Cake knife with smooth and serrated blade

Cake knife with smooth and serrated blade

Cakes can be arranged with clean, straight cuts and stable pieces. Depending on the filling and coating, choose the smooth or serrated side of the blade: Soft creams, thin sponge bases or fondant can be cut with the smooth blade; crispy bases, japonais, shortcrust pastry or large pieces of fruit can be cut with the serrated blade without squeezing out the cream. What is it particularly suitable for? For precise edges and transferring pieces safely to the plate. How is it used? Depending on the cake, cut vertically or by sawing through the layers, then move far under the piece, lift it up and place it on the front of the plate; then pull it out towards the back. For even smoother cuts, dip or rinse the knife briefly in hot water and dry it off - this allows it to glide through gelatine creams and mirror glaze without transferring any residue. This helps you to cut and set up each piece cleanly; briefly heating and cleaning between cuts ensures consistently beautiful results. Use the cake knife with smooth and serrated blade to serve your creations elegantly and without damaging the decoration.