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Old 07-28-2006, 06:13 PM   #1
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How to cut cake layers?

Does anyone have a reliable way of cutting cake layers evenly? I just had to throw out a genoise, because when I tried to cut it into three layers, I completely ruined it.

I have tried those contraptions (I bought a professional quality cutter from pastry chef central) but it was completely impossible to use (that's in the trash now too). How do people do it?

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Old 07-28-2006, 06:22 PM   #2
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You could try a piece of thin and flexible yet sturdy wire, and line it up on the edge of the cake and pull towards you. PA Baker might be able to help you better.
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Old 07-28-2006, 06:24 PM   #3
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maybe try dental floss, similar to what amber suggested.

a genoise might be harder to cut because of all the moisture in it as well.
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Old 07-28-2006, 07:04 PM   #4
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Here's a little info. http://www.wilton.com/wedding/makecake/torting.cfm
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Old 07-28-2006, 07:06 PM   #5
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This is more detailed. http://www.baking911.com/decorating/...cut_layers.htm
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Old 07-28-2006, 08:19 PM   #6
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More to this than I thought. I use a wet knife for cheesecake but I've heard of employing floss too.
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Old 07-28-2006, 09:24 PM   #7
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I have read these instructions before. It's easy to say to keep your hand level, but almost impossible (for me) in practice. No matter how steady I try to keep my hand, I always end up mangling my cake layers. I had a high and tall genoise (more than 2 inches) that was baked perfectly and evenly, and I end up completely ruining it.
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Old 07-28-2006, 10:10 PM   #8
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I dont think you can cut a 2" cake into three layers without it falling apart. If you cut it in half that should work.
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Old 07-28-2006, 10:33 PM   #9
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Put down chopsticks on each side of the cake as a guide for cutting with a serrated bread knife.
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Old 07-28-2006, 10:34 PM   #10
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I too use the Wilton Cake Leveler.. I love mine..
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