When is it better to cut the cakes hot or cold. How to cut a biscuit into cakes? Biscuit cutting machines

Biscuit - the basis of cakes, pastries, rolls. The biscuit is prepared from a minimum set of ingredients and, subject to the technology, almost always turns out to be lush, light, and tender. But baking a good biscuit is half the battle. Indeed, in a “pure” form, the biscuit is practically not used, so it needs to be turned into a confectionery product, for example, into a cake. Such a "transformation" can be done with mastic, meringue, marzipan or icing. First, of course, you need to smear the cakes with cream or soak with syrup (how to make coffee syrup - see the step-by-step master class for making the Moka cake). Of course, if you have to deal with purchased biscuit cakes, then there will be no problems. And if a lush biscuit 5-6 cm thick taken out of the oven has long cooled down on the table, then the question arises: how to cut it into thin cakes? This task is not an easy one. And ordinary housewives, unlike professional confectioners, who have special tools for cutting biscuits, have to cope with this task on their own. In addition, it becomes more complicated in proportion to the number of cakes that you need to get in the end. Therefore, if there is no special experience in this matter, then it is better to first dwell on two or three layers. In any case, when choosing a way to cut a biscuit, you need to realistically evaluate the height of whole pastries.

Method number 1. The most common, but not the most accurate (in the sense of even) way, is to cut the biscuit with a knife. With the help of a knife it is convenient to cut dense biscuits, and loose biscuits can crumble from such “intervention”. Therefore, the knife must be long, sharp and with a very thin blade. First you need to make “notches” along the height of the future cake / cakes and make sure that all these marks are on the same level. Lightly holding the biscuit with your hand and, slowly rotating it counterclockwise, with the other hand, cut with a knife towards you along the marked marks.

Method number 2. This method also cannot do without a long and sharp knife, but a ring from a baking dish is additionally used as an “assistant”. The biscuit is placed inside the ring, at the bottom a plate or several plates of the same diameter as the shape are placed under it. The more plates - the higher the biscuit will come out above the edge of the mold, the thicker the cut cake will be. The essence of the method lies in the fact that the shape ring acts as a measure for the layers of biscuit. The main thing is that the knife should always be directed clearly horizontally, without tilting. If you need to make several cakes, then you will have to add plates from below, and then again measure the height of the future cake.

Method number 3. Strong thin thread (nylon) or fishing line, of course, is thinner than any knife, so with their help you can make narrow layers of biscuit. With the same knife, you need to outline the width of the cake and make a light incision, which you can continue with the help of a thread. Tie the thread around the biscuit at the required height, cross the ends and slowly pull them in different directions, moving the thread / fishing line through the thickness of the biscuit in a horizontal plane. It is more convenient to do this towards you, and not vice versa.

Advice! Biscuit cake can be cut and decorated with cream only when cooled.

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Fans of home baking often face difficulties when cutting the finished biscuit into cakes. It crumbles, the layers turn out to be of unequal thickness, or even break completely when trying to cut it. As a result, the appearance of the finished cake suffers, and the mood of the hostess deteriorates. There are several ways to solve this problem.

In order to properly and evenly cut the biscuit, you need to take into account some of the nuances:

Types of biscuit

Not all biscuits are the same. Their recipe is based on eggs, sugar and flour, but the texture and composition depend on the additives. There are biscuits with milk, kefir, hot water, butter. In addition, solid additives (nuts, dried fruits) are often added to biscuits. For chocolate biscuit, cocoa is added to the dough.

There are three main types of biscuits:

The more magnificent and lighter the biscuit, the more problems it will cause. The hardest thing to deal with is the classic. With an inept attempt to cut it, the biscuit begins to crumble or shrink into lumps.

Thickness and diameter

It is not difficult to cut a biscuit of small diameter, this can be done simply with a knife. To separate large-diameter biscuit cakes, you will need special tools.

When cutting a thick and fluffy biscuit, it is easier to keep its shape, a thin one can break if careless actions.

Cake thickness

It is important to correctly mark the basis for the number of cakes that you need to get. Special shapes and string cutters allow you to cut cakes with a thickness of 1 cm or more. Some housewives manage to get three cakes from a 2.5 cm thick base.

Base temperature

Attempting to cut a biscuit while it is still warm can cause the dough to clump and form a large amount of crumbs. Before proceeding with cutting, the biscuit must be allowed to cool completely and rest for at least 6, and preferably 12 hours. The cooled and standing base is much easier to cut.

How to get perfectly even cakes

With the help of some devices, you can easily cut a tall biscuit into the desired number of cakes. For this use:

Knife

A knife is the very first device that a novice cook takes to cut a biscuit. To get a good result, it is important to use a long, thin and sharp knife. Some housewives use for this purpose a bread knife with a serrated edge.

Procedure:

Cutting chiffon biscuit into cakes

With a knife, you can cut only dense biscuits evenly and without crumbs. H To make the cakes even, use the ring from a detachable baking dish as a level. This method is suitable for all foam biscuits, and for chiffon it is the only true one.

Operating procedure:

I cut with a bread knife. First, I also make grooves, and then, rotating the biscuit, I cut a little, until I pass through with a knife. It turns out very smooth. Thread, unfortunately, did not work out so well.

Vasta

How to cut a biscuit with a knife - video

Using thread

We are used to the fact that cheese is sold sliced ​​​​or already packaged in small pieces. But even now you can still see how in stores sellers easily divide large cheese pucks into layers using a string with two wooden handles. The biscuit is cut in the same way.

Procedure:

Butter ones cut beautifully. But the classic ones, sometimes there is no time to lie down, then my middle just reaches for the thread, as if going into a ball.

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In this way, even a very soft biscuit is cut into thin cakes. You just need to let it ripen for a few hours.

Ideal for dental floss. But it cannot be used to cut a hot biscuit into cakes, as the thread will melt.

How to cut a biscuit into even cakes with a thread - video

Advice! Biscuits with additives such as nuts, dried fruits, candied fruits, cut with a knife, not a thread. Solid particles will cling to the thread.

Slicer

If you often bake, and you don’t want to spend time on such complex manipulations, it makes sense to purchase a slicer for cutting biscuits. This fixture is similar to a baking dish, but with parallel slots in the ring. The distance between the slots is 1 centimeter, which allows you to get thin cakes. The ring is detachable, the diameter is adjustable depending on the size of the baking.

It is very easy to work with such a device:

How to use a string knife - recipe with photo

Not so bulky, but no less useful device - a string-knife. It is a frame, shaped like a coat hanger, on which one or more jagged strings are installed. Their position can be changed by moving up or down, depending on the desired thickness of the cakes.

Operating procedure:

How to cut a biscuit with a string knife - video

Even a well-baked biscuit is not yet a cake, but only a blank. Preparing the cream, properly cutting the biscuit and assembling the cake is no less difficult task. Try the described ways of cutting cakes and cook delicious desserts.

How to cut a biscuit so that the cakes are perfectly even? In pies, it is often advised to cut the biscuit with a long, sharp knife with a serrated blade. The photo shows a frightening-looking tool, with which, apparently, cutting the cake evenly is also not easy.

Meanwhile, if you need to cut or biscuit cake in half exactly horizontally, there is a simple and accurate method that does not involve fussing with knives and other devices. With just a string and a few toothpicks, you can cut the cake in half perfectly with ease.

So, we take the biscuit cake completely cooled. This is important, as the hot biscuit can "crawl" after the thread, and the beautiful lush structure of the biscuit pulp will be wrinkled.

Insert toothpicks into the sides of the biscuit exactly in the middle - around the entire circumference of the cake, as shown in the picture.

Take dental floss (or silk) and put it on the toothpicks, "surrounding" the biscuit cake. If your cake is made from a fairly dense dough, you can make small horizontal cuts with a sharp knife along a row of toothpicks so that the thread immediately falls into the "groove" and does not have to cut through the hard outer crust of the cake.

When the thread is completely wrapped around the biscuit, cross its ends and hold each end in one hand. Pull on both ends of the thread so that it begins to separate the cake into two parts. You can move the thread slightly from side to side to help cut the biscuit. Usually, this happens very easily.

You now have two layers of sponge cake.

Slip a piece of cardboard or a tray (without sides) between the two layers of cake and remove the top layer.

Ready. Start assembling the cake.

Cooking cakes is not a job for the faint of heart. Here, it would seem, the most difficult mission was successfully completed, but there are no fewer questions. When to take a biscuit out of the oven or how to pull it out of the slow cooker and then cut it into cakes are questions that interest exhausted and desperate hostesses. Do not lose heart, dear ladies, today Cook will reveal all the secrets of handling ready-made pastries, with which you can create a real masterpiece.

And now, with some complacency and pride in your resistance to this wayward baking, by the end of the allotted time the cake was in the oven, or in the slow cooker, you noted that the biscuit turned out to be excellent, lush, tall, even and tanned (not to be confused with burnt!).

However, the smile quickly slips from his face at the thought of exactly at what moment this pest can be removed from the oven, so as not to experience the bitterness of disappointment when it falls.

First, you need to calm down and realize that the most difficult part on the path to success has been passed, and there is very little left to finish. Secondly, you should arm yourself with the advice of the Cook, who will tell you ...

Do not, under any circumstances, remove baked goods from the oven immediately after switching off. Otherwise, all work will go to waste. The oven door must be slightly opened and wait 15 minutes, only after that the mold can be removed.

If you baked a biscuit for a roll, then this product should leave the "brazier" 10 minutes after turning off, and what is important, it should be very warm, since the cooled cake will break and crack when twisted.

To make your confectionery miracle perfect, you must first remove it correctly after cooking. Looking back a little, it is worth noting that such a biscuit layer must be baked on parchment.

1. Now, when it is already completely baked and has cooled for 10 minutes in the switched off oven with the door open, it must be removed from the baking sheet, but not torn off the paper. Having smeared the entire cake with jam, we begin to carefully wrap it in a roll, gradually separating it from the parchment layer.

However, rolls are often made with cream, which you certainly cannot apply to a hot cake. Then you can use the second method.

1. Turning the baking paper with the biscuit onto oiled loose parchment, we need to carefully remove the baked sheet from the cake, which we then roll up and leave to cool like this (we are talking about biscuit, not paper). This is done so that after cooling and decorating with cream, our product can be rolled up without, so to speak, losses in the form of cracks and breaks.

How to get a biscuit out of the multicooker

In a super smart unit, biscuits turn out, well, just gorgeous and you don’t want to spoil such beauty and pull it out as carefully as possible, avoiding damage. First of all, the shortbread should be given a little time to cool, although in this oven you can wait for the baking to cool completely, it does not threaten to dry out. To implement the second stage - "extraction", two methods are provided.

Take out with a steam nozzle

For the first method, we need a steam nozzle that comes with the multicooker. We insert this “leaky bowl” upside down into a bowl with a biscuit and with a deft movement turn the whole system over so that the pastries are on the insert, and remove the bowl. After that, the cake can already be transferred to the dish, in the same way, put a plate on top and turn it over.

Remove with parchment paper

However, for some, such manipulations with coups may seem complicated, like juggling in a circus, requiring skill and steadfastness, so that the hard-won cake does not fall to the floor.

It is for such cooks who have not been trained at the circus school that an alternative option is offered, how to remove the biscuit from the slow cooker.

To implement this method, you should think about extracting baking at the stage of filling the dough. At the bottom of the bowl, you need to lay 2 long and relatively wide strips of parchment crosswise, so that their ends freely come out of the edges of the mold, and pour the egg-flour mass onto this paper.

Once the cake is done baking and the cake has cooled down, you simply need to pull on the paper edges to pull the cake out of the pan. The papers are then easily separated from the cake.

A variety of different handy tools for making confectionery today allows you to create something incomparable without much difficulty. A biscuit baking dish is today a whole cosmos for fantasies. What they just do not happen.

Some have detachable walls, while others have a design for removing the bottom. Children are especially original, with which you can easily create a bear, a car, a boat, and even a princess and a dinosaur. Someone who, and petty hooligans will not be able to pass by such a cupcake or cake.

Various materials are also used for such dishes: aluminum, steel, tin, silicone, glass, with a non-stick coating.

It is more expedient to bake ordinary round biscuits in detachable forms. Some come in different diameters, so you can make a multi-tiered splendor, or a simple cake. Some round molds have a convex bottom pattern, which will give originality to the product.

1. Lubrication of the form, at least non-stick Teflon, at least some other, has its advantages. Firstly, under this condition, it is easier for the biscuit to rise, and secondly, after baking, it easily moves away from the walls of the dish.
2. Another not unimportant point, in a form with a flat bottom, at least round, at least square, it is necessary to lay out baking paper, if the bottom is removable, then you need to line it with parchment and then cling to it the sides.
   If the shape is solid, then simply cut out a circle (square) of the required size from paper. It is not necessary to wrap the walls with parchment, this is a measure only for the bottom.
   Perhaps the question arises: why is this even needed?
   - Firstly, it will protect the bottom of the baking from burning.
   - Secondly, it is much easier to remove the biscuit from the mold, and the product itself will be even.
3. In order not to spoil the structure of ideal baking, before pulling out the cake from the container, or separating the sides of the form, you must carefully walk around with a knife in a circle, unhooking the biscuit from the dishes.
4. Recently, housewives are increasingly using silicone molds. In them, the product turns out to be excellently uniform, it is pulled out easily. You only need to lubricate it the first time you use it. The main rule is that the donut should cool down in the form and you need to pull it out only chilled.

Sometimes, when baking cakes in a solid rectangular shape, the biscuit itself turns out to be bumpy, wavy, but this is a minor problem, and everything is easy to fix with a biscuit knife, simply cutting off bumps that can later be used to sprinkle the cake or roll.

And then, finally, sweating from stress and drinking motherwort to calm down, we took a pretty, even, smooth biscuit from the bowl. It's time for another pretty demanding procedure, so catch your breath, take a deep breath and exhale slowly.

Have you calmed down? Now we start cutting the biscuit into cakes. Stop, just do not faint, composure, smart advice and some devices will allow you to do it quickly and efficiently. It is worth discussing right away that you need to cut the biscuit cold and in no case hot. It will be generally ideal if a couple of hours before the "operation" he lies in the refrigerator.

Cutting a cake with a string saw

To alleviate the suffering of the hostess, smart enthusiasts invented technology such as a string saw. Using it is very simple. By adjusting the height of the string, you must set it to the desired thickness of the cake.

On some models, several strings go at once in order to get the required number of shortcakes at a time.

The strings do not move out, do not slip, are perfectly stretched and cut amazingly, the main thing is to follow the rules of use.

• Set the desired height.
• We bring the saw to the biscuit on a flat, flat surface.
• We crash into pastries and, making movements, as if sawing a tree, we cut it into several flat shortcakes.

Everything, now you can lubricate with cream and decorate your confectionery delicacy.

Cutting a biscuit with a knife and a removable mold ring

If you are not a happy owner of such a miracle saw, then you can use a knife. For biscuits, special cutters with a long blade are produced, but in the absence of this unit, you can resort to using a device available at home with the longest serrated blade. But this does not mean that you need to remove Grandpa's Cossack saber from the wall and wave it in the kitchen, like an ataman, a bread saw will do just fine.

1. We spread the biscuit on a dish that matches the width of the form, under which we put a few more flat plates, as a height regulator.
2. Now we pass the ring from the form through the cake. Because of the plates, the biscuit will protrude somewhat above the metal sides, if anything, you can still put the plates under the dish so that the cake is thicker, or vice versa, remove it if you want to get thin biscuits.
3. With a knife, we begin to cut the protruding part of the baking, leading it along the edge of the ring.

So 1 layer of the future cake is ready. Do the same with the rest of the donut.

You can use special forms for cutting biscuits.

The thread is definitely thinner than any, even the sharpest knife, and thanks to this it allows you to make thinner cakes. There is only one condition, the strength of the thread must be excellent, so fishing line, nylon or dental thread will be the best option. We will also need toothpicks to create a cut level.

1. We stick wooden sticks around the biscuit at the same height;
2. From the fishing line (thread) we make a wide loop, which we throw on pastries so that it lies on skewers, a kind of lasso.
3. Pulling the ends, we tighten the knot, and, piercing into the walls of the donut, the thread cuts it through in a horizontal plane.

It is also possible using a thread for cutting shortcakes using the method with a molded ring and plates, but instead of a knife, we will use a fishing line (thread) stretched with both hands and move it through the thickness of the biscuit in a horizontal plane, like a saw.

Now the shops are literally overflowing with goods for pastry ideas, and finding a heart shape is not difficult. In this case, you are guaranteed to receive an even, proportional biscuit symbol of love.

If such a mold was not found, then you can simply cut out a heart template from cardboard, attach it to the cake and cut a heart along the contour with a knife.

There is another way - this is a home-made metal form from a tin or thick foil. It bends excellently and for this you do not need to be Arnie the Terminator. Having created a heart symbol, simply attach it to the top of the cake and press down, as if cutting off the edges.

Armed with our tips, you are guaranteed to be able to prepare an incredibly beautiful and tasty confectionery product. In addition, you have a chance to pass for the most successful and experienced cook in the circle of girlfriends, to whom they will turn for advice on how to carefully remove the biscuit from the mold and how to cut it evenly into cake layers. Well, you already know everything, don't you?!

Perfect cuts juso.cakes

When is the best time to cut the cake?

1. Biscuit baking continues until it has cooled down, so we take out the finished biscuit from the oven, take it out of the mold and leave it to cool on the wire rack. So the moisture in the biscuit is distributed evenly.
2. As soon as the biscuit has cooled down, it must be wrapped in cling film and left to rest for 6-8 hours. It is convenient to bake a biscuit in the evening, and collect the cake in the morning.

Only under these conditions will you be able to properly cut the biscuit. If you cut a hot or not infused biscuit, it will tear and crumble badly.

How to cut a biscuit with a thread / fishing line

Visually divide the biscuit into equal cakes, about 1 cm thick. The lines can be marked with a knife or toothpicks.

The crust of the biscuit can be quite dense, so it is convenient to make a small cut with a knife in a circle where the border of the first cake should pass.

Then we take a strong thread, fishing line or dental floss, insert it into the incision and begin to cross the ends, pull them in different directions.

Gradually, the thread will cut the biscuit. The cut will be perfectly even and neat.

For greater clarity, I selected a video for you using this method.

How to carefully cut a biscuit with a knife

We put the knife on the table, resting it completely on the handle. There will be a gap between the table and the blade. The handle will be a support for us, and its height to the blade will determine the height of the cake.

No need to press the knife hard and try to cut the entire biscuit from one edge to the other. We need to make small sawing movements, constantly rotating the biscuit and each time moving deeper and deeper.

The cut is no worse than using a thread.

There are no restrictions for this method. You can cut the most tender and soft biscuits of any diameter in this way.

If we determine the width of the cake ourselves to cut the biscuit, then in this case the gap between the blade and the handle will be responsible for the thickness. So all the cakes will be the same thickness. And biscuits with a slide can be cut to the very end. Even small pieces will be the same thickness. So it will be more convenient to combine them with each other if you need to make another layer of them.

If you need a thicker cake, you can think of a knife stand on which it could be leaned.

What kind of knife should I use to thinly cut a biscuit?

If possible - a long knife saw. If not, any long knife will do. I use Tramontina knives

Confectionery equipment for even thin cutting of biscuit

The principle of operation is very similar to the above described use of thread / fishing line. Of the pluses - several levels for adjusting the height of the cake.

Video on using a string knife

Video on how to use this ring.

Knife holders

Again, to use them in the arsenal should be a long knife.

Biscuit cutting machines