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Old 06-18-2014, 10:41 PM
 
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Intriguing concept. It seems suitable for one or two people who intend to eat a cake slowly over a few days.

For a group gathering, less so. The wedge shaped slices are preferable as it provides for an equal distribution of slices and icing to cake ratio.
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Old 06-18-2014, 10:48 PM
 
Location: Philaburbia
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What a mess! Think of how difficult it would be to lick the frosting off the rubber bands ...

Mmmm ... cake ...
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Old 06-18-2014, 11:49 PM
 
Location: San Antonio, TX
10,864 posts, read 18,910,587 times
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Quote:
Originally Posted by Tallybalt View Post
Intriguing concept. It seems suitable for one or two people who intend to eat a cake slowly over a few days.

For a group gathering, less so. The wedge shaped slices are preferable as it provides for an equal distribution of slices and icing to cake ratio.
Depends on the cake size...I usually make 10" round cakes for family gatherings and the wedge ends up being too much cake unless you can cut it 1/2" thick or less. But then again I split the layers and put icing between them so there's plenty.
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Old 06-19-2014, 07:13 AM
 
Location: The Carolinas
1,987 posts, read 1,904,694 times
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mmmmmmmmmmmmm caaaaaaaaaake.
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Old 06-19-2014, 08:38 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 4,955,908 times
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A lot of methods work & I've truly never heard anyone complain they can't keep dessert fresh... we do live in a world with Tupper/Gladware & cling wrap. A long time ago, I worked on a PBS cooking show. The host was also a caterer, who showed the crew how to more easily cut a round cake. The main premise was it was quick, less messy & everyone got an even piece.

She placed a styrofoam cup in the center & cut a circle around it, then was able to quickly cut equal pieces in the traditional way, all around the cake. No points on one end, size was consistent, it was easier to maintain portion control, particularly if surprise guests showed up at a buffet & if there were no plates & only napkins, it was easier to eat. I've used that method ever since, mainly as it's quicker. And, I love getting the center piece at the end!
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Old 06-19-2014, 08:48 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,224 posts, read 25,437,758 times
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Quote:
Originally Posted by PatanjaliTwist View Post
A lot of methods work & I've truly never heard anyone complain they can't keep dessert fresh... we do live in a world with Tupper/Gladware & cling wrap. A long time ago, I worked on a PBS cooking show. The host was also a caterer, who showed the crew how to more easily cut a round cake. The main premise was it was quick, less messy & everyone got an even piece.

She placed a styrofoam cup in the center & cut a circle around it, then was able to quickly cut equal pieces in the traditional way, all around the cake. No points on one end, size was consistent, it was easier to maintain portion control, particularly if surprise guests showed up at a buffet & if there were no plates & only napkins, it was easier to eat. I've used that method ever since, mainly as it's quicker. And, I love getting the center piece at the end!
I love this idea! I'm in charge of cake for everyone's birthday or event -- not baking it; just buying it (and cutting it) -- and I'm not adept at the cutting part. I'm a champ at choosing and buying, but cutting is always a trial for me. Some people get a sliver, some people get a SLAB, yet nobody has offered to take over the job (I guess they're hoping for a slab). I'm definitely going to use this method -- and calling dibs on the round piece in the middle!

Thanks!
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Old 06-19-2014, 08:56 AM
 
Location: Living on the Coast in Oxnard CA
15,372 posts, read 25,591,738 times
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Quote:
Originally Posted by dizzybint View Post
I thought we all cut a cake the same way in triangles...

Scientist reveals 100-year-old method to cut cake | Mail Online
I usually cut my cakes in square pieces. Why would anyone cut them in triangles?
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Old 06-19-2014, 08:58 AM
 
Location: Temporarily, in Limerick
2,898 posts, read 4,955,908 times
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Quote:
Originally Posted by DawnMTL View Post
I love this idea! I'm in charge of cake for everyone's birthday or event -- not baking it; just buying it (and cutting it) -- and I'm not adept at the cutting part. I'm a champ at choosing and buying, but cutting is always a trial for me. Some people get a sliver, some people get a SLAB, yet nobody has offered to take over the job (I guess they're hoping for a slab). I'm definitely going to use this method -- and calling dibs on the round piece in the middle!

Thanks!
You're welcome, Dawn, but impress them & tell them it's a method you created. You'll forever get to keep your cake cutting duties & have a better chance at the center piece!

BTW, this method works great with round, solid casseroles (like potatoes/cheese... anything that's not too saucey) or meatloaves (if you bake them in round cast iron, like I do). Until this method, my sliced meatloaf always looked like someone used it as a hockey puck by the time it came to the table.
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Old 06-19-2014, 10:23 AM
 
11,069 posts, read 6,583,754 times
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Quote:
Originally Posted by SOON2BNSURPRISE View Post
I usually cut my cakes in square pieces. Why would anyone cut them in triangles?
Even round cakes? That is the type of cake people are talking about cutting into wedges.
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Old 06-19-2014, 12:32 PM
 
Location: Living on the Coast in Oxnard CA
15,372 posts, read 25,591,738 times
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Quote:
Originally Posted by Sundaydrive00 View Post
Even round cakes? That is the type of cake people are talking about cutting into wedges.
I don't have any round cake pans. Sorry. OK I should have read the story but I was lazy today. LOL

Funny because my mom would bake rectangle cakes as well. My wife will order sheet cakes and they are rectangle. Guess I was not thinking. It happens often with me, I post before I think.
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