Instructions
An adjustable confectioners tool for amateur and professional bakers.
For levelling and cutting of sponge cakes into layers between 8mm and 78mm thick.
Stable, and user-friendly, enabling a consistently cut sponge.
For cakes of any shape with a diameter of up to 65cm (25 inches).
Components
- Ring Pull
- Top Cap
- Blade Nut
- Locking Nut
- Body
Pictured below left to right
Assembly
For sponge thickness of 8mm to 55mm:
With the blade positioned at the base of the blade nut, thread it onto the body.
Adjust the blade height to achieve the desired thickness of the sponge.
Securely thread the locking nut onto the blade nut and tighten it appropriately.
Assembly
For sponge thickness up to 78mm.
Thread the locking nut onto the body first.
Invert the blade nut, as pictured and thread it onto the body above the locking nut
Adjust the blade height to achieve the desired thickness.
The use of the top cap is optional
Preparation
Place the sponge cake on a level surface.
Adjust the height of the blade nut to the desired thickness of the sponge.
Secure it in place using the locking nut.
Cutting the edge
Grasping the blade nut, manoeuvre the serrated blade around the sponge cutting the outer edge of the cake.
Allow the nylon line to follow the blade into the cake.
Finishing the Layers
Upon reaching the initial starting point, overlap the nylon line and gently pull it through the sponge to finalize the cut.
Detach the upper portion of the cake.
Repeat for additional layers.
