I was invited to a 50s themed party at a restaurant, and I supplied the cake. When the wait staff cut it, they pushed the knife down through the cake and we wound up getting pieces that looked like a scoop of chunky ice cream. I was trapped in a corner so I couldn't run over and tell them to use something other than a table knife to cut it.


A few weeks after that, I was having a little party at my house and made a cake that was fondant covered. (I usually just make buttercream cakes.) Well, I went to cut it, and I only did slightly better than the restaurant had!

So what is the proper method of cutting a fondant cake and what type of knife is best? Or was my fondant just way too thick?

This is how i have always done it. I think others will say the same. I do buttercream cakes the same.hth

I cut with a non-serrated bread knife--and I advise clients to do the same. I seem to do OK with that.

HTH
Rae

For goodness sakes!! ha!! I for got to send the link as to how i do it also. sorry!!


http://www.ehow.com/how_6933374_cut-fondant-cake.html

I posted a similar thread about a year ago and got these replies from a lot of very experienced bakers:

Cut with a sharp, NON-SERRATED knife. Clean the knife between each cut with a damp tea towel.
and
Cut with a sharp, SERRATED knife. Clean the knife between each cut with a damp tea towel.

Apparently both work. The key seems to be cleaning the knife between servings. Personally, I prefer the SERRATED bread knife.
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I hardly ever get to cut any of my cakes. They go to office workers, Convalescent Home Staff Lounges, Fire Stations, School Teacher Lounges, etc. Most of the people who receive my free custom cakes as gifts have never cut a stacked or carved cake before. If I am giving away a multi-tiered, or carved cake I provide the following:

(1) 10" serrated bread knife, new in package, from the Dollar Store.
(1) Xerox copy of Indydebi's "How to Cut a Wedding Cake" instructions:
http://cateritsimple.blogspot.com/search/label/cake%20comb
(1) Xerox copy of the Lark Cake Shoppe serving/cutting guide:
http://larkcakeshop.com/CakeServeGuide2.pdf
(1) Assembled, paper "mock" serving to demonstrate the appropriate serving size:
http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=142470&FTVAR_MSGDBTABLE=
(1) tent card with the cake information printed on the front side, and my card stapled to the backside. (Example: Bottom Layer - Red Velvet with cream cheese filling, Top Layer - Lemon Poppyseed with Lemon Curd and Raspberry Filling)

I tell them verbally how to dis-assemble stacked/tiered cakes before cutting. If the cake is fondant, I tell them to gently "saw" the fondant, then cut through the remainder of the serving.

I use and advise customers/wait staff to use a large non serrated knife.
Position point of knife in cake first then slice down... definately wipe knife between each cut with a cloth.
That way you get a clean cut every time.... and no mushy squashed pieces of cake.

I have seen serrated knives used - and have seen how it can tear the cake and then it drags on the findant....not a good look.

Bluehue.

Thanks all, for the information. I can't wait to make another fondant covered cake to try it.

Too bad I'm dieting right now, or I'd make one today. Ah, such is life....