Cutting and Imbibing

For a layered cake to have a neat finish, the layers must be cut accurately. The technique used here ensures even layers that line up perfectly when the cake is reassembled. Imbibing the layers with sugar syrup and liqueur is the professional way to give moistness and flavour.

1. Make a notch down the side of the cake with the blade of a small knife.

   

2. Cut cake into two or three layers, using a serrated knife and a sawing action.

   

3. Brush cut surfaces with a light sugar syrup and 2-3 tbsp liqueur.