Serving amounts are based on party-sized portions of 1.5-inch x 2-inch or smaller wedding-sized portions of approximately 1-inch x 2-inch. These figures are based on 2-layer, 4-inch high cakes.
*When considering the serving amount for a wedding cake, do not include the top tier into the servings. The top tier is typically saved for your first anniversary.
Saving the Top Tier
When freezing the top tier of your wedding cake, it is recommended the saved cake first be lightly covered and frozen over night then more tightly sealed in plastic wrap then a second layer made of aluminum foil and placed in an airtight container. Wrap the airtight container with aluminum foil and label with a permanent marker. Place in a freezer. When ready to serve, remove all the wrapping and allow to thaw.
The first step in cutting is to remove the top tier (for wedding cakes) and then begin the cutting with the 2nd tier followed by the 3rd, 4th and so on. If you are cutting a party cake, begin with the top tier.
Always use a sharp, thin knife to cut a buttercream covered cake. For 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 square tiers, 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. The cuts should be made by first inserting the knife straight down into the cake, and then by pulling the knife at an angle toward the outer edge. Before the next cut, wipe the knife clean with a damp paper towel.
Use a sharp, serrated knife for fondant covered cakes. To make cutting easier, remove as many of the decorations (flowers, drapings, characters) as possible before cutting. Before the next cut, wipe the knife clean with a damp paper towel.