How to properly cut a biscuit into cakes

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Method number 3. How to properly cut a biscuit into cakes with a thread

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.

A backup video and shows in more detail how to cut a biscuit for a cake with regular thread:

Method number 4. How to cut a biscuit into cakes with a string

5 ways to quickly cut a biscuit into cakes

properly, biscuit, cakes

Sponge cake. the basis of cakes, pastries, rolls. A biscuit for a cake is not difficult to make fluffy, light, tender, but baking it is half the battle, and then you need to carefully cut it into cakes to assemble the cake. Of course, if you have to deal with purchased biscuit cakes, then there will be no problems. And if a 5-6 cm thick lush biscuit 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 at home is not so simple, and it becomes more complicated in proportion to the number of cakes needed. 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 2. Using a baking ring and plates

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. the higher the biscuit will come out above 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 1. Cut the biscuit with a long loaf knife.

The most common, but not the most accurate (in the sense. even) way. 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. Lightly 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 5. Shape slicer for slicing cake layers

The shape slicer for slicing cakes is a convenient device that allows you to cut into 6 perfectly even cakes. All cakes are smooth, of the same thickness. The slicing process is very simple and takes very little time.

Remember that the biscuit cake can only be cut and decorated with cream when it is cold.!

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How easy it is to cut a biscuit into cakes

To easily cut the biscuit into cakes, you can first freeze it a little in the freezer.

Related Tips

Put half an apple in the sponge cake box to prevent the cake from drying.

To make the cake biscuit fluffy and not sag, follow a few simple rules. The ingredients for making the biscuit and the dishes in which they will be mixed must be the same.

To prevent the dough from burning, you need to put a bowl of water in the oven. In this case, it does not matter what kind of test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, custard.

Why is the biscuit settling? These questions are always relevant for housewives and of course it is important to know what the reasons may be: An error crept into the calculation / the proportions of the dough were violated: a lot of flour or liquid /.

You will need a marmallow marshmallow and a microwave to make cake mastic. Put the marshmallows in a porcelain or glass bowl, add a spoonful of butter and slightly melt.

If you already have a ready-made cake paste, roll it out on a work surface with a rolling pin to the desired thickness, greasing the table and rolling pin with starch. Then transfer with the same rolling pin the suit.

In order to decorate a children’s cake with beautiful figures made of mastic, you can use different books that tell you how to sculpt figures from plasticine. Modeling from cake mastic.

If there is no special device for cutting cake layers, we take a thread and a few toothpicks. We insert toothpicks in a circle where we plan to cut, put a thread on top of them, cross and pull it.

If you are decorating the surface of the cake with fresh berries and fruits, grease the top cake with protein first. This will prevent the cake from absorbing excess fruit and berry juices.

Do not close the oven door with a loud noise, this will cause the cake or pie to sink.

CREAM butter is easy to grate if you put it and the grater in the freezer for 30 minutes. While rubbing, keep the edge of the oil wrapped in foil.

If your multicooker baked dough or casserole has a tight enough top to turn it over, use the Hinged Steamer Tray from the MB kit. Leave the pie or.

If a pie or casserole has a tender top or a soft middle, so that it deforms when you try to turn the product, remove it from the MB bowl using strips of cooking parchment. Before f.

The MB bowl with an internal non-stick coating should be greased before baking. Do not grease the bowl with vegetable oil, it may soak into the dough and the baked product will stick. Lubricate the drain.

Ask Keegan Gerhard: How to Properly Cut a Cake

Natural dyes can be used for colored glaze. Beets give red color to products, carrots orange, orange juice yellow, parsley green, nda brown.

Chiffon biscuit recipe

Such a biscuit is ideally cut into several even cakes. It turns out to be delicate and moist inside, therefore it does not require additional impregnation. Vanilla-lemon chiffon biscuit is prepared in the following sequence:

  • The oven is heated to a temperature of 160 ° C.
  • Flour (130 g) is sieved several times with sugar (80 g), a pinch of salt and baking powder (1 ½ tsp).
  • Room temperature yolks (2 pcs.) Are combined with vanilla and lemon zest (on the tip of a knife), slightly warm milk (30 ml) and vegetable oil (65 ml). The resulting mass is whipped with a mixer until fluffy and light foam.
  • The yolk part of the dough is mixed with sifted dry ingredients.
  • Proteins (4 pcs.) Are combined with sugar (25 g) and beat with a mixer until steep peaks.
  • Part of the proteins is introduced into the yolk-oil mass and gently mixed with a spatula.
  • The remaining proteins are added to the dough and combined with it in a similar way.
  • Prepared dough is transferred into a split mold with a diameter of 26 cm.
  • Biscuit is baked in a well-heated oven for 30 minutes.
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Sponge cake is a base for sweet cakes, rolls and pastries. To create a culinary masterpiece, the base of the cake. the biscuit crust. must be perfectly flat. The ability to cut the cake into pieces is an important condition for the correct preparation of such a dessert.

How to use a biscuit slicer?

This method is more suitable for professional pastry chefs who often have to cut the product into cakes. Outwardly, the slicer resembles a split baking dish, but with parallel holes around the circumference. The biscuit is placed inside a split ring and cut into the required number of cakes along the slots. The distance between the holes is 1 cm.This means that the question of how to evenly cut a biscuit into cakes can be solved very simply.

Another advantage of the slicer is that the ring is adjustable in diameter, which allows you to cut biscuits of any size in it. The main thing is that the knife is long and sharp enough.

How to cut a biscuit into cakes with a string?

Such a device outwardly resembles a clothes hanger with a string stretched inside. Its position can be changed depending on the desired height of the products.

How to cut a biscuit into even cakes can be described in the following instructions:

  • Place the cake base on a flat, horizontal surface.
  • Set the string to the desired pitch.
  • Press the biscuit on top with your hand.
  • Place a string knife on the legs next to the biscuit. Without lifting them from the table surface, cut off the cake with sawing movements.
  • Cut off the following cakes in the same way.

The procedure for cutting a biscuit with a knife

This method is considered one of the most common. To cut a biscuit into cakes, you need to prepare a thin, long and sharp knife. Many housewives choose a special loaf knife with a serrated edge for this. It is important to take into account that the diameter of the product is not too large.

So, how to evenly cut a biscuit into cakes with a knife? First of all, you must observe the following sequence of actions:

  • Place the biscuit on a flat horizontal surface.
  • Using a knife, make notches along the entire mowing line of the cut, taking into account the number of future cakes.
  • Press the biscuit firmly with your hand on top.
  • Rotating the product counterclockwise, cut it into cakes along the previously made notches, making a movement with a knife towards you.
  • Keep the knife parallel to the table surface. Make sure that the cake is smooth and not conical.

How to properly cut a biscuit cake with a plate?

To use this method, in addition to dishes, you must have a split baking dish, or rather a ring from it. It will serve as a level. Using a split ring and several flat plates is the only sure way to evenly cut a biscuit into 3 cakes.

Actions are performed in the following sequence:

  • Sponge cake is laid on a flat plate. A split ring is lowered from above. As a result, it should turn out that the product is on the plate, but inside the ring.
  • From the bottom, place so many plates under the biscuit so that from above it protrudes above the ring by the required thickness of the cake.
  • Holding the product with your hand, cut off the top cake with a long and sharp knife, using the ring as a support.
  • Substitute a few more plates from below and cut off the next cake in the same way.

How to prepare a biscuit for slicing?

It is important to follow the recipe exactly when preparing the cake base. In this case, both the diameter of the form and the duration of the stay of the biscuit in the oven are important. The readiness of the product is always checked in only one way: by piercing the cake in the very center with a wooden skewer or a match. If it comes out dry, then the biscuit is ready.

The cake pan is removed from the oven immediately. For a minute or two, the product should stand on the table at room temperature. The sponge cake should independently move away from the walls of the mold. After that, the product must be turned upside down on the wire rack. After 10 minutes, the cake is turned over to the opposite side and remains on the wire rack until it cools completely. This will circulate the air around the product, causing it to cool faster. But it’s not time to think about how to cut a biscuit into even cakes.

Before cutting, the cooled product is wrapped in plastic wrap and sent to the refrigerator for at least 2 hours. Under these conditions, the sponge cake will become more moist on the inside, and it will be easier to cut it into cakes. Ideal if the base stays in the refrigerator overnight.

How to cut a biscuit into cakes

Sponge cake is the basis for many pastries, pastries and cakes. It is baked quickly enough, it turns out to be tall, lush and tender inside. Difficulties in housewives most often arise only when cutting a biscuit into cakes. They usually don’t look too straight. As a result, the assembled cake looks sloppy and unappetizing. In our article, we will tell you how to evenly cut a biscuit into cakes. We will offer a choice of several effective methods at once using a number of devices.

Things to Consider When Cutting a Biscuit?

A fluffy, tall, perfect biscuit crust that has just been taken out of the oven is not a guarantee that the cake will turn out to be just as beautiful. Firstly, it can come out dry, which makes it very difficult to cut it. Secondly, the cake can fall off due to temperature changes. Therefore, in the cooking process, it is important to take into account all the points: how and when to get the biscuit, how to cut it.

The basis of any biscuit cake is eggs, sugar and flour. Additionally, other ingredients can be added to the dough: milk, vegetable or butter, baking powder, etc. The most difficult to cut is a classic biscuit, which has a porous texture inside. With an inept attempt to divide it into cakes, it crumbles or shrinks into lumps. At the same time, butter and chiffon biscuits (based on butter and vegetable oils, respectively) are easier to cut.

In addition, the quality of the finished cake layers depends on the diameter and height of the base, as well as their desired thickness. For comparison, a biscuit with a diameter of 20 cm and a height of 7 cm is much easier to cut into three cakes than a product baked in a 26 cm mold. It is also important how well the biscuit has cooled. Before cutting it into cakes, it must necessarily “rest”.

How to prepare a biscuit for slicing?

It is important to follow the recipe exactly when preparing the cake base. In this case, both the diameter of the form and the duration of the biscuit’s stay in the oven are important. The readiness of the product is always checked in only one way: by piercing the cake in the very center with a wooden skewer or a match. If it comes out dry, then the biscuit is ready.

The cake pan is removed from the oven immediately. For a minute or two, the product should stand on the table at room temperature. The sponge cake should independently move away from the walls of the mold. After that, the product must be turned upside down on the wire rack. After 10 minutes, the cake is turned over to the opposite side and remains on the wire rack until it cools completely. This will circulate the air around the product, causing it to cool faster. But it’s not time to think about how to cut a biscuit into even cakes.

Before cutting, the cooled product is wrapped in plastic wrap and sent to the refrigerator for at least 2 hours. Under these conditions, the sponge cake will become more moist on the inside, and it will be easier to cut it into cakes. Ideal if the base stays in the refrigerator overnight.

How to cut a biscuit into cakes with a string?

Such a device outwardly resembles a clothes hanger with a string stretched inside. Its position can be changed depending on the desired height of the products.

How to cut a biscuit into even cakes can be described in the following instructions:

  • Place the cake base on a flat, horizontal surface.
  • Set the string to the desired pitch.
  • Press the biscuit on top with your hand.
  • Place a string knife on the legs next to the biscuit. Without lifting them from the table surface, cut off the cake with sawing movements.
  • Cut off the following cakes in the same way.

How to cut a biscuit into cakes

Sponge cake is the basis for many pastries, pastries and cakes. It is baked quickly enough, it turns out to be tall, lush and tender inside. Housewives often have difficulties only when cutting a biscuit into cakes. They usually don’t look too straight. As a result, the assembled cake looks sloppy and unappetizing. In our article we will tell you how to evenly cut a biscuit into cakes. We will offer a choice of several effective methods at once using a number of devices.

Chiffon biscuit recipe

Such a biscuit is ideally cut into several even cakes. It turns out to be delicate and moist inside, therefore it does not require additional impregnation. Vanilla-lemon chiffon biscuit is prepared in the following sequence:

  • The oven is heated to a temperature of 160 ° C.
  • Flour (130 g) is sieved several times with sugar (80 g), a pinch of salt and baking powder (1 ½ tsp).
  • Room temperature yolks (2 pcs.) Are combined with vanilla and lemon zest (on the tip of a knife), slightly warm milk (30 ml) and vegetable oil (65 ml). The resulting mass is whipped with a mixer until fluffy and light foam.
  • The yolk part of the dough is mixed with sifted dry ingredients.
  • Proteins (4 pcs.) Are combined with sugar (25 g) and beat with a mixer until steep peaks.
  • Part of the proteins is introduced into the yolk-oil mass and gently mixed with a spatula.
  • The remaining proteins are added to the dough and combined with it in a similar way.
  • Prepared dough is transferred into a split mold with a diameter of 26 cm.
  • Biscuit is baked in a well-heated oven for 30 minutes.
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Sponge cake is a base for sweet cakes, rolls and pastries. To create a culinary masterpiece, the base of the cake. the biscuit crust. must be perfectly flat. The ability to cut the cake into pieces is an important condition for the correct preparation of such a dessert.

How to use a biscuit slicer?

This method is more suitable for professional pastry chefs who often have to cut the product into cakes. Outwardly, the slicer resembles a split baking dish, but with parallel holes around the circumference. The biscuit is placed inside a split ring and cut into the required number of cakes along the slots. The distance between the holes is 1 cm.This means that the question of how to evenly cut a biscuit into cakes can be solved very simply.

Another advantage of the slicer is that the ring is adjustable in diameter, which allows you to cut biscuits of any size in it. The main thing is that the knife is long and sharp enough.

How to properly cut a biscuit cake with a plate?

To use this method, in addition to dishes, you must have a split baking dish, or rather a ring from it. It will serve as a level. Using a split ring and several flat plates is the only sure way to evenly cut a biscuit into 3 cakes.

Actions are performed in the following sequence:

  • Sponge cake is laid on a flat plate. A split ring is lowered from above. As a result, it should turn out that the product is on the plate, but inside the ring.
  • From the bottom, place so many plates under the biscuit so that from above it protrudes above the ring by the required thickness of the cake.
  • Holding the product with your hand, cut off the top cake with a long and sharp knife, using the ring as a support.
  • Substitute a few more plates from below and cut off the next cake in the same way.

The procedure for cutting a biscuit with a knife

This method is considered one of the most common. To cut a biscuit into cakes, you need to prepare a thin, long and sharp knife. Many housewives choose a special loaf knife with a serrated edge for this. It is important to take into account that the diameter of the product is not too large.

So, how to evenly cut a biscuit into cakes with a knife? First of all, you must observe the following sequence of actions:

The Scientific Way to Cut a Cake. Numberphile

  • Place the biscuit on a flat horizontal surface.
  • Using a knife, make notches along the entire mowing line of the cut, taking into account the number of future cakes.
  • Press the biscuit firmly with your hand on top.
  • Rotating the product counterclockwise, cut it into cakes along the previously made notches, making a movement with a knife towards you.
  • Keep the knife parallel to the table surface. Make sure that the cake is smooth and not conical.

How easy it is to cut a biscuit into cakes

Sponge cake. the basis of cakes, pastries, rolls. The biscuit is prepared from a minimum set of ingredients and, if the technology is followed, it almost always turns out to be fluffy, light, tender. 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 them in syrup (how to make coffee syrup. see the step-by-step master class on making the Moka cake). 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 whole baked goods.

Cutting the cake for the most pieces

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. Lightly 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. the higher the biscuit will come out above 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! The biscuit cake can only be cut and decorated with cream when it has cooled down.

The procedure for cutting a biscuit with a knife

This method is considered one of the most common. To cut a biscuit into cakes, you need to prepare a thin, long and sharp knife. Many housewives choose a special loaf knife with a serrated edge for this. It is important to take into account that the diameter of the product is not too large.

So, how to evenly cut a biscuit into cakes with a knife? First of all, you must observe the following sequence of actions:

  • Place the biscuit on a flat horizontal surface.
  • Using a knife, make notches along the entire mowing line of the cut, taking into account the number of future cakes.
  • Press the biscuit firmly with your hand on top.
  • Rotating the product counterclockwise, cut it into cakes along the previously made notches, making a movement with a knife towards you.
  • Keep the knife parallel to the table surface. Make sure that the cake is smooth and not conical.

How to cut a biscuit into cakes with a string?

Such a device outwardly resembles a clothes hanger with a string stretched inside. Its position can be changed depending on the desired height of the products.

How to cut a biscuit into even cakes can be described in the following instructions:

  • Place the cake base on a flat, horizontal surface.
  • Set the string to the desired pitch.
  • Press the biscuit on top with your hand.
  • Place a string knife on the legs next to the biscuit. Without lifting them from the table surface, cut off the cake with sawing movements.
  • Cut off the following cakes in the same way.

Cutting a biscuit at home using a thread

This is one of the easiest and most affordable ways to get the perfect sponge cake base. How to evenly cut a biscuit into cakes using a silk thread (fishing line, guitar string), you can learn from the step-by-step instructions:

  • Use a knife to make notches along the entire cut line. You can also use toothpicks. They must be inserted at the desired height around the entire circumference.
  • Wrap the biscuit with thread, threading it through the cuts made with a knife.
  • Cross the ends of the thread. Take them in different hands.
  • Dissolve the ends of the thread in opposite directions, cutting the biscuit in this way.
  • If necessary, repeat the same steps with the second cake.

How to properly cut a biscuit cake with a plate?

To use this method, in addition to dishes, you must have a split baking dish, or rather a ring from it. It will serve as a level. Use a split ring and a few flat plates. this is the only sure way to evenly cut a biscuit into 3 cakes.

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Actions are performed in the following sequence:

  • Sponge cake is laid on a flat plate. A split ring is lowered from above. As a result, it should turn out that the product is on the plate, but inside the ring.
  • From the bottom, place so many plates under the biscuit so that from above it protrudes above the ring by the required thickness of the cake.
  • Holding the product with your hand, cut off the top cake with a long and sharp knife, using the ring as a support.
  • Substitute a few more plates from below and cut off the next cake in the same way.

How to use a biscuit slicer?

This method is more suitable for professional pastry chefs who often have to cut the product into cakes. Outwardly, the slicer resembles a split baking dish, but with parallel holes around the circumference. The biscuit is placed inside a split ring and cut into the required number of cakes along the slots. The distance between the holes is 1 cm.This means that the question of how to evenly cut a biscuit into cakes can be solved very simply.

Another advantage of the slicer is that the ring is adjustable in diameter, which allows you to cut biscuits of any size in it. The main thing is that the knife is long and sharp enough.

How to prepare a biscuit for slicing?

It is important to follow the recipe exactly when preparing the cake base. In this case, both the diameter of the form and the duration of the biscuit’s stay in the oven are important. The readiness of the product is always checked in only one way: by piercing the cake in the very center with a wooden skewer or a match. If it comes out dry, then the biscuit is ready.

The cake pan is removed from the oven immediately. For a minute or two, the product should stand on the table at room temperature. The sponge cake should independently move away from the walls of the mold. After that, the product must be turned upside down on the wire rack. After 10 minutes, the cake is turned over to the opposite side and remains on the wire rack until it cools completely. This will circulate the air around the product, causing it to cool faster. But it’s not time to think about how to cut a biscuit into even cakes.

Before cutting, the cooled product is wrapped in plastic wrap and sent to the refrigerator for at least 2 hours. Under these conditions, the sponge cake will become more moist on the inside, and it will be easier to cut it into cakes. Ideal if the base stays in the refrigerator overnight.

How to evenly cut a biscuit into cakes: step by step instructions and recommendations

Sponge cake is the basis for many pastries, pastries and cakes. It is baked quickly enough, it turns out to be tall, lush and tender inside. Housewives often have difficulties only when cutting a biscuit into cakes. They usually don’t look too straight. As a result, the assembled cake looks sloppy and unappetizing. In our article we will tell you how to evenly cut a biscuit into cakes. We will offer a choice of several effective methods at once using a number of devices.

How to evenly cut a biscuit into cakes

And now, finally, sweating from exertion and having drunk motherwort to calm down, we took out a pretty, even, smooth biscuit from the vessel. It’s time for another rather responsible procedure, so catch your breath, take a deep breath and exhale slowly.

Have you calmed down? Now we start cutting the biscuit into cakes. Stop, just don’t faint, composure, smart advice and some gadgets will allow you to do it quickly and efficiently. It is worth immediately discussing that you need to cut the biscuit cold and in no case hot. In general, it will be ideal if he lies in the refrigerator for a couple of hours before the “operation”.

Cutting the biscuit with a knife and a removable ring from the mold

If you are not the happy owner of such a miracle saw, then you can use a knife. For biscuits, special cutters with a long blade are produced, but in the absence of this unit, you can resort to using the device available at home with the longest serrated blade. But this does not mean that you need to remove the Cossack saber from the wall and wave it in the kitchen, like the ataman, a loaf file will do just fine.

  • We spread the biscuit on a dish, the width of which coincides with the shape, under which we put several more flat plates, as a height adjuster.
  • Now we pass the ring from the form through the cake. Because of the plates, the biscuit will protrude somewhat over the metal sides, if anything, you can also put the plates under the dish so that the cake is thicker, or, on the contrary, remove it if you want to get thin biscuits.
  • With a knife, we begin to cut the protruding part of the baking, leading it along the edge of the ring.

So 1 layer of the future cake is ready. We do the same with the rest of the donut.

You can use special forms for cutting biscuits.

How to get a biscuit from a multicooker

In a super smart unit, the biscuits turn out to be, well, just gorgeous and you don’t want to spoil such beauty and pull it out as carefully as possible, avoiding damage. First of all, the cookie should be given a little time to cool down, although in this oven you can wait for the baking to cool completely, it does not threaten to dry out. To implement the second stage. “extraction”, there are two methods.

When to remove the biscuit from the oven

Do not, under any circumstances, remove the baked goods from the oven immediately after switching off. Otherwise, all work will go to dust. The door of the stove must be opened slightly and wait 15 minutes, only after that the form can be removed.

Many confectioners generally recommend letting the biscuit cool completely in the oven, but this can threaten the crust drying out, and, accordingly, the loss of its taste. So our advice is, look for a middle ground in everything.!

How to thread a biscuit

The thread is definitely thinner than any, even the most sharpened knife, and thanks to this it allows you to make thinner cakes. There is only one condition, the strength of the thread must be excellent, so the best option would be a fishing line, nylon or dental thread. We also need toothpicks to create the incision level.

  • We stick wooden sticks in a circle of the biscuit at the same height;
  • From the fishing line (thread) we make a wide loop, which we throw on the baking, so that it lies on the skewers, a kind of lasso.
  • Pulling the ends, tighten the knot, and, having pierced the walls of the donut, the thread cuts it right through in the horizontal plane.

You can also use a thread to cut the biscuits using the method with a shaped ring and plates, only instead of a knife we ​​will use a fishing line (thread) stretched with both hands and advance it through the thickness of the biscuit in a horizontal plane, like a saw.

Cutting a cake with a string saw

To ease the suffering of the hostess, savvy enthusiasts have invented a technology such as a string saw. It’s very easy to use. When adjusting the height of the string, you must set it to the required thickness of the cake.

On some models, several strings go at once in order to get the required number of biscuits at a time.

The strings do not slide out, do not slip, they are perfectly stretched and cut amazingly, the main thing is to follow the rules of use.

  • We set the desired height.
  • We bring the saw to the biscuit on a flat, flat surface.
  • We cut into the baking and, making movements, as if we were sawing a tree, we cut it into several flat cakes.

That’s it, now you can grease and decorate your pastry delicacy.

How to remove the roll cake

To make your confectionery miracle perfect, you must first remove it correctly after cooking. Looking back a little, it is worth noting that such a biscuit layer must be baked on parchment.

  • Now, when it is completely baked and has cooled down for about 10 minutes in the oven turned off with the door open, it must be removed from the baking sheet, but not torn off from the paper. Having coated the whole cake with jam, we begin to gently wrap it in a roll, gradually separating it from the parchment layer.

However, rolls are often made with cream, which you certainly cannot apply on a hot cake. Then you can use the second method.

  • Having turned over the baking paper with the biscuit onto the oiled free parchment, we need to carefully remove the baked sheet from the cake, which we then roll up and leave to cool (we are talking about the biscuit, not the paper). This is done so that after cooling and decorating with cream, our product can be rolled up without, so to speak, losses in the form of cracks and breaks.

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We take it out with a steam nozzle