{"id":2494,"date":"2025-08-23T09:00:47","date_gmt":"2025-08-23T00:00:47","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2494"},"modified":"2025-07-17T10:57:04","modified_gmt":"2025-07-17T01:57:04","slug":"how-to-cut-buche-de-noel-clean-slice-guide-22095","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/how-to-cut-buche-de-noel-clean-slice-guide-22095\/","title":{"rendered":"How to Cut a B\u00fbche de No\u00ebl Beautifully: Pro Pastry Tips for a Clean Slice"},"content":{"rendered":"

Remove the Decorations<\/h2>\r\n
\"Remove<\/div>\r\n

Start by removing all the decorations. Let Santa and the reindeer rest on a separate plate for now.<\/p>\r\n

\"Remove<\/div>\r\n

Warm the Knife<\/h2>\r\n
\"Warm<\/div>\r\n

Before cutting the cake, warm the entire blade of the knife. We used a gas burner here, but at home, you can use a gas flame or hot water. Since heat conducts through the metal, just one side is enough.<\/p>\r\n

This helps prevent cream from sticking to the blade, resulting in a cleaner cut and prettier cake slices.<\/p>\r\n

Cut the Cake<\/h2>\r\n
\"Cut<\/div>\r\n

Now it\u2019s time to slice! First, lightly mark where you plan to cut with the tip of the knife.<\/p>\r\n

\"Cut\"Cut<\/div>\r\n

Place the blade at the mark and gently slide it diagonally through the cake using the full length of the knife.<\/p>\r\n

\"Tips\"Tips<\/div>\r\n

Be sure to wipe and reheat the knife after each cut. It\u2019s a bit of work, but this step is key to clean slices!<\/p>\r\n

\"Tips<\/div>\r\n

Repeat the same steps for each slice. Lightly support the cake with your hand to prevent it from shifting.<\/p>\r\n

\"Apply<\/div>\r\n

This cake has a cookie crust at the bottom, so when cutting through it, place one hand on the spine of the knife and apply firm pressure with both hands.<\/p>\r\n

Cut the Log Section<\/h2>\r\n
\"Cut<\/div>\r\n

This was the part I was most curious about\u2014how to cut the log section.
\r\nAccording to the pastry chef, you can just cut it the same way as the rest of the cake.<\/p>\r\n

Trying to slice off just the log part can make the whole cake collapse, so it\u2019s not recommended. Supporting the cake with your free hand helps stabilize it.<\/p>\r\n

\"Lay<\/div>\r\n

This section is tall and tends to topple over. When transferring to a plate, go ahead and lay it on its side. Positioning the rings facing upward enhances the log-like look.<\/p>\r\n

Add the Decorations Back<\/h2>\r\n
\"Add<\/div>\r\n

Once the cake is plated, place the decorations you removed earlier back on top.<\/p>\r\n

\"Use<\/div>\r\n

And that\u2019s it! With the right knife technique, you\u2019ll get beautifully clean cake slices!<\/p>\r\n

The key to a stunning B\u00fbche de No\u00ebl is how neatly you cut the ring-patterned cross-section. This applies to the log section, too. Why not choose a B\u00fbche de No\u00ebl for your Christmas cake this year?<\/p>\r\n

CHRISTMAS CAKE\uff5cTokyo Prince Hotel<\/a><\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

The “B\u00fbche de No\u00ebl” is a classic sight around town during the Christmas season. But when it comes time to eat it, one common dilemma is how to cut the log-shaped stump section\u2014should you separate it from the base or slice it as is? To clear up this confusion, we visited the Tokyo Prince Hotel to learn their recommended cutting method!<\/p>\n","protected":false},"author":18,"featured_media":2497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2494"}],"version-history":[{"count":1,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2494\/revisions"}],"predecessor-version":[{"id":2496,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2494\/revisions\/2496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2497"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}