Cake Cutting?

Question

I may be making a cake for my fiance tonight. I'm making a thick chocolate cake and hoping to be able to use a cake cutting tool (the long wire or even a bread knife)

Should it be cut when it's cool or warm..

Whats your opinions?

I'm also not making the cake regular, Im omitting the eggs and oil and using diet cola (yes this is possible..very popular amongst weight watchers :) )

sorry i guess I meant cutting the cake in two to make layers

also, where do i store it throughout the week without it drying out?

Answer 1

it must be completely cooled before cutting. When I split the layers, ironically enough, I use dental floss... the unflavored kind of course... pull out enough to wrap completely around the cake and cross over in front. Then, cross the two ends together (like you are tieing your shoes) and pull tight... the thread or floss pulls straight across the middle and cuts the cake...works for me and no special equipment needed. Just move slow with it so you keep it straight... and I hear that the cola cakes are REALLY good.

Because I bake so much, I have a plastic cake cover and base that I store the leftover cake in when there are leftovers.... but any air-tight container should work well.

Answer 2

It is always better to wait until the cake is cool to cut it. If you want clean cuts, use the sharpest knife you can fine and try not to pull the knife through the cake. Otherwise, the cake crumbs stick to the knife and pull other crumbs with it, and the cuts will be jagged and messy. Always press down with the point of the knife first, then gradually shift your weight down to the handle. Then gently pull the knife out at the base of the case, not straight up. And before making another cut, wipe the blade of the knife on a wet towel or paper towel. This will keep all of your cuts nice and clean.

I'm a pastry chef and we learned this in culinary school. It works very well for me.

Answer 3

Let it cool! ALL the way.

1. Your icing or glaze, if any, will slide off of even a warm cake.
2. Cooling allows the strucutre of the cake to get established, so it can be neatly cut. Cutting it warm will just make it fall apart.

I hope it won't fall apart anyway, since there are no eggs in it.

Answer 4

i would let the cake cool completely and use the biggest knife you have to slowly and carefully slice the cake in half horizontally. a ruler can help you keep your line straight. cake keeps really well in the freezer, so if you want to save your cake for later in the week, wrap each layer in lots of plastic wrap and freeze. make sure you pull it out to defrost on the counter the morning of when you need to finish it. i hope this helps you.

Answer 5

Always let the cake cool and the frosting set before cutting; otherwise the cake will crumble and the frosting will separate from the cake.

Answer 6

I always cut cake cool after I frost it.

Answer 7

It should be cut when it is cool. If you cut it when it is warm then it will just fall apart.

Answer 8

Let it cool as much as possible, frozen is even better if you have the time.