Look in your pasta drawer. A single strand of dry spaghetti is your new best friend. It’s long, it’s sturdy, and it won’t snap the second you poke the cake.
Just break off a piece about the length of your finger. Poke it into the center of your bake. If it comes out clean or with a few dry crumbs, you’re golden. Bonus: It’s way more dramatic than a toothpick, like you’re performing a tiny pasta surgery.
But won’t it taste weird?
Nope. You’re poking a hot cake, not leaving it in forever. The spaghetti doesn’t add flavor. If you’re worried, just use a piece of uncooked angel hair pasta for ultra-thinness. You’ll feel so fancy.
