Have Your Cake and Eat It Too With This Scientific Cake-Cutting Method

Any way you slice it, cake is going to be delicious. But what if there was a better way to cut cake than what we’re used to? That’s what Alex Bellos proposes in his new video, which casts off the traditional triangle-shaped cake slices as a thing of the past. And he’s even got the science to prove it.

In the video, he shows us that by cutting out triangular slices, it leaves the inside of the cake exposed to air, which will leave the tasty treat stale the next day. Instead, he proposes that dessert enthusiasts cut narrow, straight-line pieces through the middle. The trick? Once you’ve taken out your sliver, push the two pieces together so the inside of the cake is no longer exposed. He even suggests that you use a rubber band to hold the pieces together until you’re ready for round two (or three, or four … )

Think you’ll give the new method a shot? We’re off to find a cake to try this out for ourselves — in the name of science, of course.





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Photo credit: Numberphile

  1. Rebecca Jean
    June 19, 2014

    Cake don’t last that long in my house . Me and the children eat the cake the first day.

  2. KB
    June 19, 2014

    sure, works with fondant icing, but how about buttercream?

  3. Eva -
    June 20, 2014

    Fondant in fridge unwrapped will become gooey sticky mess. The sugar absorbs moisture in the fridge. This method..cake will be soft, but will taste like all the other flavors in your fridge..onions…cheeses…meets. stay old school – wrap the cake with plastic wrap.

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