Smaller knives and forks where introduced by the Victorians when the desire for better table manners prompted the need for cutlery that could be used only at particular times in the meal or with certain meals.
The delicate cake or pastry fork was designed for use with tarts, flans, pastries & cakes at tea time and removed the unseemly, uncivilised clattering sound of larger more cumbersome forks on delicate bone china plates.
Roullier White's cake and pastry fork has the traditional wider outer tines, to glide through cake and other sweet treats. Traditionally cake and pastry forks only have three tine to create a more bowl like receptacle for flaky food.
Roullier White's collection of finest grade Maxwell & Williams 18/10 stainless steel cutlery comes in this elegant, timeless 'Madison' design which blends in perfectly with both traditional and contemporary homes.
