The biscuit is loved for its airiness and ease of preparation. Even the youngest chefs can do it. Sponge cakes are great for making homemade cakes. The biscuit is universal in use. With its help you can make a simple and inexpensive cake soaked in jam or condensed milk. Or smart birthday cake with cream and chocolate. Ingredients for biscuit dough not much is required, the technology is quite simple, and the result is pleasantly pleasing and motivates for further confectionery exploits.
The sponge cake is ready and the question arises: how to divide the cake in half or into several cake layers? There's nothing complicated. Let's look at ways to cut a biscuit. The main rule with any dividing method is that the cake must cool. If a crust has formed around the perimeter of the biscuit, it is better to remove it.
To do this, you will need a knife with a long and well-sharpened blade. First, lightly cut the cake around the entire circumference. This will be the cutting line. Holding the top layer with your hand, carefully cut the cake along the intended line.
A plate will help you get beautiful halves of the cake. The pie is placed on a flat surface, it can be a kitchen board or a baking base. Cover the top with a plate of the appropriate diameter. The side of the plate will be the cut line for the cake. Using a knife, carefully trim the edge and, turning the base, cut the cake.
When cutting the cake, the knife must be held parallel to the base of the sponge cake, then the cakes will be even and of the same thickness.
This method allows you to divide the pie into several thin layers. Take a thin nylon thread (it can be replaced with dental or strong sewing thread). Using a knife, mark the cutting line, slightly cutting the cake. Next, there are two ways to use the thread. The first is to insert a thread into the prepared cut, hold it on both sides with your hands, and begin cutting the cake with a movement toward you. Second, insert a thread into the cut along the entire perimeter, cross it and pull the ends in different directions.
The cutting line can be formed using toothpicks. Insert toothpicks along the entire perimeter of the cake, at the same height. We lay the thread on top along the entire diameter, cross the ends and stretch them in opposite directions.
The video shows how to cut a biscuit with thread.
Baking cakes is not a job for the faint of heart. It would seem that the most difficult mission has been completed successfully, but the questions remain. When to remove a biscuit from the oven or how to remove it from a slow cooker and then cut it into cakes are questions that interest exhausted and desperate housewives. Don’t lose heart, dear ladies, today the Cook will reveal all the secrets of handling ready-made baked goods, with which you can create a real masterpiece.
And so, with a certain self-satisfaction and pride in your resistance to this capricious baking, by the end of the allotted time that the cake was in the oven or in the slow cooker, you noted that the sponge cake turned out great, fluffy, tall, even and tanned (not to be confused with burnt!).
However, the smile quickly disappears from your face at the thought of exactly what moment you can remove this mischief from the oven, so as not to experience the bitterness of disappointment when it falls.
First, you need to calm down and realize that the most difficult part on the path to success has been completed, and there is very little left to the finish. Secondly, you should arm yourself with the advice of the Cook, who will tell you...
Under no circumstances should you remove baked goods from the oven immediately after turning it off. Otherwise, all your work will go to waste. The oven door must be opened slightly and waited for about 15 minutes, only after which the mold can be removed.
If you baked a sponge cake for a roll, then this product should leave the “broiler” 10 minutes after switching off, and what is important, it should be very warm, since the cooled cake will break and crack when twisted.
In order for your confectionery miracle to turn out 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.
However, rolls are often made with cream, which you certainly cannot apply to a hot cake. Then you can use the second method.
In a super smart unit, the biscuits turn out, well, simply magnificent and you don’t want to spoil such beauty and pull it out as carefully as possible, avoiding damage. First of all, the cake needs to be given a little time to cool, although in this oven you can wait until the baked goods are completely cooled, there is no risk of it drying out. To implement the second stage - “extraction”, two methods are provided.
For the first method, we will need a steam nozzle, which comes with the multicooker. We insert this “holey bowl” upside down into the bowl with the biscuit and with a deft movement we turn the entire system over so that the baked goods are on the insert and remove the bowl. After which the cake can be transferred to a dish, in the same way, put a plate on top and turn it over.
However, for some, such manipulations with revolutions may seem complicated, like juggling in a circus, requiring skill and steadfastness so that the hard-won cake does not fall to the floor.
It is for such cooks who have not been trained at a circus school that an alternative option is offered, how to remove the biscuit from the multicooker.
To implement this method, you should think about removing the baked goods at the stage of pouring the dough. At the bottom of the bowl you need to place 2 long and relatively wide strips of parchment crosswise, so that their ends freely come out of the edges of the mold, and pour the egg-flour mixture onto this paper.
After finishing baking and cooling the biscuit, you simply need to pull the paper edges, pulling the cake out of the pan. The papers are then easily separated from the cake.
The variety of different handy tools for making confectionery these days allows you to create something incomparable without much difficulty. A biscuit baking dish is a whole space for imagination today. There are so many of them.
Some have detachable walls, while others have a design that allows for the removal of the bottom. Children's ones are especially original, with which you can easily create a bear, a car, a boat, and even a princess and a dinosaur. No one, but petty hooligans will not be able to pass by such a cupcake or cake.
Various materials are also used for such vessels: aluminum, steel, tin, silicone, glass, with non-stick coating.
It is more advisable to bake ordinary round biscuits in springform pans. Some come in different diameters, so you can make a multi-tiered splendor, or a simple cake. Some round molds have a convex pattern on the bottom, which will add originality to the product.
Sometimes, when baking cakes in a solid rectangular form, the sponge cake itself turns out to be lumpy and wavy, but this is a minor problem, and everything can be easily corrected with a sponge knife, simply cutting off the bumps, which can later be used for sprinkling the cake or roll.
And so, finally, sweating from exertion and drinking motherwort to calm down, we took out a beautiful, even, smooth biscuit from the bowl. It's time for another rather important procedure, so catch your breath, take a deep breath and exhale slowly.
Have you calmed down? Now let's start cutting the biscuit into cake layers. Stop, just don’t faint, composure, smart advice and some tools will allow you to do this quickly and efficiently. It’s worth mentioning right away that you need to cut the biscuit cold and under no circumstances hot. It will be generally ideal if it sits in the refrigerator for a couple of hours before the “operation”.
To alleviate the suffering of the hostess, savvy enthusiasts invented such technology as a string saw. It's very simple to use. When adjusting the height of the string, you must set it to the required thickness of the cake.
On some models there are several strings at once in order to get the required number of shortcakes at a time.
The strings do not move, do not slip, are perfectly tensioned and cut amazingly, the main thing is to follow the rules of use.
That's it, now you can grease with cream and decorate your confectionery delight.
If you are not the happy owner of such a miracle saw, then you can use a knife. For biscuits, they produce special cutters with a long blade, but in the absence of this unit, you can resort to using a device you have at home with the longest serrated blade possible. But this does not mean that you need to take your grandfather’s Cossack sword off the wall and wave it in the kitchen like an ataman; a bread file will do just fine.
Now 1 layer of the future cake is ready. We do the same with the rest of the donut.
You can use special molds for cutting biscuits.
The thread is definitely thinner than any, even the sharpest knife, and thanks to this it allows you to do more thin cakes. There is only one condition, the strength of the thread must be excellent, so the most the best option will be fishing line, nylon or dental floss. We will also need toothpicks to create a level cut.
You can also use thread to cut the shortcakes using the method with a mold ring and plates, only instead of a knife we will use a fishing line (thread) stretched with both hands and move it through the thickness of the biscuit in a horizontal plane, like a saw.
Nowadays, stores are literally overflowing with goods for confectionery ventures, and finding a heart-shaped shape is not difficult. In this case, you are guaranteed to receive an even, proportional biscuit symbol of love.
If you don’t find such a mold, then you can simply cut out a heart template from cardboard, attach it to the cake and cut a heart along the contour with a knife.
There is another way - this is a homemade metal form from a tin or thick foil. It bends perfectly and you don't need to be Arnie the Terminator to do it. Having created the heart symbol, simply place it on top of the cake and press down, as if cutting off the edges.
Armed with our tips, you are guaranteed to be able to cook incredibly beautiful and tasty confectionery. In addition, you have a chance to be known among your girlfriends as the most successful and experienced cook, to whom they will turn for advice on how to carefully remove the sponge cake from the mold and how to evenly cut it into cakes. Well, you already know everything, don’t you?!
Biscuit is the basis of cakes, pastries, rolls. The sponge cake is prepared from a minimal set of ingredients and, if the technology is followed, it almost always turns out fluffy, light, and tender. But baking a good biscuit is half the battle. After all, in its “pure” form, sponge cake is practically not used, so it needs to be turned into a confectionery product, for example, a cake. This “transformation” can be accomplished using mastic, meringue, marzipan or icing. First, of course, you need to coat the cakes with cream or soak them in syrup.
Of course, if you have to deal with store-bought sponge cakes, then there won’t be any problems. And if a fluffy biscuit 5-6 cm thick, taken out of the oven, has long cooled down on the table, then the question arises: how to cut it into thin cakes?
This task is not an easy one. And ordinary housewives, unlike professional confectioners who have 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 you do not have much experience in this matter, then it is better to first stop at two or three layers. In any case, when choosing a method for cutting a biscuit, you need to realistically assess the height of the whole baked goods.
Method number 1.
The most common, but not the most accurate (in the sense of smooth) way is to cut the biscuit with a knife. Using a knife is convenient for cutting dense biscuits, but loose biscuits 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/cakes and make sure that all these marks are at the same level. Lightly holding the biscuit with your hand and slowly rotating it counterclockwise, use your other hand to cut with a knife towards you along the marked marks.
Method number 2.
This method also cannot do without a long and sharp knife, but the ring from the baking pan is additionally used as an “assistant”. The biscuit is placed inside the ring; a plate or several plates of the same diameter as the mold are placed underneath it. The more plates, the higher above the edge of the mold the sponge cake will protrude, the thicker the cut cake will be. The essence of the method is that the ring of the mold acts as a measure for the layers of the biscuit. The main thing is that the knife is directed clearly horizontally at all times, without tilting. If you need to make several cakes, then you will have to add plates from below, and then again measure the height of the future cake.
Method No. 3.
A strong thin thread (nylon) or fishing line is, of course, thinner than any knife, so with their help you can make narrow layers of biscuit. Using the same knife, you need to outline the width of the cake and make a light cut, which can be continued with the help of 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 sponge cake can only be cut and decorated with cream when it has cooled down.
What can you replace a pastry bag with?
The pastry bag has always been and remains the main tool of the pastry chef. It is necessary for depositing cookies, decorating cakes, filling choux pastries, etc. If you consider yourself a novice confectioner or already dare to prepare world-class confectionery hits, you cannot do without a pastry bag. It is better to get a pack 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 pastry bag with a pastry syringe. But the simplest and most readily available replacement is parchment or a plastic bag. A sheet of parchment should be folded into an envelope and then filled with dough or cream. This homemade paper pastry bag is called a cornet. It's easy to do.
1. First you need to cut out a rectangle from parchment or baking paper.
2. Then fold it to make two triangles.
3. Cut and roll each triangle into a cornet bag.
The cornets are ready.
Cornets made from parchment are suitable for depositing dough or applying cream, and small cornets made from confectionery paper (baking paper) can be used to decorate a dessert with melted chocolate or as attachments for tubes of cream.
You can also fill a thick plastic bag with dough or cream and cut off a corner.
How to extinguish soda correctly?
As you know from school chemistry lessons, when an alkali (soda) is combined with an acid (vinegar), water is formed and carbon dioxide is released. This is exactly what happens in our spoon if we extinguish soda with vinegar. We end up adding just water to the dough.
Therefore, you should combine baking soda with flour, and add acid (it is better to use citric acid or lemon juice) to the liquid. It is in this case that the entire chemical process will take place in the dough, and the finished baked goods will turn out soft and fluffy.
What can replace a cooking ring?
Culinary rings are used to beautifully serve and serve salads, appetizers, side dishes and desserts. With their help, you can easily cut out perfect circles from the dough, lay out the tartare and fry a neat fried egg. The diameter and height of the rings vary. Sometimes a special press is included with culinary rings: it makes compacting and removing the contents from the ring much more convenient. 
Today, serving rings are sold not only in specialized stores, but also in large supermarkets. Rings are usually made from high quality stainless steel. It is best, of course, to get a “mixed-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 out the bottom and top of the jar and sand the edges well so as not to injure yourself.
You can also try making a culinary ring out of thick foil.
Perfect cuts juso.cakes
1. Baking the biscuit continues until it has cooled down, so take the finished biscuit out of the oven, remove it from the mold and leave it to cool on a wire rack. This will distribute the moisture evenly in the biscuit.
2. As soon as the biscuit has cooled, wrap it in cling film and leave to rest for 6-8 hours. It is convenient to bake a sponge cake in the evening and assemble 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 wet biscuit, it will tear and crumble badly.
Visually divide the biscuit into equal cake layers, approximately 1 cm thick. Lines can be marked with a knife or toothpicks.
The biscuit crust 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 layer should go.
Then we take a strong thread, fishing line or dental floss, insert it into the cut and begin to cross the ends, pulling them in different directions.
Gradually the thread will cut the biscuit. The cut will be perfectly smooth and neat.
For greater clarity, I have selected a video for you using this method.
We place the knife on the table, resting it completely 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.
There is no need to press the knife too hard and try to cut the entire biscuit from one edge to the other. We need to make small sawing movements, constantly rotating the biscuit and each time moving deeper and deeper.
The cut is no worse than using thread.
There are no restrictions for this method. You can cut the most delicate and soft biscuits of any diameter this way.
If we determine the width of the cake ourselves to cut a biscuit, then in this case the thickness will be determined by the gap between the blade and the handle. So all the cakes will be the same thickness. And heaped biscuits can be cut to the very end. Even small pieces will be the same thickness. This will make it more convenient to combine them with each other if you need to make another layer out of them.
If you need a thicker cake, you can consider a knife stand on which to rest it.
What knife should I use to cut the sponge cake thinly?
If possible, use a long knife and saw. If not, any long knife will do. I use Tramontina knives
The principle of operation is very similar to the above-described use of thread/line. On the plus side, there are several levels for adjusting the height of the cake.
Video on using a string knife
Video on how to use this ring.
Again, to use them, you must have a long knife in your arsenal.
The most common method of cutting sponge cakes into cake layers is using nylon or nylon thread. To get smooth, perfect shortcakes, you need to use the edge of a knife to outline their future width, starting from the top. After this, wrap the thread around the biscuit, inserting it into the “grooves” from the knife marks. Using gentle movements, pull the thread towards you, taking both ends in your hands. Do the steps as many times as you need cakes.
There is another similar cutting method, using regular fishing line instead of nylon thread, and toothpicks instead of a knife. To cut the biscuit, you need to stick several toothpicks around its entire circumference. Wrap the biscuit with fishing line and place it on wooden skewers. Tie the ends into a loose knot and pull towards yourself, thereby cutting the biscuit in half. This method is good when the height of the product does not exceed 5 cm and you need to cut it into 2 even layers.
The chiffon cake can be cut using a long, sharp knife. You can also use a special serrated bread knife. To make the cakes even, you must first make several cuts on the sponge cake.
After this, apply the knife to one side of the product and begin to rotate the biscuit around its axis. By moving the knife towards you with slight pressure, you will get smooth, neat cakes. Chiffon biscuit is denser and will not crumble from such actions.
The methods described above are suitable if you do not have a special confectionery device at hand. For example, a pastry string. To cut a biscuit in this way, you need to place it on a wide dish, adjust the height of the cakes on the string itself, and then, with smooth movements, cut the products into as many pieces as necessary. When using this method, the cakes always come out smooth and beautiful.
