The Art Of Cutting A 3-Layer Wedding Cake

Cutting a 12-round 3-layer wedding cake can be a tricky task, but with the right tools and techniques, it can be done neatly and efficiently. The first step is to use a sharp serrated knife to cut down the middle of the cake, ensuring that the knife is long enough to cut through all the layers in one go. From there, you can make cuts at 90-degree angles to create the desired slice size, typically 1-inch by 2-inch for a wedding cake. It's important to keep the knife clean between cuts to maintain the definition between layers.

Use a sharp serrated knife to cut through all layers in one cut

To cut a 12-inch round 3-layer wedding cake, you'll need a sharp serrated knife. A serrated knife will cut through the cake more cleanly than a chef's knife, which tends to push down on the cake and smash it.

Make sure your knife is long enough to cut through all three layers in one cut. This will help you achieve a nice, clean cut. Hold the knife with a gentle, sawing motion to cut through the cake.

Begin by cutting down the middle of the cake, then make a cut at a 90-degree angle from your first cut. This will square off the side of the cake, and you'll be left with a "heel" of cake—perfect for guests who love lots of frosting! Continue making perpendicular cuts down one side of the cake, adjusting the thickness of each slice to your preference.

To keep each piece neat, have some paper towels on hand to wipe off excess cake and buttercream as you cut. This will prevent smearing and keep your layers looking beautiful. For a wedding, it's typical to cut 1-inch by 2-inch slices.

Cut at a 90-degree angle from the first cut to square off the side of the cake

To cut a 12-inch round 3-layer wedding cake, you will need a sharp serrated knife that is long enough to cut through all the layers in one cut. You want to make a nice clean cut, so use a gentle sawing motion.

First, cut the cake down the middle. Then, from the side of the cake, make a cut at a 90-degree angle from your first cut. This will square off the side of the cake, and you will be left with a 'heel' of cake. These are the pieces you give to guests who love lots of frosting and a little bit of cake.

Continue making perpendicular cuts down one side of the cake, making them as thick or thin as you like. To keep each piece neat, use paper towels to wipe off excess cake and buttercream as you cut. This will prevent the leftovers on your knife from smearing across the cake layers and making it look messy.

A wedding piece of cake should be cut 1-inch by 2-inch, so keep this in mind as you cut your perpendicular slices.

Cut a round circle about 2 inches from the outer edge of the cake

To cut a 12-inch round 3-layer wedding cake, you'll need a sharp serrated knife. This could be a bread knife or tomato knife, as a chef's knife will push down on the cake and make it look messy.

First, cut a round circle about 2 inches from the outer edge of the cake. Then, cut that outer circle into pieces that are about 1 1/2 inches wide. This will leave you with a 6-inch round cake in the middle, which you can then cut into slices.

To keep the cake looking neat, use paper towels to wipe off any excess cake and buttercream as you cut each piece. This will stop the leftovers on your knife from smearing across the cake layers.

To cut the cake into slices, cut down the middle, using a sharp serrated knife that is long enough to cut through all the layers in one cut. Make a gentle sawing motion. From the side of the cake, make a cut at a 90-degree angle from your first cut. This will square off the side of the cake and give you a "heel" of cake, which is perfect for guests who love lots of frosting and a little bit of cake. You can then continue making perpendicular cuts down one side of the cake, making them as thick or thin as you like.

Cut the outer circle into pieces about 1.5 inches

To cut a 12-inch round 3-layer wedding cake, you'll need a sharp serrated knife that is long enough to cut through all the layers in one cut.

First, cut a round circle about 2 inches in from the outer edge of the cake. Then, cut the outer circle into pieces about 1.5 inches wide. This will leave you with a 6-inch round cake in the centre, which you can then cut into slices.

To keep each piece neat, use paper towels to wipe off any excess cake and buttercream as you cut. This will prevent the leftovers on your knife from smearing across the cake layers and making it look messy. It will also help to keep your knife clean between each cut to maintain defined and beautiful layers.

When cutting the outer circle, use a gentle sawing motion with your serrated knife to cut through the layers evenly without squashing the slices. Make sure to cut through all three layers in one go.

Cut the remaining 6-inch cake into slices

To cut the remaining 6-inch cake into slices, you should first score the centre of the cake, then cut it into small wedges. You can use a printable cake-cutting guide to help you with this.

Use a sharp serrated knife to cut the cake. This will give you a neater slice than a chef's knife, which tends to push down on the cake and smash it. Make sure your knife is long enough to cut through all the layers in one cut.

To keep each piece neat, keep some paper towels nearby. Use these to wipe off any excess cake and buttercream as you cut each piece. This will help to keep the leftovers on your knife from smearing across the cake layers and making it look messy.

A wedding piece of cake should be cut 1-inch by 2-inch.

Frequently asked questions