Serving Cake and Ice Cream Like a Pro
Slicing a Sheet Cake
A piece of unflavored waxed dental floss makes faster―and cleaner―cuts than a knife does. Hold a piece of floss taut between your fingers (it should be about a foot longer than the cake itself). Drag it down through the cake, then release one end and pull the other end out of the cake sideways. Continue to “cut” in a grid pattern.
Carving a Round Cake
Forget about fussy slivers. You’ll get more pieces in less time with this method: Use a long, sharp knife to cut a smaller circle inside the larger one. Cut the outer ring into wedges, then cut the remaining, smaller cake as you normally would, like a pizza. Give the frosting-laden outer wedges to the kids, and reserve the more lightly iced interior pieces for the adults.
Dicing the Ice Cream
Save minutes (and your poor wrist) by trading in an ice cream scoop for a knife. Place a cylindrical cardboard container of slightly softened ice cream on a cutting board and cut it in half lengthwise to create 2 half-circles. Turn each portion of ice cream cut-side down. Remove and discard the packaging. Cut each portion crosswise into slices.
Scooping the Ice Cream
To prevent a sticky situation, start scooping before the party starts. Place individual scoops in a cupcake tin lined with paper baking cups and transfer the tray to the freezer for up to several hours. After the cake is cut, remove the scoops from the paper baking cups (or not) and drop them onto the waiting plates.
If you're planning to make your ice cream from scratch, try these delicious (and easy!) homemade ice cream recipes.