😉Making Precise Cuts to Store Cake. Use this scientific method for cakes you plan to store. This method works best when you have a round cake that is not going to be eaten all at once. If only a small portion of the cake is going to be eaten, and the rest is going to be stored in the fridge for later, this is the method that will provide you with the freshest cake day-after-day. This method was created by a British mathematician named Sir Francis Galton and first published in the journal Nature in 1906.


Make one cut across the entire cake, slightly off-center. This first cut about 0.5 in to the right of the middle of the cake. The final piece of cake will be 1 inch wide. If you want a larger slice of cake, cut the cake more than 0.5 inch from the middle.

Cut the cake again, 1 inch to the left of the first cut. The second cut will create a long, thin strip of cake directly through the middle of the cake. You can cut a slice larger than 1 inch wide, if you’d like.

Use your knife to remove the thin slice from the cake. Carefully lift the knife so you can remove the thin slice from the middle of the cake. Serve the thin slice of cake you cut out. You can cut this middle slice into small pieces if you’d like.

Once you’ve removed the middle slice of cake, use your hands to slide the two ends of the cake together in the middle of the cake tray. Make sure the inside sections of the cake are touching each other. You can use a piece of plastic wrap to hold the two ends together, however, simply sliding the two ends together protects the inside of the cake well enough.

Cut another slice from the middle, perpendicular to the first slice. When you’re ready for another slice of cake, take it out of the fridge and cut another slice from the middle of the cake. However, this time, cut the slice at a 90-degree angle (perpendicular) to your original slice. Then repeat the same process of sliding the ends of the cake together for overnight storage. When storing the cake in the fridge, it’s up to you if you’d like to cover the cake with a lid or plastic wrap. The key to this method is that the inside part of the cake, or the sponge, will stay fresh because none of it is exposed to the air.

Each time you want another piece of cake, repeat the same process. Each time you repeat the process, turn the cake another 90 degrees so you keep alternating the direction the slice is cut.
Eventually, the remaining pieces of cake will be small enough to eat on their own.

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