How to cut a biscuit into cakes. How to evenly cut a biscuit into cakes: step by step instructions and recommendations. Video: how to cut a biscuit into cakes using a thread

Sponge cake - the basis of cakes, pastries, rolls. The biscuit is made from minimum set ingredients and, if technology is followed, it almost always turns out to be lush, light, delicate. But baking a good biscuit is half the battle. Indeed, in its "pure" form, biscuit is practically not used, so it needs to be turned into a confectionery product, for example, into a cake. This "transformation" can be done with mastic, meringue, marzipan or icing. Previously, of course, you need to smear the cakes with cream or soak in syrup.

Of course, if you have to deal with purchased biscuit cakes, then there will be no problems. And if a fluffy biscuit 5-6 cm thick, removed from the oven, has cooled down on the table for a long time, then the question arises: how to cut it into thin cakes?

This task is not an easy one. And ordinary housewives, unlike professional pastry chefs, who have at their disposal special devices for cutting biscuits, have to cope with this task on their own. In addition, it becomes more complicated in proportion to the number of cakes that need to be obtained in the end. Therefore, if there is no special experience in this matter, then it is better to first stop at two or three layers. In any case, when choosing a way to cut a biscuit, you need to really estimate the height of a whole baked product.

Method number 1.
The most common, but not the most accurate (in the sense - even) way is to cut the biscuit with a knife. With the help of a knife, it is convenient to cut dense biscuits, and loose ones can crumble from such "interference". Therefore, the knife must be long, sharp and with a very thin blade. First, you need to make "notches" along the height of the future cake / cake layers and make sure that all these marks are at the same level. Slightly holding the biscuit with your hand and, slowly rotating it counterclockwise, with the other hand, cut with a knife towards you according to the indicated marks.

Method number 2.
This method is also not complete without a long and sharp knife, but a ring from a baking dish is additionally used as a "helper". The biscuit is placed inside the ring, at the bottom a plate or several plates of the same diameter are substituted under it. The more plates there are, the higher the biscuit will come out over the edge of the mold, the thicker the cut cake will be. The essence of the method is that the shape ring acts as a yardstick for the layers of the biscuit. The main thing is that the knife is always directed clearly horizontally, without tilting. If you need to make several cakes, then you will have to add plates from below, and then measure the height of the future cake again.

Method number 3.
A strong thin thread (nylon) or fishing line, of course, is thinner than any knife, so you can use them to make narrow layers of biscuit. With the same knife, you need to outline the width of the cake and make a light incision, which can be continued with the help of a thread. Tie the thread around the biscuit at the required height, cross the ends and slowly pull them in different directions, moving the thread / line through the thickness of the biscuit in a horizontal plane. It is more convenient to do this towards yourself, and not vice versa.

Advice! Cut the biscuit cake and decorate it with cream only when it has cooled down.
What can replace a piping bag?

The pastry bag has always been and remains the main tool of the pastry chef. It is needed for depositing cookies, decorating cakes, filling custard cakes, etc. If you consider yourself to be a novice confectioner or already dare to cook confectionery world hits, you cannot do without a pastry bag. It is better to get a package of good pastry bags and several attachments that will allow you to apply the most original patterns and decorations to the dessert.

You can replace the piping bag with a piping syringe. But the simplest and always available replacement is parchment or a plastic bag. A sheet of parchment must be rolled up in the form of an envelope, and then filled with dough or cream. This homemade pastry bag made of paper is called cornet. It's easy to make.

1. First you need to cut a rectangle out of parchment or baking paper.
2. Then fold it to form two triangles.
3. Cut and roll each triangle into a cornet-shaped bun.
Cornets are ready.

Parchment cornets are good for depositing dough or cream, while small baking paper cornets can be used to decorate a dessert with melted chocolate or as a cream tube attachment.

You can also fill a thick plastic bag with dough or cream and cut off a corner of it.
How to extinguish soda correctly?

As you know from school chemistry lessons, when alkali (soda) combines with acid (vinegar), water is formed and carbon dioxide is released. This is exactly what happens in our spoon if we extinguish soda with vinegar. In the end, we just add water to the dough.
Therefore, you should combine soda with flour, and acid (it is better to use citric or lemon juice) add to the liquid. In this case, the entire chemical process will take place in the dough, and the finished baked goods will turn out to be soft and fluffy.
What can replace the culinary ring?

Culinary rings are used to beautifully serve salads, appetizers, side dishes and desserts. With their help, you can easily cut perfect circles from the dough, lay out the tartar and fry with a neat fried egg. The diameter and height of the rings are different. Sometimes a special press is also attached to the culinary rings: it is much more convenient to tamp and remove the contents from the ring with it.

Today, serving rings are sold not only in specialized stores, but also in large supermarkets. Rings are made, as a rule, of high quality stainless steel. The best thing, of course, is to get a “different-sized” set of rings - it will always come in handy in the kitchen.
But, as a last resort, you can replace the culinary ring with any tin can (round or oval, small or large). The main thing is to carefully and carefully cut the bottom and top of the can and sand the edges well so that you do not get hurt in any way.
You can also try making a culinary ring out of thick foil.

How to neatly cut a sponge cake into even cakes with a thread

Biscuits are one of the most popular pastries among many housewives. The hostesses carefully write down recipes for biscuits in their cookbooks. After all, he is the basis of many cakes.

It is enough to cut the biscuit into cakes, soak them, layer them with cream and delicious cake ready. But some housewives are worried that they will not be able to evenly cut the biscuit into several cakes. It seems that nothing terrible will happen if the cakes are uneven. The taste of the cake is unlikely to suffer from this ... But the appearance of the cake will deteriorate a little: it will not be so smooth and beautiful.

It turns out that a biscuit can be cut quite simply into several equal cakes. The main thing is to do everything correctly, consistently and accurately. Before cutting the biscuit into cakes, let the freshly baked hot biscuit stand for at least 6 hours, and preferably all 12. Then your biscuit will not crumble during work, everything will be cut easily and without problems.

Perfect cuts juso.cakes

When is the best time to cut a biscuit

The biscuit should be cut only after it has rested for 6-8 hours, wrapped in cling film. This is covered in more detail in the article about that, I will bring here only the main points.

1. Baking the biscuit continues until it has cooled down, so we take the finished biscuit out of the oven, remove it from the mold and leave it to cool on the wire rack. This will distribute the moisture in the biscuit evenly.
2. As soon as the biscuit has cooled down, it must be wrapped in plastic wrap and left to rest for 6-8 hours. It is convenient to bake a biscuit in the evening, and collect the cake in the morning.

Only if these conditions are met will you be able to cut the biscuit correctly. If you cut a hot or not infused sponge cake, it will tear and crumble a lot.

How to cut a biscuit with a string / line

This is probably the most common and recommended method. Not every biscuit will be cut in this way. If you baked a classic biscuit with the addition of baking powder, the product is too tender, airy and soft. And even after resting, the thread will tear the pulp into pieces. The method is suitable for the classic three-component biscuit (eggs, flour, sugar), chiffon biscuit, biscuit with the addition of liquid.

We visually divide the biscuit into equal cakes, about 1 cm thick. The lines can be marked with a knife or toothpicks.

The crust of a biscuit can be quite dense, so it is convenient to make a small cut with a knife in a circle, where the border of the first cake should pass.

Then we take a strong thread, fishing line or dental floss, insert it into the incision and start crossing the ends, pulling them in different directions.

Gradually the thread will cut the biscuit. The cut will be perfectly straight and neat.

For greater clarity, I have selected a video for you using this method.

How to neatly cut a biscuit with a knife

The most interesting thing is that at all the pastry courses I have been able to attend, they say that the above method is unnecessary troubles and is taught to work with a knife. Indeed, if you get used to it, there is nothing easier and more convenient. Let's take a closer look?

We put the knife on the table, fully resting it on the handle. There will be a gap between the table and the blade. The handle will be a support for us, and its height to the blade will determine the height of the cake.

You do not need to press hard with the knife and try to cut the entire biscuit from one side to the other. We need to make small sawing movements, constantly rotating the biscuit and moving deeper and deeper each time.

The incision is no worse than using a thread.

There are no restrictions for this method. You can cut the most delicate and softest biscuits of any diameter in this way.

If we determine the width of the cake ourselves for cutting the biscuit, then in this case the gap between the blade and the handle will be responsible for the thickness. So all the cakes will be the same thickness. And biscuits with a slide can be cut to the very end. Even small pieces will be the same thickness. So it will be more convenient to combine them with each other, if you need to make another layer of them.

If you need a thicker crust, you can think of a knife holder that you can lean on.

What kind of knife should I use to cut the biscuit thinly?

If possible - saw a long knife. If not, any long knife will do. I use Tramontina knives

Confectionery tools for even thin cutting of biscuit

There is a special inventory that can facilitate the task of thin and even cutting the biscuit into cakes.

The principle of operation is very similar to the above described use of thread / line. From the pros - several levels for adjusting the height of the cake.

Video on using a string knife

A very handy invention, especially if you don't have any baking dish yet. You can kill two birds with one stone. To bake a sponge cake in such a ring, you need to line the edges with baking paper. The video below shows how it looks.

Video on using this ring.

Knife clamps

There are also special plastic clips for the knife. In their recesses, the blade is fixed and you no longer need to rack your brains: what to put under it and how to ensure the same height for all cakes.

Again, there must be a long knife in the arsenal to use them.

Biscuit Cutting Machines

And this is how the biscuit is cut on an industrial scale.

Reading 4 min. Posted on 26.01.2019

The easiest way to divide into cakes is a chiffon biscuit. Baking is prepared on the basis of butter and turns out to be moist, smooth, weighty, dense. Does not crumble, dries quickly.

Butter pie is similar in texture to a muffin, so it is cut neatly. And the classic version is the most difficult. A dry and porous crumb takes skill and cunning.

Cut the biscuit with a bread saw

The higher the baked dough, the easier it is to cut. For a beautiful and easy cutting, the optimal height of the product should start from 9 cm.This cake will make three even cakes.

📌 What you need:

• A thin long sharp knife.

📋 Instruction:

1. Before slicing, the pie should stand in the refrigerator for 10 hours, and then for 2 hours in the freezer;
2. We make serifs along the circle at the desired height;
3. Clockwise with the right hand, i.e. on ourselves, we carry a knife;
4. We hold the cake with our left hand and rotate it counterclockwise;
5. Don't forget: keep the knife parallel to the table surface.

The small cake is cut with a kitchen knife. To divide large baked goods, special tools are required.

Cutting a biscuit using a baking dish

Cut the biscuit into cakes evenly using a split form and a sharp blade.

📌 What you need:

• Detachable round shape;
• Several plates;
• Long sharp knife.

📋 Instruction:

1. We insert the plates into a split form;
2. Place the cake on plates;
3. Cut off the cap of the pie with a long bread cleaver;
4. We increase the number of plates, raise the cake above the form;
5. We repeat the procedure, cut the required number of layers.

Divide the biscuit with a toothpick and floss

Cutting with a thread is very simple, but if the filling contains nuts, candied fruits, dried fruits, then it is better to cut it not with a thread, but with a knife. Solid additives will cling and tear the thread.

📌 What you need:

• Toothpicks or skewers;
• Nylon, silk or nylon thread or fishing line;
• Sharp knife.

📋 Instruction:

1. With toothpicks, mark the height in a circle;
2. We put the thread on top of the toothpicks in a circle;
3. Pull the ends of the thread together and cut.

Do not try to cut a warm crust. The dough will shrink into lumps and crumble. Let it sit for at least 6-12 hours.

📹 Video advice on how to split a biscuit with a string

👉 You may be wondering: how to glue a sugar picture on a cake so that you don't have to redo it.

Cut the biscuit with a string knife

📌 What you need:

• Knife string - the device looks like a frame, in which several serrated strings are installed. The position of the strings changes depending on the desired thickness.

📋 Instruction:

1. Put the biscuit on a flat surface. We take the string, set it to the desired height. We cut the baked goods, starting from the bottom. We hold on top, but do not press, so as not to crush the product;
2. We cut with sawing movements, without lifting the legs from the table surface.

Special cutters-strings allow you to cut baked goods into layers with a thickness of 1 cm. From a base of 3 cm, housewives manage to get three layers!

Cut the biscuit with a slicer

If you often cook cakes, then they acquire such a tool. With its help, perfectly even biscuits are obtained without unnecessary problems.

A slicer is a special tool that resembles a baking dish with slots in a ring. The distance between the slots is 1 cm. The tool allows you to easily and quickly cut pastries. The ring is adjustable and adapts to any size of baked goods.

📌 What you need:

• Long sharp knife;
• Slicer.

📋 Instruction:

1. The cake is placed inside the mold;
2. We adjust the diameter. We cut the baked goods along the slots. Tip: choose a blade that is longer than the shape;
3. If the cake is large, cut it in half by turning the pan.

Sponge cake is considered a whimsical dessert. Lush and even baked goods are in the oven. And you get it, as it instantly turns into a withered cake. In order not to spoil your mood, after baking, let the cake stand in the oven for another 15 minutes.

If you are unable to cut the biscuit into even cakes, we will tell you how to do it correctly with the help of improvised means and original devices.

When baking a biscuit, know:

• Oily and chiffon cut will not be difficult.
• The most difficult thing is to cut a classic biscuit, it is airy, crumbles, so you need to be patient and careful in your work.
• Easy to cut biscuit well cooled
• A sponge cake with a small diameter is easier to cut than a large one, and a round shape is easier than a rectangular or square one.

We cut the biscuit with a bread knife-file

The most commonplace way is to divide the biscuit into cakes using a regular bread knife. It is better to pre-leave the biscuit for 8-10 hours in the refrigerator, and put it in the freezer for 1-2 hours before cutting, then:

• make serifs with a knife around the circumference from the base of the biscuit to the desired height
• we move the knife with our right hand clockwise, towards ourselves
• hold the biscuit with the left hand, twisting counterclockwise
• keep the knife parallel to the table surface

Knife with a lock for cutting a biscuit

For the convenience of cutting the biscuit into separate cakes, use 2 retainers and a knife:

• the height of the cake is set using the button on the latch
• the clamps are bred to the length of the diameter of the biscuit's circumference
• advancing the blade with the help of the retainers, we cut the biscuit into thin cakes

Cutting the biscuit using a split baking dish

If you do not have clamps, you can use a round split shape and plates

• put plates in a split form, place a biscuit on top
• remove the biscuit cap with a long bread knife
• increasing the number of plates under the biscuit
• raise it above the form, cut off the cake and repeat the procedure

Toothpick and dental floss

The toothpick can be replaced with canapé skewers, and the dental floss can be replaced with strong and thick cotton or silk thread, some use fishing line

• use toothpicks to mark the height of the cake
• place the thread on top of the toothpicks along the diameter of the circle
• we tighten the ends of the thread in different directions and begin to gradually tighten, cutting the biscuit

String for slicing biscuit

A simple device for cutting a biscuit, a string that acts as a knife. For convenient use, the string has: a handle, a steel frame, on which notches are applied to select the height of the cake layers. To cut the biscuit:

• determine the height of the cake by adjusting the string
• put the string on the legs next to the biscuit
• we slowly begin to move the string into the depths of the biscuit pie

The biscuit is easy to cut, forms a minimum amount of crumbs.

Shape slicer for slicing biscuit

A very convenient device for obtaining thin and neat cakes is a slicer. Outwardly, the device resembles a split shape with horizontal slots. The diameter of the mold is adjustable for the diameter of the biscuit. The slicer makes it possible to cut several thin cakes using a bread knife. To make it convenient to transfer them to the dish and not break, a steel spatula is used.

Now you know how to cut a biscuit into perfectly even cakes, saving time, nerves, and beautifully arranging sponge cake, having delighted relatives and friends.