I baked the Apple-Cinnamon Crumb Cake in RHC. I made the variation using frozen peaches sliced thin. I drizzled a glaze of confectioner’s sugar moistened with heavy cream over a cold cake.
We think this cake is fabulous.
I intended to post this in the equipment section because this is really a request for help in choosing a cake knife. As you can see from the picture of my slice, the bread knife I am using mangled my cake.
Does anyone use a special knife to get sharp, clean edges on their slices?
The knife I used is a 10 inch serrated bread knife. I think the cake plate might have had something to do with the problem because the edges turn upward.
Any recommendations would be appreciated.