Starting from the bottom of the cake, score the edge to create the first layer, going completely around the cake. Repeat for the second (middle) and third layer (top) scoring, leaving equal distance between each score, from top to bottom of cake. The scoring is used as a guide to equally cut the cake into 3 layers.
Gently press and hold the top of the cake with one hand and then cut the cake with the other hand, using a sharp, fine serrated knife, following along the score marking. Cut into the cake, going about 1 inch deep towards the centre, using a sawing motion; it is normal for crumbs to develop.
Rotate the cake and continue cutting; repeat in the same manner until you have come full circle. Repeat cutting into the cake, and go deeper towards the centre, keeping an eye out and making sure that the knife is always horizontal, until the layer has been completely sliced. You should always see the tip of the knife; this helps to maintain a horizontal cut.
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Slice the bottom layer first, then the middle and finally the top layer. Leave the layers, as you slice them, in tact. This makes it easier to cut the middle and top layer; otherwise, slicing a thinner cake becomes difficult. To remove the layers, gently slide a plate or a cooling rack between the 2 layers and lift away layer.
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