Baking a real biscuit is not an easy task. It will take both experience and skill, and most importantly - a great desire to learn. But making the dough is only half the battle. Ready-made cakes still have to be evenly divided for a layer and decorated. It takes a good tool and a little patience to get a flawless cut on a biscuit. How to approach this laborious task and cut the biscuit cake correctly?
Instructions
Step 1
If you are confident with your eye, then use a long knife (at least 25 cm) with a serrated blade to cut the biscuit. First, cut the "hump" (bump) off the surface of the cake. Measure the height of the sponge cake and make a few slits in the middle to mark the half of the cake around the entire circumference. Lightly press the cake with your hand and, slowly rotating it counterclockwise, with the other hand, saw with a knife towards you along the indicated marks. Cut deeper and deeper while continuing to rotate the cake. Move the knife deeper towards the center with each new twist until the biscuit is completely cut. So, with slightly precise sawing movements, you will divide the future cake into two discs.
Step 2
Get a plastic pastry divider with a string. With its help, it is very easy to cut pieces of the required thickness. A device with a string for cutting biscuit slightly resembles a hanger for a clothes, on the ends of which are rubber tips and several levels for a string. Place the device with rubber feet on the table and slowly slide it through the cake, cutting it with a string exactly in the middle.
Step 3
Some pastry chefs use twisted thread or fishing line. Wrap the thread around the biscuit at the required height, cross the ends and slowly pull on them. The cut turns out to be quite even, but the biscuit can crumble a lot. In this case, only mark the place for cutting with a thread and try to cut the cake in the marked circle with a knife.
