How to Cut With a Cake Knife

You can cut a perfect slice of cake almost every time.

Cutting a cake, tart or pie can be much more challenging than it sounds. Flaky crusts, runny fillings and crumbly cakes can all get in the way of cutting the perfect slice. Once you manage to cut out the first slice, the rest is usually easier, but that first slice can be tricky. Fortunately, using the proper equipment correctly can minimize these unsightly or messy mistakes and leave you with pristine slices almost every time.

Things You'll Need

• Cake, pie, tart or similar item
• Cake knife
• Container of hot water (optional)
• Towel (optional)

Instructions

1. Decide on where you want to start the first cut in your cake, pie, tart or similar item. For a round item, this will probably be the exact center of the cake or pie. For a sheet cake that you want to cut into squares, this may be just a few inches in from one of the sides.

2. Choose the point where you want to end the first cut. This point will probably be on the nearest edge of the cake, pie or tart to the point where you decided to start the first cut. This may vary, however, depending on how you wish to cut the item.

3. Line up the knife, so it makes a straight line, pointed down toward the cake, from the spot you decided you wanted to start the first cut to the place you chose to end the cut. If the item you are cutting has a soft surface, you can touch the knife gently against the surface of the item as if you were going to chop straight downward. This will leave a line across the top of the cake or other item, and you can use this line as a guideline to ensure you are cutting straight.

4. Plunge the tip of the knife almost straight down into the cake, pie, tart or other item in the spot where you decided to start your cut. Make sure you cut all the way through the item you are slicing.

5. Bring the rest of the knife down gradually. As you cut down with the knife, make sure you feel it going all the way through the crust at the bottom of the item you are cutting. Using this method, the crust should be the last part you cut (assuming you started in the middle of a round item).

6. Repeat this process to cut the other side of the slice.

7. Slide your knife under the slice you just cut and gently lift it straight upward. If it sticks, put the knife back into the places you already cut and make sure you cut all the way through.

Tips & Warnings

• If you are cutting a particularly sticky item (like a lemon meringue pie) or if you will be gradually cutting slices over a prolonged period, dip your knife into hot water between each cut. Wipe the wet knife with a towel to remove any water and food remnants from the last cut, then continue cutting.

Resources

• Allrecipes.com: Cake Recipes