I’m sharing a lesson from our Foundational Concepts module in the theory course of Raw Dessert Creators Club –  Guide to Cutting Your Raw Cakes and Raw Desserts.

One question I always receive is, “How do you cut your cakes and slices so perfectly?” The answer lies in practice and a few simple tricks that can help you achieve clean, even slices every time!

Essential Tools and Preparation

Invest in a Good Chef’s Knife 

  • Quality matters – a high-quality chef’s knife is crucial. An 8-inch blade is typically ideal, and prices range from $100 to $500.
  • Regular sharpening – keep your knife sharp to ensure smooth cuts.

Cutting Your Cakes Semi-Frozen

  • Firmness – remove your cakes from the cake pan or springform pan straight out of the freezer.
  • Thaw time – let them thaw at room temperature for 10 to 10 minutes before slicing. The exact time varies depending on your environment.

Cutting Technique 

Proper Slicing Method 

  • Firm pressure – press firmly to the bottom and pull the blade out towards you in one clean sweep.
  • Avoid backtracking – do not bring the knife back up through your dessert, as this can create uneven edges.

Measuring for Precision 

  • Use a ruler – use a clear ruler to measure your bars and squares.
  • Mark your cakes – use a knife to mark your cake slices for a guide before you start cutting.

Keep Your Blade Clean

  • Wipe between slices – clean your blade between each slice with a cloth or paper towel to avoid residue buildup.

Post-Cutting Care

Thawing Slices Properly 

  • Sealed container – transfer your cake slices to a sealed container to thaw in the fridge overnight or for one day. This prevents oxidation and color loss.
  • Thawing time – the time needed will vary based on your kitchen’s climate and temperature. (I pre-slice my cakes for home use.)

Delivery Tips

  • Freeze before delivery – for clients, freeze the desserts and/or cake before delivery.
  • Include thawing instructions – provide clear thawing instructions to ensure your desserts are enjoyed at their best.

Final Tip

A Well-Balanced Recipe

What do I mean by this? Many people might not consider it when aiming for perfect slices, but having balanced textures in your cake or dessert is crucial for achieving a clean, attractive look. For example, if you have a three-layer cake or slice, and the top layer is the heaviest or toughest, slicing into it will cause the top layer to squish the middle and bottom layers, resulting in a mess. This is why it’s important to create recipes with balanced textures: the top layer should be the softest, and the bottom layer the sturdiest. This is always at the top of my mind when creating recipes.


And of course, practice makes perfect! The more you practice these techniques, the better you will become at achieving those perfect, clean slices. I also include many video tutorials in my courses.

Check out this Instagram Reel HERE, that showcases all the slicing fun! I hope that helps you the next time you slice your raw cakes. Let me know if you have any questions.

Chef Crystal