Cake Cutting Guide

Cutting a cake can be an exhausting task when trying to ensure each person receives an equal slice. Our helpful cake-serving guide can take the guesswork out of it for you.

Be sure to warm and clean your knife between slices to prevent frosting smears and frosting crumbs from accumulating on it. This will prevent unwanted smudges.

Tiered Cakes

Tiered Cakes are stunning works of art and the focal point at any party or event. Made up of multiple, increasingly smaller tiers (cake layers) sitting atop each other and often covered in buttercream or ganache icing, tiered cakes make for the perfect focal point at weddings and other celebrations alike – though they don’t need to be limited just to weddings; tiered cakes can add drama raised on pillars for increased drama or decorated with fresh flowers, sugar paste flowers or other decorations!

Tiered cakes may seem daunting at first, but with proper planning, you can achieve stunning results. The first step should be selecting a cake recipe that can withstand the added weight of another layer on top – lighter cakes such as angel food aren’t suitable as they may collapse under pressure. Pound cake or chiffon are better choices due to having more substance to support additional weight.

Once your cake has been baked and cooled, it’s time to prepare it for stacking. Apply a thin coat of frosting all over its surface in order to seal in any crumbs that might form and avoid an untidy appearance – this process is known as crumb coating and is essential in producing an aesthetic cake with multiple layers.

After applying a crumb coat, place the second layer of cake onto the base tier and gently press it down into place. Take care to align its edges and center it correctly; use a ruler or vertical level if necessary for guidance. If necessary, cut some support dowels to fit or use cake straws as support if required.

To ensure the tiers are evenly arranged, carefully insert one dowel into the middle of your cake centered. Next, secure and level a cake circle around this dowel so it does not move while in place.

Repeat the process until your cake is stacked, adding another crumb coat layer and decorating with desired icing colors, fruits, or other decorations.

Square Cakes

If you’re hosting a party or wedding featuring a square cake, there are a few basic strategies for cutting even slices. The first step should be determining how many people need to be served; this will give an indication of what size of piece each person should get and whether tiered cakes may be necessary.

Non-tiered cakes are usually easier to cut since they can be cut straight through. A long and thin knife should be used, available at most home goods stores or online. A sharp blade will make cutting much simpler while protecting the frosting from becoming sticky or crumbly, giving your cake a more uniform appearance and simplifying the process. Also, be sure to wipe clean your knife after each use!

Tiered cakes that are stacked upon one another can be challenging to cut. To ease this process, remove all tiers from the top of the cake and carefully move them apart – this will allow you to cut the cake without collapsing or toppling over. You may need support like wooden dowel rods or soda straws in its center if it is significant and top-heavy.

Once the tiers have been removed from your cake, use a knife to score its remaining sides with guidelines for total cuts and ensure even slices. This will provide guidelines for uniformly cutting the cake into pieces.

Following your scoring lines, cut 1″ slices from the outer edges of the cake until it reaches the center and cut four pieces through it. Finally, finish this half circle and cut smaller 1″ slices on its interior edge before finishing with two minor 1″ cuts along its inner edge.

This method for cutting cake will create perfectly round and square slices for each guest, saving time in the kitchen while guaranteeing that each piece is the same size.

Heart-Shaped Cakes

Heart-shaped cakes are always crowd-pleasers when baked for Valentine’s Day, weddings, or just because! While specialized pans might be necessary, making heart-shaped cakes with just two standard pans is easy. Just follow your favorite recipe (or boxed mix!) and divide into two equal portions before placing half in an eight” round and the other in an 8″ square pan to form two separate heart-shaped cakes when baked and excellent – connecting the cakes later to form its shape!

Once the heart-shaped cake has been assembled, use light frosting to apply a crumb coat and set it in the fridge before applying more generous frosting layers. Once chilled and firm enough for use, decorate further using Wilton tip 844’s shell border piped along its top and bottom edges – with additional side decorations or any desired designs on them for an eye-catching result!

For an effortless rustic aesthetic, cover a heart-shaped cake in maraschino cherries and decorative sprinkles to give it an eye-catching rustic appeal. No special pan is needed to complete this project either – kids at your classroom party can even help decorate it! This cake would make a fantastic centerpiece!

An alternative to the tiered heart-shaped cake, which can be challenging to cut through for all involved, is a one-layer cake. Not only is this easier for cutting, but it’s great for serving at home or taking to work!

For this version, divide your cake recipe into three equal parts and bake each portion in an individual round or square cake pan (or 9×9-inch square pan). Once cool, arrange each cake layer on a cardboard circle cut to size before using a serrated knife to mark lines down its center to divide into fourths. Use these guides when cutting your cake – you can still use your favorite buttercream frosting. It makes an unforgettable surprise!