# 4 Ways to Cut a Round Cake

Round cakes look great, but sometimes it's hard to cut them into enough pieces to serve everyone. In addition to the common method of cutting round cakes into triangular slices, they can also be cut into small square pieces, smaller triangular slices, and even large, thin strips. One method was designed by a scientist to ensure that every piece of cake stays fresh and wet.

## Steps

### Method 1 of 4: Cutting into Equal Triangles

#### Step 1. Choose a knife big enough to cut the whole cake

For example, if the diameter of the round cake is 25 cm, the knife must be that size, at the very least. If you cannot find a knife the same length as the cake diameter, choose one as long as possible.

### If the knife is smaller than the diameter of the cake, you will have to run it over the cake to make a complete line over the cake icing

#### Step 2. Soak the knife in warm water before using it to cut the cake

Fill a tall glass with warm water. Place the knife in the water and lean it on the edge of the glass. Keep the knife there until it's time to cut the cake. When the time comes, take the knife out of the glass and dry it with a dish towel.

### Choose a cup large enough to hold the knife you are going to use

#### Step 3. Use the knife to make a line down the middle of the cake

Hold the knife over the cake with both hands. Grasp her cord with your dominant hand and the tip with the fingers of your dominant hand. Place the knife across the cake, through the middle of it. Back-and-forth from the tip of the knife to the handle to make a line on the cake.

### Press the icing to make the line, but only until you reach the first layer of the cake. Don't cut the cake yet

#### Step 4. Make a line 70º from the first

Start the second line halfway through the other. Move the knife so that the second row is 70º from the first. This will create a piece that is 1/3 of the half of the cake or 1/6 of the cake.

### The first two lines divided the cake into three pieces

#### Step 5. Create a third line in the middle of the smaller triangle

One half of your cake will have two triangles, one bigger than the other. The third line will divide the smaller triangle exactly in half, in half.

• The first three lines have divided the cake into four pieces so far.
• The two smaller pieces are the size of the final pieces.

#### Step 6. Make two more lines to divide the larger triangle into three pieces

The next two lines will divide the larger triangle into three equal parts. From a technical perspective, each of the five triangle-shaped pieces will be approximately 36°.

### This entire process is based on estimating the size of the slices, but the goal is to make them all the same

#### Step 7. Use your knife to spread the four half rows through the rest of the cake

One half of the cake is marked to form five pieces. So far, only one of these lines crosses the entire diameter of the cake. Four of the marked lines only go halfway. Use your knife to extend these four lines so they run across the entire diameter of the cake.

• The end result of this process will divide the round cake into 10 equal pieces.
• If you have to serve more than 10 people, you can cut each piece in half, forming 20 slices.

#### Step 8. Cut the cake using the lines marked as a guide to form 10 pieces

Dip the knife in warm water and dry with a tea towel between each cut you make. Take the knife and cut the whole cake following the lines you drew. Start cutting from the middle of the cake outwards.

• Slowly pull the knife out at the base of the cake.
• Take the slices with a spatula after cutting, or cut the whole cake first and then serve the people.

### Method 2 of 4: Cutting into Small Squares

#### Step 1. Warm the knife in water before starting to cut the cake

Place your knife in a glass or container filled with warm water. Leave it there until it's time to cut the cake. When taking the knife out of the water, dry it with a dish towel.

### The cup or container you are going to use needs to be large enough for the knife that will be used for cutting

#### Step 2. Slice the round cake into long, thin strips

Each strip should be about 2 cm wide, give or take. Once you cut a cake strip, lay it flat on a board or plate. Remember to heat the knife between each large slice.

### If you don't need to divide the cake into many pieces, you can make longer or wider strips

#### Step 3. Cut the long strip into 2 cm strips

Once the long strip is lying on the board, take the knife and cut it into 2 cm strips. The result will be pieces of cake 2 cm thick and wide, with the length equal to the height of the cake.

• You don't need to heat the knife in water to cut the small strips.
• You can also cut the slice into strips longer than 2 cm if you like.

### Method 3 of 4: Cutting Internal and External Pieces

#### Step 1. Warm the knife in warm water before starting

Soak the knife in a tall glass of warm water before slicing the cake. Wipe off excess water with a dish towel when you take it out of the glass. Heat the knife again whenever you make a big cut in the cake.

### Heated metal will cut the cake faster and easier than a cold knife

#### Step 2. Cut a circle out of your cake 5 cm from the edge

Slide the knife vertically into the cake at a point about 5 cm from the edge. Keep the knife upright and cut a circle in the middle of the cake that stays 5 cm from the edge all the way around. In other words, you will create a round cake in the middle of the current cake.

• This method only works on cakes that are 20 cm in diameter or larger. Cakes smaller than this should be cut into normal triangular slices.
• The result will be a cake ring and a smaller round cake in the middle.

#### Step 3. Cut the outer cake ring into 2-inch pieces

Warm and dry the knife before proceeding. Use the knife to cut the outside, which looks like a ring, into pieces about 5 cm wide. If the cake is 20 cm in diameter, this will result in 21 pieces of the same shape and size.

### If the cake is more than 20 cm in diameter, you can follow that same width, which will yield more than 21 pieces, or cut them wider to make 21 pieces

#### Step 4. Slice the smaller inner cake into triangular pieces

Once you've cut the 21 outer pieces, you'll have a smaller round cake to cut. Start by cutting the inner cake in half, in half. Then cut the cake in half again, 90º from the first cut. Depending on the size of the inner cake and the number of slices you need, you can cut each quadrant in half (yields eight pieces) or in three, to yield 12 pieces.

• For example, if the entire cake was 20 cm in diameter, you will have an inner cake of 10 cm in the middle.
• Don't forget to heat the knife again and dry it on the cloth before starting to cut the inner cake. No need to heat up between cuts.

### Method 4 of 4: Making Precise Cuts to Save the Cake

#### Step 1. Use this scientific method for cakes you want to keep

This method works best for round cakes that will not be eaten all at once, for example, at a party. If you are only going to eat a part of the cake and the rest will be stored in the fridge for later, this method will better preserve the freshness of the cake the next day.

### This method was created by British mathematician Sir Francis Galton and was first published in the journal Nature in 1906

#### Step 2. Make a cut across the entire cake a little bit outside the middle

This first cut needs to go through the entire diameter of the cake, but not exactly through the middle of it. The cut needs to be out of the middle because you are going to cut a strip in the middle of the cake. Put 1 cm away from the middle of the cake, on the right, and make the cut.

• The final piece will be 2 cm wide, give or take.
• If you want a larger piece, make the cut more than 1 cm from the middle.

#### Step 3. Cut the cake again, 2 cm to the left of the first cut

The second cut will form a long strip of cake right in the middle of the cake. This slice will be 2 cm wide, but with a length equal to the diameter of the cake.

### Again, you can cut a strip over 2 cm wide if you like

#### Step 4. Use your knife to take the thin strip from the cake

Slide the knife under the cake, just below the strip you formed by making the first two cuts. Carefully lift the knife to remove the thin strip from the middle of the cake.

• Serve or eat the thin strip you cut.
• Cut the slice into small pieces if you like.

#### Step 5. Join the two remaining pieces of cake and secure them together

Once the strip is removed from the middle of the cake, use your hands, a spatula or a knife to gather the ends of the cake in the middle of the tray. They must contact you directly. Secure them to keep them together.

• The original method suggests tying the cake with a rubber band, but this only works if the cake is hard on the outside, like the ones decorated with paste, and if it's not too big.
• If you prefer, use tape, a thin piece of parchment paper or plastic wrap to hold the two pieces together.
• You might not stick together either, because joining the exposed inner edges will probably protect the cake enough.

#### Step 6. Cut another strip in half, perpendicular to the first

When you want another piece of cake, take it out of the fridge and cut another piece in half. Only this time, make the cut at 90º of the first strip. Then repeat the same process of joining the cake left over to save for another day.

• When storing the cake in the refrigerator, you can cover it with a lid or plastic wrap.
• This method is based on the fact that the inside of the cake will stay cool because it will not be exposed to air.

#### Step 7. Repeat the process until the whole cake is consumed

Every time you take another cake strip, repeat the same process. Whenever making a new cut, turn the cake 90 degrees to continue alternating the direction the strip is cut. This helps to make the two ends approximately the same size when they come together.