Cake Knife

Yes, a cake slicer is a knife.  It's a long, thin, serrated blade with a rounded tip. 

I like the Victorinox / Forschner 12" "rounded wavy slicer" aka "bread knife" with the Rosewood handle.  It's also available with a plastic, "Fibrox" handle.  A little over $40 with wood, and a little under $30 with plastic.

You can spend more, but you won't cut cake any better.

BDL

Quote:

Originally Posted by sweetie pie 
... I cut the cake while it sits in a domed glass cake holder. The lips of the plate arch upward. Is this the problem?.

 

 

Probably...
 

I use a MAC bread knife daily, the knife never "cuts crooked", sometimes the operator does though

The Forschner 12" rounded tip is not "better" than the MAC.  The Forschner is, however, a 12" rounded tip knife -- which is what you asked about. 

FWIW, the MAC is 10.5", not 10".  So, the next question is:  Is the extra 1-1/2" helpful for splitting cakes?  Yes, it really is. 

Does a rounded tip make much difference?  If you're always careful, not really,; but if you occasionally catch things with the tip through inattention, then yes;

if you've determined to buy a new, specialty, cake knife, the Forschner is less expensive. 

Would I buy the Forschner.  No.  My MAC handles all my baking needs, but I almost never split large rounds.  From what I gather, you don't truly need the 12" knife, but it would probably make your life a little easier.

Hope this helps,

BDL

Aha! 

A 12" can make things a little easier than one 10" or 10-1/2", but not by much.

A round tip is less prone to get you into trouble than a pointed one, but not by much.

There's not much difference between a flat and curved profile, when it comes to cutting slices.  You may find curved a little better, because it creates extra knuckle space.  How important that is, depends more on whether you use a cake stand or cut at table level than anything else.  On the other hand, there's no law which says you can't use a flat profile knife at an angle.  Just remember to saw gently, rather than simply drag the knife through.

The MAC is a better bread knife than the Forschner, but not by much. 

I've never been much of a cake baker, but the more I bake the more often I split them.  That's almost certainly true of you too, so don't discount that aspect too much.

We have a MAC and love it, but we don't do much cake. 

In your shoes, I'd get the 12" Forschner.  But your shoes would probably be too small and look funny on me.

BDL

Sweetie pie,

  Can I ask, what is happening when you slice. Is it crumbly? Is it sticking?

We cut quite a few cakes. We use a straight edge. But it does have a granton style. You really need that air for seperation.

It would also due dbl. duty as a meat slicer. We use Mundial only because I bought a lot of 40 or so for about 10.ea.

If you are ever going to slice/split cakes then you will really need a wavy edge with a granton grove.

Have fun

pan

OK,

 Than I agree with BDL on the serrated.

If you are in the states and are going to buy Forschner. PM me with the price.

I have a poker buddy who has a nice store and reps them. I might save you $

We have to split hundred of cakes. All of us find it the easiest to use a wavy blade with granton groves.

Well he couldn't locate any 14's so he took a doz. wavies and put the groves in himself. It's a piece of art.

Let me know. We've also kicked around doing a short video on slicing cakes from 4" to 24"+.

If we get it done, I'll shoot one out to ya.

jeff

sweetie pie,

  Yes, that's the straight edge. If you think you will ever split cakes, then you probably need the wavy.

We play Wed. nights. Let me see what he has in stock for demos. Are you in the states? I really don't mind doing things like this for CT people.

I just sent some things off to thetincook, etc. I'm sure the least that will happen is he'll do a 2 for. Let me find out. Then we can figure

out which other one you may want. If this is for personal use, I think you may like the rosewood. They are much nicer on the hands.

I will gladly show you all the tricks of splitting cakes and such. It really hard. I've been baking for many years. I left being an Exec. Chef on the hot side

about30 yrs. ago. I studied Pastries and baking and decided I only want to work for myself. We have done a bunch of things. My wife left an advertising

career and joined me in the current project. We've done the retail bakery for the last 12 yrs. We are at out limit. We suffer from a severe compaction problem.

So with this economy we decided to take a space 2 doors down and we are going to do an authentic Italian Deli concept. Letter of intent is being

done tomorrow. We're both kind of left brain people with the risk gene. LOL. There is a website somewhere on our profile. It shows what we do.

If you're not in a rush, let me check out the knife situation for you.

Jeff

I gotch ya. Nice daughter.

I'm not having any problem aquiring equipment.  Ingredients is another story

take care

jeff

Quote:

Originally Posted by sweetie pie 

Gorgeous creations on your website Panini! The first cake in gallery 2 of the bride cakes made me melt!!

I'd have to agree.  Really beautiful cakes.  I don't remember ever having made a cake myself in this lifetime (probably I have with a Betty Crocker box, but if so, that would have been a few decasdes ago).  I love the look of cakes on the site, though, Panini.  Realliy beautiful.