AS A RULE, we recommend using thinner blades to minimize “compression” and “crumbing” as you slice your cakes.  Also, make sure to keep a pitcher or vase of hot water on hand to dip clean your knife between slices.

The crunchy texture of a meringue or dacquoise is best cut with a serrated knife and a gentle sawing motion. For cheesecake we recommend using a sharp, thin-bladed slicing knife or a hollow-edged knife. Layer cakes, pound cakes and cakes with a soft crumb are cut best with a sharp, thin-bladed slicing knife. Angel food cakes can be tricky, but If you don’t want to go through the trouble of pre-freezing or refrigerating your cake ahead of time, and if you don’t have an “angel food cake cutter” on hand, just stick to the tried and true basics: thin-bladed, serrated knife, hot-water-dipped clean blade between slow, long sawing action cuts.


While we prefer using a knife, rumor has it that unflavored dental floss (regular or “tape” style) can also be used quite effectively. Cut a long piece, at least three times the diameter of the cake and wrap the ends around your fingers or hands to get a nice firm grip. Hold the floss taut above the cake then cut down into it, applying enough pressure to get all the way through. Between slices you can either lift the floss up and out or slide it out to the side from the bottom and repeat the process as you cut the cake in half then quarters and so on until you have cut the desired number of portions. We think this technique is best used when pre-slicing cakes before the guests arrive.

 Contact AAA Sharper Edge for kitchen cutlery, sales and service. Mention this article for our SPECIAL.
(206) 310-2914  

AAA Sharper Edge, Inc.
12001 218th PL SE
Snohomish, WA 98296

Inspired by: Bakepedia
Video credit: Ask Keegan Gerhard
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