The practice of cutting a circle in the middle of pies and cakes is called "coring." Coring is usually done to create a well or cavity in the center of the dessert, which can serve various purposes, depending on the specific recipe and presentation.
Here are a few reasons why coring is done in pies and cakes:
Fillings: In some recipes, the well or cavity created by coring is intended to be filled with additional ingredients, such as fruit fillings, custard, whipped cream, or other delicious toppings. This can add extra flavor and texture to the dessert.
Even Baking: Coring a cake can help it bake more evenly. By creating a hole in the center, the heat can penetrate more uniformly throughout the cake, reducing the risk of undercooked or overcooked portions.
Decorative Purposes: In certain decorative cake designs, coring is used to create a specific visual effect. For example, in some "surprise inside" cakes, a hollow center might be filled with colorful candy or other treats, creating an exciting surprise when the cake is sliced.
Moisture or Syrup Absorption: In some recipes, coring can help the dessert absorb syrups or liquids better, which enhances the overall flavor and moisture level.
Improving Layering: When making layered cakes, coring can help stabilize the layers and make it easier to stack them neatly.
It's important to note that not all pies and cakes require coring, and the decision to core a dessert depends on the specific recipe and desired outcome. Some recipes might call for it, while others may not. If you're following a specific recipe, it should provide guidance on whether coring is necessary and how to do it properly.