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arkobsessed OP t1_izltp36 wrote

That's great too! But there's something about that empty space that makes people think that someone has already started to enjoy it, and that makes it more enticing.

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fxckfxckgames t1_izmp1ip wrote

>But there's something about that empty space that makes people think that someone has already started to enjoy it,

Reality: people think you brought a gently-used dessert.

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Infectious_Burn t1_iznhlsi wrote

You need to take a slice out, then put it next to the rest of the stuff if it’s a cake for example, or on top in the case of something like a brownie. Then there’s a gap, but also a pre-cut piece just begging to be taken.

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skankyone t1_izn3wg6 wrote

People think you brought a gently-used desert. "it's a bit dry."

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Jabba_The_Nutttt t1_izpwfyb wrote

>Reality: people think you brought a gently-used dessert.

Seems like a negative way to think. Do you do that with everything else too?

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ForQ2 t1_izo880n wrote

Surprised I had to scroll so far to find this. 9 times out of 10, the host is going to think you brought something that practically nobody touched at a different party.

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brianundies t1_izmkx58 wrote

Do both!

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Visco0825 t1_izoqibs wrote

I don’t know. People see what people bring in and I would definitely judge someone if they brought something that already looks eaten. I would think “are they just bringing left overs from a night before?”

It’s better just to be the first one to take a slice after you put it out.

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imwearingredsocks t1_izotm6w wrote

My family always took the “do both” approach but like you said. Bring it all pristine and presentable. Then once it’s set out, someone without even asking just starts cutting a bunch of slices and putting a few on plates. Then after that, you’re free to cut if there aren’t any precut ones.

Never a problem with untouched desserts there. I also learned they won’t go for desserts unless it’s in tiny portions. Because “I’m on a diet but I want to try a little bit.” Ever since learning that lesson the hard way, I bake things bite sized.

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