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One of the most thrilling moments as a baker is pulling away the first slice of a towering layer cake. With any luck, the slice is gracefully removed to reveal the beautiful layers inside. But all too often, when you cut cake the slices end up smeared with frosting and smattered with crumbs. After spending hours making a beautiful layer cake, you want the final presentation to be impressive.


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Once you've dipped your knife in hot water and wiped it dry, quickly cut into the cake. When using a serrated knife, press into the cake and slice slowly using a gentle sawing motion while pressing down. Repeat on both sides of the slice and use a cake server or large offset spatula to remove the slice. When using a chef's knife, press into the.


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For 10" or larger cakes, follow the instructions above and go 2 inches in and cut a half-circle, then cut slices from the outer edge. But instead of cutting one inch slices out of the outer edge, cut 1 ½-inch slices for Standard-Size Servings, and 2-inch slices for Generous Servings. For a 6" or 8" cake, cut the entire cake into wedges--cut 1.


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In a large mixing bowl, cream together the butter and sugar, until smooth. Add eggs, one at a time, mixing after each addition just until incorporated. Mix the baking soda into the buttermilk. Stir until dissolved. Add flour, alternating with milk, adding portion of flour first, and ending with flour.


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For round cakes, you can make it a single layer or bake two layers and spread icing in between. When making a double-layer cake, cut the pieces a little thinner so the serving isn't too large. Square Single-Layer Cake: 9 to 16 slices. Round Single-Layer Cake: 8 to 10 slices. Round Double-Layer Cake: 12 to 16 slices.


Slice Cake · Free Stock Photo

For the carrot cake slice: Pre-heat oven to 180˚C / 360˚F. Place all slice ingredients (self raising flour, brown sugar, grated carrot, chopped walnuts, mixed spice and vegetable oil) into a medium mixing bowl. Mix well. Tip: If the batter is too dry and hard to mix, add a little more oil or melted butter.


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A summer favorite is the Victoria sponge cake, two layers of fluffy yellow sponge sandwiched with mascarpone and seasonal fruit. Preorders are the best method for those who want to get a Victoria slice — they tend to go fast. Open in Google Maps. Foursquare. 8300 Greenwood Ave N, Seattle, WA 98103. (206) 257-4736.


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The heated knife will go smoothly, and cleanly through the solid, buttery frosting, without dragging it into the cake itself. However, the act of slicing will cool the knife and get it covered in crumbs and frosting. Re-dipping the knife in hot water and wiping the knife dry gets you back to square one: hot, clean, dry knife in hand.


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Pour the batter into the prepared tube pan. Bake for 2 1/2 to 3 hours or until a toothpick inserted into the center comes out clean. Towards the last few minutes of baking, prepare the glaze. Stir the orange juice and powdered sugar until the mixture is smooth. Pour the glaze over the hot cake.


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Beat the soft cream cheese using a hand-held or stand mixer on med-high speed till smooth. Then add in the softened butter & beat till no longer in pieces, thick and spreadable. See Photo 7 below. Sieve in the icing/powdered sugar gradually, beating well in-between each addition, until smooth and spreadable but thick.


Approximate Servings (Slices) Per Cake (By Size)

Use a knife with a thin, sharp blade for cutting a layer cake. Start by scoring a line across top of cake, then score another perpendicular line. Continue by dividing each quadrant into equal pieces. Cut through scored lines completely. Once the knife has gone all the way through, pull it away from the cake. Slide a cake server under the bottom.


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3. Use Floss for Bigger Cakes. For large sheet cakes, dental floss is key. Unlike a knife, floss is able to make clean slices with a single cut extending from edge to edge. Simply place the floss on top of the cake and press down on both edges to cut through the layers. You'll be surprised at how easily the floss is able to cut through the cake.


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Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4, REVERSE. Pour the Carrot Cake Slice mixture into your prepared tin and bake for 30 - 35 minutes or until the top of the slice is golden and cooked through when tested with a skewer. Carefully remove the slice from the oven and allow it to cool completely in the tin.


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how to make and package cake slices properly.i had an order for cake slices over the weekend and i decided to vlog it for you guys, i am not sure that you ca.