Clean the Blade Between Cuts
Have you ever wondered how pastry chefs manage to make every cut of cake look like heaven? And whenever you try to do the same, every slice ends up with a few cake crumbs on the frosting? This isn’t the end of the world, but it totally ruins the presentation, which is about 80% of what they teach you at chef school.
What the pros do is clean the blade with warm water and dry it off with a clean towel in between cuts. That way, any residue from the first slice doesn’t end up in the frosting of the second slice.
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