The Notch in Cake Forks Serves a Purpose—Here’s What It’s For
Updated: Aug. 09, 2021
There's a right way to use those forks with the chipped tine—it's not just for decoration.
Everyday objects like kitchen utensils are often used without a second thought. Even though you probably use some kind of utensil every day, chances are you don’t know the ins and outs of flatware, unless you’re a thrifty collector.
We have salad forks, snail forks and soup spoons, but more types of silverware exist, and each serves a specific purpose. If you notice a fork with a notch in the far left prong, don’t throw it out—it’s not damaged. It’s most likely a pastry fork—and it’s supposed to have that little notch.
Why Is There a Notch in My Fork?
Next time you’re out for dinner and you order a piece of decadent chocolate cake for dessert, your plate might arrive with a fork with what looks like a chipped prong.
The chip is not a manufacturing mistake. If you take a closer look, you’ll notice that the notch is usually located on the far left tine or prong, which will be a little wider than the others on your fork. When used properly, pastry forks are meant to help cut into cake with the wider tine, eliminating the need for a knife. (It’s also particularly helpful with fish, where the notch can be used to help remove pieces of skin and delicate bones from your meal.)
The “chipped” forks come in all shapes and sizes. Some are exclusively for pastry or desserts, while others might be geared more toward fish or meaty meals, but they’re all designed to give you a smooth dining experience. It helps to know how to set a table with more than one fork!
What Do the Numbers on My Fork Mean?
A curious notch might not be the only thing you notice on your fork. Depending on the make of your silverware, you might notice some mysterious numbers imprinted on the metal.
Generally, the numbers you see on your silverware refer to the amount of silver used to plate the piece. When cutlery production was industrialized in Germany in the 19th century, manufacturers often produced it in 12-by-12 sets that included 12 forks and 12 spoons. For these sets, the standard amount of silver used for plating the pieces was 90 grams, which was often stamped into the metal somewhere on the flatware. Sometimes, more or less silver was used for thicker or thinner platings, so numbers from 20 to 150 may be on your heirloom pieces.
If your silver kitchen utensils are tarnished, here’s how to polish silverware.
The Most Elegant Cakes We’ve Ever Made
Minted Chocolate TorteOur family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
Unicorn CakeThis magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
Chocolate Hazelnut TorteMost cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Mama's Spice CakeWhenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting.
—Nancy Duty, Jacksonville, Florida
Rich Chocolate Peanut Butter CakeThe combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
Citrus Cornmeal CakeCornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It makes a great holiday party hostess gift and is sure to be a staple in your recipe collection. —Roxanne Chan, Albany, California
Rainbow Cake with CloudsSome cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
Lemon Chiffon CakeThis moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Banana Split Icebox CakeA friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it special by adding fruit. —Shelly Flye, Albion, Maine
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Raspberry Fudge TorteThis special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Sacher TorteGuests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
Decadent Fudge CakeEveryone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia
Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Aunt Murna's Jam CakeI remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Peeps Sunflower CakeThe inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Lemon Meringue Angel CakeI've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Lemon Pound CakeCitrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
Ice Cream CakeThis eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, Wisconsin
Mocha Yule LogThis eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska
Chocolate Bavarian TorteWhenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Originally Published: July 27, 2021
