How to cut cookies so that they are all the same?
Making cakes is a very demanding job, but in order for me to be completely satisfied, it is very important how to cut cookies, that each piece looks like another.
How many times my patience failed me, I wanted to give up, but I couldn't, and I didn't dare! I managed in various ways, listened to advice, learned and absorbed from others. I can't say everything is perfect, but it's getting there.
To begin with, I bought a sharp, small knife, which has no thickening at the end and is very thin. I use it exclusively and only for cutting cakes. I figure out how big I want the cake to be and based on that, I make the so-called "cake network", i.e. I draw cubes or bars with a ballpoint pen, for the size I think is appropriate.
For the cake in the picture, I drew 7 x 5 cubes on paper, because I thought that a larger cube would be appropriate for this cake. If the cake is soft and juicy, like the one I made, you don't need to put and slide the paper under the cake, although you can't do that, because you won't succeed. It is enough to put drawn rectangles on all sides of the cake, so that you know how to start and where to finish cutting the cake.
Without paper, I "missed out" more than once to start well and then end up all the way to the right or left.
Cut off the ends first, then measure and cut, i.e. the knife is pulled through the cake. If it is a chocolate glaze, when you make it, be sure to add a grain of salt, so that the glaze does not crack.
You can heat the knife over a flame and be sure to wipe the knife with a kitchen towel after each cut.
To cut the cake, I put the knife in a glass of water and, with every cut, I must remove the excess whipped cream from the rim of the glass, wipe it with paper and put it in the water again and continue cutting like that.
For many cakes, the rim of the tray bothers me, so I use either a piece of laminate that is the size of a tray and only serves that purpose, or else parts - i.e. the shelves of the rack, which no longer have that purpose. I cover with foil and get a tray, ideal for cutting. Be sure to wrap the cut cakes in foil to prevent them from drying out.
Suzana Mitic
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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