Cake Cutting Guide

Event-Style or wedding-size servings are approximately 4” tall by 2” by 1” pieces. This is a nice size serving after a meal or finger food. If only dessert is being served and larger servings are desired, we recommend cutting servings twice as large (Generous Servings), or 1 1/2 times as large (Standard Servings).

Cutting Tiered Cakes:
For smaller tiered cakes you may cut the tiers from the top down. There is a cake board under each cake, which will tell you when to stop your knife. After those slices are gone, you may remove the cake board and start on the next tier.  Remove wooden dowels as you see them (they are hard to miss!). For taller tiered cakes, you may wish to remove the top tiers and cut them on the table. 

Cutting Round Cakes (Event-Style Servings):
Move in two inches from the tier's outer edge; cut a ½ circle halfway around the cake and then slice 1 in. pieces within the circle on the cake's outer edge. Follow with the other side of the cake, making a second ½ circle and cutting the remaining 1” pieces on the outer edge. 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.

Cutting Square Cakes (Event-Style Servings):
Move in 2 in. from the outer edge and cut across. Then slice 1 in. pieces of cake. Now move in another 2 in. and slice again until the entire tier is cut.