| Show CUTTING GUIDE FOR LAYER CAKES by marguerite there is 13 a satisfactory method of cutting each kind of cake the factors to keep jn mind are the size and number of servings and the cutting utensil to be used the size and number of servings depend upon the size and number of layers in the cake A knife with it a sharps straight edged thi thin n blade is most suitable for cutting batter cakes to make a clean cut dip the blade into warm water before cutting each portion and keep the blade free from frosting and cake crumbs the following biag diagrams r ama illustrate methods of cutting cakes of various sizes other than the small ones which are cut from the center to the outside edge the average number of servings per cake are given Z II 11 1 2 byr akl aake ua k I 1 11 t 2 coke ir 10 2 yield 36 3 itan yield 20 ican yield 26 marl go n ir 2 layer cake 13 1 2 1 hayw yer take k 14 12 2 y coke k A yield 30 ani mg yield 31 36 aruil er uil ge yield 40 0 wr krvina go V |
