Cake cutting tools - GIFs and photos

The world of kitchen tools is extremely susceptible to gimmickry, and you can see it clearly in cake cutting devices. Is this a "real" cake cutting machine in this GIF? I don't know.

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Legitimate industrial use of cake cutting devices does exist, but I believe mass-produced cakes are generally sold as complete cakes, and not sliced. Also, obviously, cake slices dry out quickly.

But wouldn't you want to "save time" and use such a tool to cut a cake that you serve to guests? For most of these devices, that would require you to cut the entire cake at once, and to serve each person an equally-sized portion. That's certainly possible, but - and this hit me yesterday at a friend's son's birthday party - the cutting and serving of cake is a shared celebratory ritual. Auto-cutting the cake would be like evenly cutting open a pinata and handing out 6 pieces of candy to each kid.

The common manual commercially-available cake/pie cutters generally take this form:

https://diqn32j8nouaz.cloudfront.net/cake_cutter1.jpg

Obviously, these look like giant apple corer/wedger gadgets, which I think are excellent tools. But cutting an apple and cutting a cake, while physically similar tasks, are culturally miles apart.

Here's a pie version. Six giant pieces of pie? I'm not sure this cutter won't require a knife to clean up the edges.

https://diqn32j8nouaz.cloudfront.net/cake_cutter2.jpg

Here we have a similar cutting guide. Possibly a pizza here? Called the "Equaslice", this one looks like it's used in a Communist nation to perfectly divide up a once-yearly pie among loyal citizens.

https://diqn32j8nouaz.cloudfront.net/cake_cutter3.jpg

This concept of over-enthusiastic toolmaking is very similar to the Bottoms Up reverse draft beer filling system, that attempts to save us from the horrors of another important human ritual: pouring a beer.

Is there a reasonable, legitimate use of the giant apple-style wedger gadget? Yes there is:

https://diqn32j8nouaz.cloudfront.net...on_cutting.gif

Interestingly, when a watermelon is cut like this, instead of the middle section cutting out a core to be thrown away, it yields a column of the juicy watermelon center.

Previously:

https://www.homemadetools.net/forum/...6040#post82937
https://www.homemadetools.net/forum/...5598#post82172
https://www.homemadetools.net/forum/...9599#post89651

The tool designer in me is forced to point out that, unless you get the central axis of the cake aligned with the rotation axis of the rotating table (which presumably corresponds with the plane of the cutting wire) you won't get equal slices.

OTOH, the tool improver in me is forced to point out that, if you make the wire plane movable with respect to the table axis and make the stepping of the table adjustable, you have the makings of a device to form a round cake into a polygonal cake. [I am not dissuaded by the fact that there is virtually no market for polygonal cakes.]

Cake cutting reminds me of a learning episode with my two young (then) daughters. Mom gives the older one a sandwich and tells her to cut it in half and give half to her younger sister. Younger sister objects claiming older sister will take bigger half.

So I tell her that we'll fix it by having older sister cut and younger sister pick which piece she wants. It was absolutely delightful to watch her face as she wrapped her mind around that concept. Even more so when I told her that, with that law, the only fair thing older sister could do would be to cut it into two equal halves. The idea that laws can force people to do the right thing for their own benefit was a major lesson learned.

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Originally Posted by mklotz

...Even more so when I told her that, with that law, the only fair thing older sister could do would be to cut it into two equal halves. The idea that laws can force people to do the right thing for their own benefit was a major lesson learned.

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That does it.
Next election, I'm voting M. Klotz!

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Originally Posted by Toolmaker51

That does it.
Next election, I'm voting M. Klotz!

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Chuckle.

Election, hell. Surely you meant to write coronation. :-)

I've given it a lot of thought over the years and come to the conclusion that human beings are incapable of honest, equitable, effective self-government. [The influences that turned us into earth's dominant species preclude the selflessness demanded of self-government.] The only thing that has a chance of working is a benign dictatorship. Trouble is, as we all know, absolute power corrupts absolutely. The proofs of that have been many over the years. OTOH, a few have done more good than harm. Julius Caesar, Henry VIII, Peter the Great and Kemal Atatürk among others spring to mind.

Thanks a lot- I just gained 5 lbs watching that...

Never cared for round cakes I prefer rectangular made in 9 by 18" cake or cobbler pans. some call them sheet cakes but to me a sheet cake is made on a low sided large 20 by 28 sheet and will only be about 1/2 to 3/4" thick. Those are best when having a party large groups for a bunch of curtain climbers Fortunately for me I don't have to cater to either of those groups Guests are welcome in my house as long as the numbers are 5 or less at a time that being the largest number of either of my kids family units.
Cutting a cake into equal portions is no huge deal just slice any which way you care some do not actually want to have a large piece of cake and some will want a larger one than others. The nice thing about sheet cakes is they can be cut with a Pizza cutter 30 seconds will slice one up into 3 x 3 squares give or take given on how straight you can cut.
Not going into the governing thing my view points about any form of government beyond self government would not be appropriate to be laid out for the public's eye

I saw 2 cakes in the gif that I would like to have a slice of the banana nut with the white icing and the one with the butter scotch icing the rest are not fit to eat well maybe the classic yellow cake if they were to loose the jelly between the layers.

Same type of tool, here cutting wheels of cheese in what is assumedly an industrial setting. I love how the blue/white labeled cheese wheel flexes a bit before yielding.

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Not much a fan of cakes or other sweets. The cheese gif, however, makes me look forward to breakfast!

More pizza cutting gimmickry:

https://diqn32j8nouaz.cloudfront.net/pizza_scissors.jpg

I can't imagine someone serving out a pizza and cutting it with these scissors. There is only one worse pizza faux-pas:

https://diqn32j8nouaz.cloudfront.net..._backwards.jpg

Who has a bite radius like that? and the only reason that I can think of for eating the crust first is because it was stuffed.
Not enough meat on that pie slice for me to bother with. I want 4 or 5 different meats lots of jalapeno peppers some onion some green pepper loads of crushed red pepper and possibly some bacon bits on a not too thick self rising crust. Dang I'm making myself hungry to build a pizza OH well I'm 3 hours into preparing liver & onions with green peppers seasoned with black pepper fresh chopped Basil crushed garlic cooked in its' own gravy. The aroma now is to the point of triggering my I'm starving senses and It is at least 3 more hours before supper time.

It gets worse:

https://diqn32j8nouaz.cloudfront.net..._with_fork.jpg

using a fork to eat a pizza that's sacrilege let along having a built in cutter.

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Originally Posted by Jon

More pizza cutting gimmickry: I can't imagine someone serving out a pizza and cutting it with these scissors. There is only one worse pizza faux-pas.

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sigh. Having come across several instances akin to 'only one worse' in the past year, I concluded our age/ their increasing population is whats really at fault. We found an acceptable practice, that just cause we like it, causes them to shun it. Few things make sense anymore. Like eating pizza backwards nonsense. Arrangement of our fingers puts heavy end over the palm as a righty or lefty. Other way around blows the simple physics of balance, ergonomics, even neatness when a crispy crust dumps goodies all over you.

Regarding the eating pizza backwards thought , I always eat the crust first. I find that the crust is not nearly as enjoyable after it has expired in the fridge.

Cold pizza and warm Coke in the morning ... smells like ... victory.

Vic

Quote:

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Originally Posted by Vic Lane

Regarding the eating pizza backwards thought , I always eat the crust first. I find that the crust is not nearly as enjoyable after it has expired in the fridge.

Cold pizza and warm Coke in the morning ... smells like ... victory.

Vic

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As one dedicated to not generating left-overs, expiration is no issue...

I have always loved leftovers. If only I could find a restaurant that only served leftovers.

Vic

When you realize that you're the tool:

https://diqn32j8nouaz.cloudfront.net...moval_fail.gif

I'll save it OOPS.

10 minute rule and it is mine

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Does it come in a jumbo size? if not I'll take 2 slices please.
Actually I do like that gadget that kind of tasty sweet belt stretching delight can be a chore to remove the first slice even with a cake cutter spatula you cut the slice too narrow and it crumbles, cut it too wide and it doesn't come away clean every time.
Now it it would just work for a Lemon meringue pie.

Who cuts a lemon meringue pie :headscratch:...one each, fork please, is all I ask...same with pecan pie. Nice device and would bet if it was run under warm water and shaken, first & subsequent pieces would work just fine. I like the double bevel on the blade for in and out clean.

I hear ya PJs but around my house I'd have to share at least the first pie. I might be able to get the 2nd or 3rd one all to myself.
When I was a kid I scarfed a whole apple pie for myself once, no! make that twice, first and last at the same time. I got caught by my grandmother and she not only did let me eat the whole pie but made me sit there and eat 2 more and drink half a gallon of milk. I loved the pies but hated the milk part I was sick for 2 days.
I baked a carrot cake last night the wife ate 2 slices of it and I ate nearly half of it before I remembered that I was going to put frosting on it OH well I can make frosting for the next cake I guess.

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Originally Posted by Frank S

I hear ya PJs but around my house I'd have to share at least the first pie. I might be able to get the 2nd or 3rd one all to myself.
When I was a kid I scarfed a whole apple pie for myself once, no! make that twice, first and last at the same time. I got caught by my grandmother and she not only did let me eat the whole pie but made me sit there and eat 2 more and drink half a gallon of milk. I loved the pies but hated the milk part I was sick for 2 days.
I baked a carrot cake last night the wife ate 2 slices of it and I ate nearly half of it before I remembered that I was going to put frosting on it OH well I can make frosting for the next cake I guess.

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LOL Frank...Grandma's do have their ways of instilling lessons and Funny about the Carrot Cake. I don't like much icing on them anyway...just a bit between the layers works for me. Also funny, as Mrs. PJ and I went out for a date night new years day to our local favorite cheap n' cheerful and a movie. They have the best Lemon meringue pie and Carrot Cake in the area and we usually get one of their "Giant" pieces to go...strongly considered it, but leaving it in the car all by itself while we were in the movie seemed cruel. I'm pretty sure if I tried to eat one of them whole now, I'd be in a coma about half way through.

My specialty is cheese cakes. No Frills, pie crust, Cream cheese (3 packs of Philly). If you want toppings, add it yourself, although I made a blueberry (in the cream cheese) a couple of times. Not bad, just not my favorite. Took me a while to perfect it but has garnered noteworthy praise at any gathering. Usually make 3 at a go, 2 to share, one for us/me. The real trick is Not eating them until they sit in the fridge for at least a day...2 is better yet. Funny they became so popular I decided to give a few spring forms and a fun dissertation on the art of Cheesecaking for Christmas one year...nobody ever made them but always ask to bring mine....Doh!

Anybody recognize that "cake"?? It faintly resembles a Boston Creme Pie from my childhood days .... almost but not quite. It looks like mostly whipped cream or vanilla pudding with a few slivers of cake here and there and some chocolate chips packed in the edge. Oh, and a really quaint abstract design on the lower top. I wonder if that cake slicer can cut through those piled up abstract "ingredients"??

Here in Florida, home the genuine, original, first and only real flavor Keylime Pie with graham cracker shell, we dig slices out ot the pie plate any which way we can and still enjoy the full bodied flavor of real Keylimes and ..... well, 2 cans of sweetened condensed milk for starters. Each slice, about the size of that "cake whacker's" slice, is so rich that only the very practiced of Keylime Pie eaters attempt to eat more than one slice! :thumbsup:

Pizza cutting press. Not exactly sure why this is superior to using a standard pizza cutter.

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Originally Posted by Jon

Pizza cutting press. Not exactly sure why this is superior to using a standard pizza cutter.

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It isn't. But whoever sells common wheel variety, doesn't get a commission. IYKWIM

https://diqn32j8nouaz.cloudfront.net...tula_tongs.jpg

TONGS???????
If sumbuddy brought me pizza with crust [?], more accurately half-baked dough so damp and sodden, pizza pliers were needed to drag it unwillingly from the stone, it will be their blouse or hat back into the kitchen!

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Originally Posted by Toolmaker51

TONGS???????
If sumbuddy brought me pizza with crust [?], more accurately half-baked dough so damp and sodden, pizza pliers were needed to drag it unwillingly from the stone, it will be their blouse or hat back into the kitchen!

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Got to go with TM51 on this one. For me pizza is a food group all in its own, and my pursuit of the perfect slice is never ending. Pizza should never be baked on or in a pan the heated air flow must circulate under as well as over the pie unless it is baked in a proper stone oven then the crust must be in contact with the hot stone floor of the oven to obtain just the correct amount of caramelizing of the crust. I have a favorite place where I always make point to stop by and order a pizza when I pass through that town it doesn't even matter if I'm not hungry or have only recently had lunch or dinner I'm stopping to order a pizza. My wife thinks I'm crazy and never misses the chance to point out that it is going to be long cold before I get around to eating it. To this I reply so what is your point? Don't you know by now that there is only one thing better than a fresh hot pizza if it is made correctly and that is a stone cold one to snack on while driving.

I have never had a slice of pizza in Colorado that equaled or even rivaled a standard NYC street pizza slice, even when it is cooked correctly. The problem is almost always the crust.

I wonder if this "New York Watermaker" is gimmicky: New York WaterMaker – New York WaterMaker . They claim to reproduce the water characteristics of NYC water.

https://diqn32j8nouaz.cloudfront.net/nyc_watermaker.jpg

Ah, yes, New York water...the paralyzing bite of chlorine with that perfect soupçon of effervescent raw sewage.

Mmmmm-mmmm-good. New York Water, with New Jersey seasonings?
Here, try it?
No,YOU try it!
But I don't want it.
Hey, let someone else try it.
https://www.youtube.com/watch?v=vYEXzx-TINc

Far as less than savory pizza goes; Colorado has a tough row to hoe. I don't ever recall seeing altitude corrections for pizza dough and baking. Pizza is ALL about the crust; even if it is deep dish. Cookie dough is one thing, bread dough not fit for man nor mother in law.

Deep dish pizza is one of the reasons we call it "fly over country".

On the subject of water, my sister used to live in Germantown in northern Philadelphia. Tap a glass of water and it would literally fizz for a good five minutes before all the dissolved gasses would evaporate. pH of about 3, same as grapefruit juice; drop a penny in it and it would come out mirror bright.

Best normal, common public water I know of, is not too distant Marv. Just east of you, same county, Lakewood CA 90713. I recall the north end of Buena Park wasn't bad either, but that's Orange Co.

And here's a blast from the past.....Pizzito's. Lincoln and Walker, Cypress CA. Right next to Chief Auto Supply (#47?). Their unique combination; pizza ingredients rolled up in a flour tortilla, burrito sized.
Ah, the 70's.

The problem with altitude corrections for baking is that they are always a compromise. The simple trick of adding more flour works, but then the food comes out flour-y. Years ago I tried various different high-altitude recipe modifications using the (otherwise) same bread recipe and same cooking cycle with a bread making machine, when I lived over 10,000 feet. I could certainly make the bread look like a perfect sea-level loaf. But none of the modifications I tried could reproduce the perfect texture.

The trend seems to be to ultimately just rebrand the failed end product as the local "style" of pizza. So, now Colorado doesn't have bad pizza anymore, it just has Colorado-style pizza.

Baked goods are like meat in that way; the vast majority of the correct taste comes from cooking it perfectly.

Quote:

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Originally Posted by Jon

The trend seems to be to ultimately just rebrand the failed end product as the local "style" of pizza. So, now Colorado doesn't have bad pizza anymore, it just has Colorado-style pizza.

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Rebranding is just a stupid attempt, to preserve or delay firing some marketing agents job. Just one of the new trends [anybody knows me, realizes such list is extensive] I find increasingly irksome. Reinventing is another.
A couple jobs back, a well established [6 decades plus] corporation wanted a name change "to better reflect the customer base". "Please enter suggestions in the drop box, by. . ." so and so date, making it a contest.
My reply was a bit less than what they trolled for; I hope. Included some well recognized and historic examples, pointing out their idea was pure folly. Like why does one company buy out another, and stipulate assimilating the CUSTOMER LIST?
(I imagine suppliers, all sitting around waiting for the sale and diluting the value of said list by shedding names for nonsensical we see online, Weebly Structural Concrete Forms, Clunk & Clank Metal Supply,...)

Anyway;
Hello? WTF. We're a freaking job shop! Who'd consider cutting off un-named categories?
:angry:
:soapbox: Done for now; but gimme a minute.
Of the several company names, my favorite close-out drew attention to Peck-Stow-Wilcox PEXTO; carrying founders names since 1797. Paul Revere probably owned some. Also noting history; many highly regarded brands follow suit; implementing personal or significant names.

Possibly feasible for a not-too-tall piece of pie.

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Originally Posted by Jon

Possibly feasible for a not-too-tall piece of pie.

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Or apparently, not so wide.
Cut theirs, leave two pan bound, gimme a fork.
Save washing a plate too.