably in their natural strawberry shape and cover them with some sugar if you want. Let them stay for some time like this to absorb the sweetness of the sugar. It will take you about 20 minutes.

Then spread the rest of the cream over the cake. Put the pieces of strawberries on top of the cake and serve.

Bon appétit!

cutting cake

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