Unless you eat a whole cake at one sitting, you're left with extra once the party is over. But while perfectly kept cake can taste even better on day two (I have done countless experiments), you often end up with dry edges — which I always cut off and compost. Wasteful, sure, but the dried-out part just ruins the whole flavor and life's too short to eat flavorless cake.
But that's just because I was cutting my cake the wrong way. Check out the video below for an explanation of how to cut it properly to maximize second- (and third!) day cake consumption. Basically, you start from the middle and work out. What's not mentioned in the video is that this also leaves the best part — the delicious frosted ends — until last, which is a nice reward (haha!) for eating the whole cake (and also, frosting tends to keep those bits more moist).
This method is not a new discovery — but a more than 100-year-old mathematical one. It was detailed in an original article in Nature in 1906 (!) by Sir Francis Galton. I can't wait to try this. In fact, I might just bake a cake to "test" the idea out. (OK, I will make it a healthy, raw cake so I can enjoy it with less guilt.)
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