The most important info is to
- Remove the top tier which is usually saved and
- Obviously remove the topper and any other non-edible decorations, then
- Start from the top and work your way down the cake
Finally, if there are more than 3 tiers, remove the tiers before cutting to avoid having the
tiers slip off while cutting.
The first step is to use the right knife. Always
use a sharp, thin knife. The cuts should be made
by first inserting the knife straight down into
the cake, and then by pulling the knife at an
angle toward the outer edge. Before the next
cut, wipe the knife clean with a damp cloth.
- Start from the top by removing the 6" tier,
which is usually the bride and groom's cake to
- Cut a circle about
two inches from the
outer edge of the 10"
- Work from this circle
and make vertical
cuts about one
inch apart, until the
ring is completely sliced.
- Use the same starting procedure and cut
another two-inch ring, again slicing into oneinch
- Repeat the procedure until the tier is completed;
then repeat entire process on 14" tier
until all the cake has been served.
- Start from the top
by removing the 6"
tier, which is usually
the bride and groom’s cake to be saved.
- Work from any side to cut a horizontal line
about two inches from the outer edge of the
- Slice from right to left to make vertical cuts
about one inch apart, until the entire row has
- Cut another horizontal line two inches from
the new edge, and slice this row.
- Repeat until the entire tier has been cut.
- You should produce five rows in the 10" tier.
- Move to the 14" and repeat the process for
|HEART AND OVAL CAKES
Heart and oval shaped cakes are cut in a similar
fashion as square and rectangular cakes.
||HEXAGONAL AND PETAL CAKES
Hexagonal shaped and petal shaped cakes are
cut up in the same way as for round cakes.