It’s summer, the world outside is lovely and we all want to step away from our computers more, but sometimes you have to work, and you have a down moment or three, and maybe you found yourself watching this, a short video on how you’re cutting your cakes wrong:
If you don’t have time to watch the thing, here’s the gist: There’s a right way and a wrong way to cut cake. Allegedly. The wrong way is the “pie” way, whereby you cut triangular slices from the center. This is wrong — allegedly — because the exposed cake gets dry. Um, OK. And so this guy, drawing on some supposedly ancient text of cake-cutting written by a mathematician, proposes a system that requires some fairly fancy knife work and — I shit you not — rubber bands.
Only a mathematician could come up with something that dumb, or find dry cake — a phenomenon I’ve never noticed with cakes, maybe because they don’t last that long in our house — a problem that needs to be solved.
That said, my mother had her own method.
She took the cake and isolated a quadrant, then cut four slices or so out of it, parallel to one another. I’d make a diagram, but lack the graphic-design skills. I hated this method because the outside piece got tons of icing, and the rest, not so much. As the young person, I rarely got the icing piece, which was reserved for the guest. Yes, it’s my own version of “Take an Old Cold Tater and Wait.” Seen here:
When I got older, I vowed that every cake I made would be cut in an egalitarian style, where everyone got an equal amount of icing, except for special cases — like getting the buttercream rose. And dammit, I have stood by this.
Since we’re on an eating theme and a video theme, here you go, one more, the gluten-free duck:
And just to snap us out of our video-cake reverie, how about that Indiana? Wedding cakes for all, cut however you damn well please.