I see a major flaw in this cake-cutting technique, which is that it really skimps on the frosting while cutting the early pieces, thereby robbing or gipping the frosting lover out of a gastronomical pleasure. I'd trade off a few dry crumbs for more frosting, but as others point out our cakes don't usually last that long anyway!
Yes, I did make a few comments on the proper way to cut a bagel. Slicing challah as opposed to teating it doesnt mean it's no loner challah, it just tastes different. For one thing, sliced challah goes stale more rapidly that torn because there's so much surface area.
With regards to Max's birthday, I recommend the following cake. It may be difficult to apply the cake cutting technique to it, but one could cut it, at least initially on the nose, such that only one surface is exposed--that is if one is courageous enough to get close enough to the lion to start with: https://farm6.staticflickr.com/5591/14872632232_d08918314f_z.jpg
This cake was baked for me as a kid. My assignment was to ride my bike up to the corner store to buy the licorice for it.
Now it is possible that Gina the Gorgeous would be willing to bake a lion cake for Max, but perhaps would want something else for herself. Hence, here is a cute pink elephant cake for Max to try his cooking skills with. Now as far as cutting this cake goes, it will probably require some calculus. The Angel Flake in the rhyme refers to Angel Flake coconut, which is quite tasty to nibble on while making the cake:https://farm4.staticflickr.com/3844/14686284890_12d2a8ca78_z.jpg
Max's 'blog shows the clear superiority of the Bûche de Noël over circular cakes. The bûche slices reduce the exposed surface area. However, I find that if any cake gets stale chez moi it must be defective.
Since Max speaks ill of the French I get his slice :-)
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