Reading time: 4 minutes. Published 01/26/2019
The easiest way to divide chiffon sponge cakes into layers. The baked goods are prepared using butter and are moist, smooth, weighty, and dense. Doesn't crumble, dries quickly.
The butter pie has a cake-like texture, so it cuts neatly. And the classic version is the most difficult. Dry and porous crumb requires skill and cunning.
The higher the baked dough, the easier it is to cut. For beautiful and easy slicing, the optimal height of the product should start from 9 cm. This pie will make three even layers.
đź“Ś What you will need:
đź“‹ Instructions:
A small cake is cut with a kitchen knife. To divide large baked goods, special equipment is required.
You can cut the biscuit evenly into cake layers using a springform pan and a sharp blade.
đź“Ś What you will need:
đź“‹ Instructions:
Cutting with a thread is very simple, but if the filling contains nuts, candied fruits, dried fruits, then it is better to cut not with a thread, but with a knife. Solid additives will cling and tear the thread.
đź“Ś What you will need:
đź“‹ Instructions:
Do not try to cut into the warm crust. The dough will form lumps and crumble. Let it sit for at least 6-12 hours.
đź“ą Video tip on how to separate a sponge cake using a thread
👉 You might be wondering: how to glue a sugar picture onto a cake so you don’t have to redo it.
đź“Ś What you will need:
đź“‹ Instructions:
Special string cutters 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!
If you often cook cakes, then buy such a tool. With its help, you get perfectly even cakes without any unnecessary problems.
A slicer is a special tool that resembles a baking dish with slits in the ring. The distance between the slots is 1 cm. The tool allows you to easily and quickly cut baked goods. The ring is adjustable and adapts to any size of baked goods.
đź“Ś What you will need:
đź“‹ Instructions:
Biscuit is considered a capricious dessert. The oven is filled with fluffy and even baked goods. And when you get it, 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.
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Lovers homemade baked goods Often they encounter difficulties when cutting the finished biscuit into cake layers. It crumbles, the layers are of unequal thickness, or even break completely when trying to cut. As a result, he suffers appearance finished cake, and the hostess’s mood deteriorates. There are several ways to solve this problem.
In order to cut the biscuit correctly and evenly, you need to take into account some nuances:
Not all biscuits are the same. The basis of their recipe is eggs, sugar and flour, but the texture and composition depend on the additives. There are biscuits with milk, kefir, hot water, butter. In addition, solid additives (nuts, dried fruits) are often added to biscuits. For chocolate biscuit cocoa is added to the dough.
There are three main types of biscuits:
The fluffier and lighter the sponge cake, the more problems it will cause. The hardest thing to deal with is the classic one. If you try to cut it ineptly, the biscuit begins to crumble or pulls together in lumps.
It is not difficult to cut a small diameter biscuit; this can be done simply with a knife. To separate large-diameter sponge cakes into layers, you will need special devices.
When cutting a thick and fluffy sponge cake, it is easier to maintain its shape; a thin one can break if handled carelessly.
It is important to correctly mark the base for the number of cakes you need to get. Special shapes and string cutters allow you to cut cakes with a thickness of 1 cm. Some housewives manage to get three cakes from a base 2.5 cm thick.
Trying to cut a biscuit that hasn't cooled down can cause the dough to clump and create a lot of crumbs. Before you start cutting, the biscuit should be allowed to cool completely and rest for at least 6, and preferably 12 hours. It is much easier to cut a cooled and cured base.
With the help of some devices you can easily cut a tall sponge cake into the required number of cake layers. For this use:
A knife is the very first device that a novice cook picks up to cut a biscuit. To get a good result, it is important to use a long, thin and sharp knife. Some housewives use a bread knife with a serrated edge for this purpose.
Procedure:
A knife can only cut thick biscuits smoothly and without crumbs. H To ensure that the cakes are even, use the ring from the springform pan as a level. This method is suitable for all foam biscuits, but for chiffon it is the only correct one.
Operating procedure:
And I cut with a bread knife. First, I also make grooves, and then, rotating the biscuit, I cut little by little until I go right through with the knife. It turns out very smooth. Unfortunately, thread didn't work so well.
Vasta
We are used to cheese being sold sliced ​​or already packaged into small pieces. But even now you can still see how in stores, sellers easily separate large pucks of cheese into layers using a string with two wooden handles. The biscuit is cut in the same way.
Procedure:
Oily ones cut beautifully. But the classic ones, sometimes there is no time to lie down, then my middle just reaches out for the thread, as if gathering into a ball.
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In this way, even very soft biscuits are cut into thin cakes. You just need to let it ripen for a few hours.
Dental floss is ideal. But you cannot use it to cut a hot biscuit into cakes, as the thread will melt.
Advice! Cut biscuits with additives such as nuts, dried fruits, candied fruits with a knife, not with a thread. Solid particles will cling to the thread.
If you often bake, but don’t want to waste time on such complex manipulations, it makes sense to purchase a biscuit slicer. This device is similar to a baking dish, but with parallel slits in the ring. The distance between the slots is 1 centimeter, which allows you to get thin cakes. The ring is detachable, the diameter is adjustable depending on the size of the baked goods.
It is very easy to work with such a device:
A less cumbersome, but no less useful device is a knife string. It consists of a frame shaped like a coat hanger onto which one or more jagged strings are installed. Their position can be changed by moving them up or down depending on the desired thickness of the cakes.
Operating procedure:
5. In the same way, cut the required number of cakes.
Even a well-baked sponge cake is not a cake, but only a preparation. Preparing the cream, cutting the sponge cake correctly and assembling the cake is an equally difficult task. Try the described methods of cutting cakes and prepare delicious desserts.
Biscuits are one of the most popular baked goods among many housewives. Housewives carefully record biscuit recipes in their cookbooks. After all, it is the basis of many cakes.
It is enough to cut the sponge cake into cake layers, 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 sponge cake into several cake layers. It seems that nothing bad 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 sponge cake can be cut quite simply into several equal cake layers. The main thing is to do everything correctly, consistently and accurately. Before cutting the sponge cake into cake layers, let the freshly baked hot sponge cake stand for at least 6 hours, or better yet 12. Then your sponge cake will not crumble when working, everything will be cut easily and without problems.
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.
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. Indeed, in its “pure” form, the biscuit is practically not used, so it needs to be turned into confectionery, for example, in 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 No. 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 No. 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! Sponge cake You can cut and decorate with cream only 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 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.
