Have you ever tried to cut a cake and ended up massacring it instead?
Here are some tips to help with cookie storage as well as cutting and slicing your buttercream and fondant covered cakes.
How does this work?
The cookies will absorb moisture it needs to stay soft from the slice of bread.
The next time you have a buttercream covered cake or frosting covered cake (soft icing) use a long piece of unscented dental floss to cut it. Yes dental floss. Just make sure you cut a nice long piece and you will have no problems.
Dental floss can also be used to cut cheese.
What you need is a serrated knife. Its best to measure out the slices you want on top of the cake first, to get even slices.
Steps to cutting your cake:
Step 1: Take a tooth pick and trace lines on the top of the cake the measure our your slices. You can make them as big or as small as you like.
Step 2: Place the tip of your serrate knife a little bit more than half of the cake and cut. Do not cut with a sawing motion. Instead make one clean downward movement. The serrate edges of the knife will ensure that the cake is cut, so you don't need to worry.
Once you have cut your cake, to keep the slide from getting fridge-burn, as I call it, put a piece of grease paper on the side to completely cover the exposed cake when storing in the fridge. The grease paper will help lock the moisture in the cake.