Cake Serving Size & Cutting Guide

CAKE SERVING GUIDE


This cake serving guide is just an APPROXIMATION. Obviously a lot depends on how big you slice the cake, the shape of the cake (regular or irregular), height of cake and variety of factors (whether it is for a group of diet conscious or a group of hungry teenagers after a basketball game!)


ROUND CAKE


6 inch - 8 - 12
7 inch - 10 - 15
8 inch - 14 - 21
9 inch - 20 - 25
10 inch - 24 - 34
12 inch - 35 - 45


SQUARE CAKE


6 inch - 8 - 12
7 inch - 10 - 16
8 inch - 15 - 25
9 inch - 20 - 30
10 inch - 30 - 40
11 inch - 35 - 45
12 inch - 42 - 52


Our suggestion is this. Most of the cost of getting a fondant cake is not in the size, it is in the sculpturing, the customization. A 20% increase in size will correspond to a much lower than 20% increase in price. That works for reducing a cake size also.  When ordering a customized cake, always err on the side of being more generous, so that the cake will look better. A bigger customized cake ALWAYS looks better. When ordering sculpted cakes that replicate shoes or handbags keep in mind that you will require a specific amount of cake for it to appear lifesize.  We require a minimum of 12 servings for all sculpted cakes.
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CAKE CUTTING GUIDE


There is no embarrassment when someone is suddenly confronted with an odd shaped cake that is 15 inches tall and realize, HOW IN THE $%@# DO I CUT IT!?!?


GENERAL GUIDE


1. Take note of the number of guests and then have a mental picture of how to cut the cake, then cut. NEVER start cutting without taking note the number of guests first.


2. If you seemed to have ordered a bigger cake than required, Cut your cake to portion serving size and your guests can also always come back for seconds.


3. Prepare a paper napkin and clean your knife after each smooth stroke. Once you cut through the layer of fondant do not cut cake with a back and forth sawing action. The cake crumbs will latch onto the buttercream on the side of the knife and then start tearing up the sides of the cake.


4. Each portion should be served with all the layers - Fondant, Cake and Fillings in between.


REGULAR SHAPED SINGLE TIER CAKES


1. Remove all the surface decorations onto a plate. Remove visible skewers or supporting dowels.


2. Lay out your plates, one hand holds paper napkin to remove crumbs after each stroke and the other the knife and start cutting and serving. You may set the decorations aside for keeping or pair one or two with each portion, especially for the kids.


IRREGULAR SHAPED / TALL CAKES


1. Remove all the surface decorations, visible skewers or supporting dowels.


2. For tiered cakes, remove the top tier before cutting. We always have a cake board below each tier, so take a knife and glide it under the cake board and remove the tier before cutting. Then go on to the second tier and so on. Avoid cutting the cake in their tiers as that could crush the tiers below.


3. For irregular sized cakes, visualize square grid blocks. Cut along those blocks but keep in mind that the irregular edge portions make require a larger cut.


4. Lay out your plates, one hand holds paper napkin to remove crumbs after each stroke and the other the knife and start cutting and serving. You may set the decorations aside for keeping or pair one or two with each portion, especially for the kids.


KEEPING THE DECORATIONS


The sugar paste decorations can be kept for a long time since sugar is a preservative. Carefully trim any supporting skewers or dowels and then place the decoration in a box and refrigerate it.