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-> Recipe Collection
-> Cakes, Cookies, and Muffins
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 Fri, Jan 02 2009, 11:16 am
I made the no-bake Napoleon from KBD short on time. It looks delicious  Now, how do I go about cutting it without squirting cream and crushing crackers all around? Anyone have any good tips?
TIA!
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stargazer
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Fri, Jan 02 2009, 1:15 pm
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I had a little trouble cutting that cake, not because of the crackers and cream, but the chocolate topping was very sticky and stuck onto the knife, pulling some of the topping off. I used a serrated knife. The pieces didn't look bad, though. And it tasted great!
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Aribenj
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Fri, Jan 02 2009, 4:08 pm
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Use a serrated knife and gently (but firmly) cut by running it back and forth until you get to the bottom. That should work.
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greenfire
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Fri, Jan 02 2009, 4:13 pm
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I imagine a sharp knife & sawing back and forth ... no fighting over falling cream ...
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↑
discover
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Sun, Jan 04 2009, 11:01 am
Thanks!
I used a sharp serrated knife and tried to cut within the 'cracks' between the crackers. Came out pretty nice :-)
And it's delicious, btw!
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tzatza
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Mon, Jan 05 2009, 8:22 pm
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My family loves this cake:) I also tried strawberry streusel cake from same book on Sunday. Came out great.
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ROFL
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Mon, Jan 05 2009, 9:58 pm
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This sounds so good can I have the recipe for this Napoleon????
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Tefila
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Mon, Jan 05 2009, 10:01 pm
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To cut a creamy cake neatly use dental floss make suire it's the kosher kind coz IT WORKS
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MiracleMama
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Mon, Jan 05 2009, 10:10 pm
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This sounds delicious. I wont mind one bit if my piece is a big mess of crushed crackers and squirting cream.
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Falafel
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Mon, Jan 05 2009, 10:15 pm
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does anyone mind to share the recipe? boy am I feeling the cake cravings tonight!!!
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Cdlf
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Tue, Jan 06 2009, 10:48 am
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What about freezing it before cutting it?
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mommyofgirls
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Tue, Jan 06 2009, 12:01 pm
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I made it for my parents for succos. I cut it from the fridge and only the first slice got mushy. the rest was sliced beautifully, with no cracks. it was also yummy. there's no need to freeze it.
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