When you open a fresh loaf

[NFLDERS]

Otherwise known around here as, bread crumbs, and pond fish food!

 

[ronandannette]

Seriously, I never heard of a cake hump before. I don't think I've ever baked a layer cake, so no leveling off the hump was necessary. But now that you mentioned it, yes, I do recall seeing some type of Wilton adjustable height saw to insure uniform levels.

On the rare occasions I do bake, I use a tube or Bundt pan, or make a rectangular sheet cake. Or cupcakes.

Mmmm - bundt hump is my favourite!! I LOVE that idea for the romaine stumps - neat! And Red, I must say you fascinate me - you're such a study in contrast! Never baked a layer cake but yet aware of one of Wilton's most obscure gadgets. I'm honestly impressed.

 

[ronandannette]

Ooops

 

[Poohforyou]

If it's a loaf of bakery french or Italian bread the heel gets eaten. If it's packaged grocery store bread it gets tossed.

 

[kamik86]

For package grocery store bread it stays in the bag (I find when I twist the bag closed the top piece gets squished, if its the heel I don't care. If I throw away the heel next time I skip the top squished piece too.

If its homemade or backery bread then it is normally used by someone that wants to stuff food into the bread almost like a bread bowl.

 

[dclpluto]

Well in the economy I eat the ends

 

[Kitty 34]

I would rather not eat the heels if I have a choice.