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Cake Knife Recommendations

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December 7, 2011 - 12:28am
#1
GreenBake
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Cake Knife Recommendations
Any recommendations from people who bake cakes on a daily or weekly basis? What do you look for in a knife for cakes?

I’m curious about which knife might be best to leave the minimum amount of cake crumb on the frosting layer of a cake.
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December 7, 2011 - 1:13am
#2
Wisconsin Limey
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I always use a hot, wet, serrated knife.  I keep a tall container of hot water handy to dip the knife in.  A bread knife works well.  In the last 30 years I have probably cut and served over a thousand wedding cakes!  

Since the cake crumb is below the frosting, cross contamination should not be an issue.
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December 8, 2011 - 1:05am
#3
Jacob Burton
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I second Limey's recommendation. This is the same set up I use when cutting wedding cakes at Stella.
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December 9, 2011 - 12:48am
(Reply to #2) #4
GreenBake
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I should have specified multi-layer cakes (with frosting between layers, of course) ... would the answer be any different?
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December 9, 2011 - 9:00pm
#5
Wisconsin Limey
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Nope, use the same setup.
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