Round Cake Cutting Guide

Yesterday I posted a quote by Sherry Rothfield. The quote was about compromise, but it also insinuated that there is an art to cutting a cake. Therefore, I thought that I should take a step back and discuss the art of cake cutting to ensure there is enough cake for all of your guests.

For this post, I will rely on Wilton, an industry leader in cake decorating, quality bakeware and food crafting. The Wilton’s cake cutting guide shows how to cut popular shaped wedding tiers into pieces approximately 1 in. x 2 in. by two layers high (about 4 in.). Even if a larger serving size is desired, the order of cutting is still the same.

The first step in cutting is to remove the top tier, and then begin the cutting with the 2nd tier followed by the 3rd, 4th and so on.

Cake Cutting Guide: Wilton

Round Tiers: Move in two inches from the tier's outer edge; cut a circle and then slice 1 in. pieces within the circle. Now move in another 2 in., cut another circle, slice 1 in. pieces and so on until the tier is completely cut. The center core of each tier and the small top tier can be cut into 3rds, 4ths, and 6ths, depending on size.

For more information on the Wilton’s Wedding Cake Cutting Guide, please visit Wilton at: http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm