The following are from www.wilton.com and www.yourcakebusiness.com. All orders will receive a printout of these for your convenience.
- When cutting a cake 2 people are always better than 1 especially for larger and more complex cakes. As one distributes the cut slices the other can concentrate exclusively on the cutting.
- You need a clean damp towel to wipe the knife clean every few slices. If the knife gets too sticky the cake slices will become ragged and untidy on the edges, in some cases the cake slice will end up on the plate in a shapeless mound of crumbles.
- For larger cakes with tiers and separators you need to have enough room to rest all the inedible equipment as you go along.
- A tiered cake (generally a wedding cake) needs to be cut starting from the top. The smallest top tier is usually removed and set aside as this is traditionally the bride and groom keepsake tier.
- Remove the second tier and place it in front of you (never attempt to cut a cake whilst still on top of the separators) The cutting of the cake will depend on the shape of the cake as illustrated below.
- Whilst square and rectangular cakes are fairly straight forwards to cut the round ones are slightly more complex. Whatever their shape servings usually measure 1" by 2" by the depth of the tier or an equivalent.
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