Trimming Pastry Technique
I'm trying to obtain advice on trimming pastry.
Watching television some cooks will trim the pastry after it has baked. I assume this is for two reasons it takes account of shrinkage and it also creates a much better look. But what is the technique used?
Do you use a serrated knife or one with a straight edge? Do you work level or with a downward slope? That is the type of thing I'm trying to find out. Youtube is generally a good place to find and see techniques like this but so far I haven't found a suitable video so any help would be appreciated.
My reason for asking was that I was baking an Orange and Passionfruit cake yesterday and I had a hell of a time trying to trim the pastry and I want the one that I'm taking to an Easter do to be that little bit more presentable.