"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Thread Tools Display Modes
Old 06-18-2014, 04:24 PM   #1
Executive Chef
Join Date: Nov 2004
Posts: 3,465
The Scientific Way to Cut a Cake

Screw the Normal way when you can do it the Scientific Way!!!


Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 06-18-2014, 05:13 PM   #2
Head Chef
creative's Avatar
Join Date: Jun 2014
Location: UK
Posts: 1,614

This assumes people are not already tipsy when it comes to cutting the cake!

"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 06-18-2014, 05:37 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,089
The early pieces are more cake and less frosting than a traditionally cut cake. The last four pieces are more frosting and less cake. Also, those stupid rubber bands would make a mess.

Not to mention, if you bake and store the cake properly, it won't really dry out between slices.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-18-2014, 08:50 PM   #4
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,923
Tip a mixing bowl over the top if you don't have a "cake saver" pan.

Put a piece of plastic wrap over the cake. Poke the cake top with toothpicks so the frosting doesn't stick to the plastic.

Eat all the cake. Or, Send a piece home with everyone. There. (dusts hands.) No leftover cake to dry out.
Whiskadoodle is offline   Reply With Quote
Old 06-18-2014, 09:23 PM   #5
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,086
I'm all for the scientific method. I soooo love licking frosting off my hands.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 06-19-2014, 07:54 AM   #6
Head Chef
GLC's Avatar
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
What the scientists failed to consider....

In the news, word that "scientists" have determined that there is a better way to cut a cake to keep it from drying out.

A Scientifically Smarter Way to Cut Cake - ABC News

This may help some people, but I feel they largely wasted their time. In my experience, few cakes stay around long enough to dry out.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 06-19-2014, 09:05 AM   #7
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,477
I rarely make layer cakes anyway. Most of the time it's a sheet cake in a 9x13 pan with frosting on top. Put the lid that comes with the pan on when we're done for the day and no dry cake.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 06-19-2014, 12:02 PM   #8
Master Chef
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,745
That guy is so annoying I could only watch half of it. The second rubber band was enough for me.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-19-2014, 12:59 PM   #9
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,778
When cutting a wedding cake or other large layers we cut it in slices like that and then portion them out. But this is slightly on the silly side. If you don't want your open edges to dry out, use a cake cover, plastic wrap, zipper bag, etc.


Oh, and who only cuts one slice of cake a day?
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

LPBeier is offline   Reply With Quote
Old 06-19-2014, 01:35 PM   #10
Master Chef
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,585
I can relate and I can do this! After all, I liked geometry in the 10th grade and was good at it.

roadfix is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:43 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.