Tortenmesser

Cake knife

Making and decorating a cake is often easier than cutting the noble dessert into beautiful pieces afterwards and transporting them to a plate. Often the pieces of cake are crushed a little, the decoration is pressed into the cream and this to the outside. When the piece is moved, it then tips over onto its side and there is not much left to see of the decoration that was previously so beautiful. With this cake knife, however, you ensure smooth edges, straight cuts and upright cake pieces!

Cake knife - Application

To begin, of course, need to make or order a cake. Let your creativity run wild! With various creams and mousses, sponge cake, crispy base, fruit jelly, whole fruits and much more, you can create the perfect cake. The decorations are just as varied, for example, you can add Mirror Glaze, cream, buttercream, Cake Lace, fondant, chocolate ganache or cake icing to the cake and decorate it with various sprinkles, fondant figures, flowers and more.

When the time has come and the noble cake is served, take the cake knife to hand. Depending on the contents and coating of the cake, cut with the smooth or serrated side of the knife. For soft cream layers with thin sponge cake layers and for fondant tops, choose the smooth edge. This can simply be carefully pressed down, creating a smooth edge. If your cake has a slightly harder crunchy base, japonais bases, shortbread or large pieces of fruit, the serrated blade is more suitable. It can be used to easily saw through harder and tougher layers of the cake without pushing out the cream.

The sliced pieces of cake can now be immediately transferred to the plates with the help of the knife. To do this, carefully run the knife as far as possible under the piece of cake. Then lift the piece slightly, take it out and place it on a plate at the front. You can then simply pull the blade back out from under the cake piece.

Before cutting the next piece of cake, you can dip the knife in a container of hot water or rinse it. Then dry it briefly. This way the knife is nice and hot, creams with gelatin and mirror glaze are cut smoother. In addition, you prevent unsightly cream residue from being skimmed off the surface of the next cake piece. This is how you cut perfect pieces of cake!