Cutting a tall cake

Cutting a tall cake can be intimidating, but once you know what to do you will be cutting your cake like a pro! The trick is to cut it into rectangle pieces like a wedding cake.

Start by cutting a large slice about one inch into the cake.

Allow the large section to fall safely onto a cutting board.

Then cut the large slice into rectangles of your desired size, usually one or two inches wide.

By cutting your cake into rectangles like this, you will be able to get more even slices from the cake. My three layer six inch cakes serve 12-14 people using this method, and my eight inch cakes can serve up to 24 people. The leftovers will also be easier to store because you won’t have a wedge removed but will rather have a flat edge that is easier to cover.

Remember to store your cake in the refrigerator until it is ready to be cut, and be sure to eat it at room temperature. Leftover slices keep beautifully for a few weeks in the freezer if wrapped individually.