I love cake, especially birthday cake. Really, I’m typically so focused on what kind of frosting was used (“please not fondant, please not fondant”) and what the inside is (“yeah chocolate!”) that cutting it correctly is the least of my concerns.
Yet I did recently come across an article suggesting I’ve been cutting circular cakes wrong all this time! Who knew?
Of course, it’s a mathematician who has chimed in with the best way to divide (or would it be bisect? That geometry term is springing up in my mind for some reason) a circular cake.
Going with small triangles is not the best plan, according to a YouTube video “The Scientific Way to Cut a Cake – Numberphile.” Drawing on a science magazine article from 1906, mathematician Alex Bellos suggests instead we should be cutting slabs directly down the middle to help preserve the cake longer.
So, you would start in the very middle of the cake and cut all the way through it from one edge to the other. Then you would do this again parallel to your first cut. Now, you have a slab from which to serve people.
You can then push the remaining sides of the cake back together with the exposed edges facing inwards for prolonged freshness.
There is even a suggestion of wrapping a rubber band around the cake. I don’t have the mental elasticity to see how this would work. Wouldn’t an elastic just cut into the cake itself? At least it would an iced cake rather than one enveloped in the aforementioned fondant (ugh).
The next time you cut into the cake you would repeat the two parallel slices across the cake’s center, then bring the now smaller cake back together again.
No matter the shape of the cake you’re sharing with humans, I’m guessing you will have an easier time of it than these pandas. Their birthday cakes are made of bamboo! Although, of course, they get to use their paws.