We were watching a movie the other day (don’t ask which one) and a character brought in a plate and said the following line: “It’s Rugelach served with a cake fork.” Of course we jumped at the words “cake fork”, and that led to a deep dive research into what is a “cake fork”? This was new flatware to us. Unknown cutlery as it were.
According to Wikipedia: A pastry fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has the first and second tine connected or bridged together and beveled.
So one of those tines is different, why? Here’s the rub: It therefore the left side widened to be used like a knife to cut the food when pressed down on the plate. Left-handed pastry forks have the right side widened instead.
So it’s a right or left handed fork with a special edge for cutting cake and that little notch in it for who knows why?
Let us tell you why. It’s not just used for cake and pasties. It’s used for fish and meat to as the notch can be used to help remove pieces of skin and delicate bones from your meal. Wow, this is getting confusing but interesting.
So you want to buy a pastry/cake/pie/meat/fish fork? Pictured above is the Fortessa Lucca Faceted Appetizer/Cake Fork. It’s made of dishwasher safe 18/10 stainless steel and sold in a pack of twelve. Look close in the photo, it’s got the notch!