Cutting the cake

If you want to take the traditional ‘cutting of the cake’ photograph then don’t forget to leave an ornamental knife when you are setting up the cake. Most venues will be able to supply you with one, but if you have organised your own location you will need to supply your own. As a very special keepsake of the day you could have your initials and the date of your wedding engraved into the knife.

All of the projects in this book include portion numbers for each tier of the cake. When you are ready to cut the cake, remove each tier (where applicable) by sliding a knife under its board and lifting it off. Set the tier on a flat surface: don’t cut the cake while it is still on top of another tier.

1. To cut the cakes in such a way as to produce clean sharp cuts and portions of equal sizes, use a large serrated knife or a long knife with a thin blade. Wipe the blade with a warm, damp cloth every few cuts to prevent any drag on the cake or smearing.
2. Cut each cake into portions using the diagram shown below as a guide.
3. Remove the dowels as you cut the cake.

If you are getting married at a venue with staff that will cut and serve the cake for you, make sure you inform the caterer how many dowels need to be removed before serving and if there any other non-edible items on the cake.