Cutting A Wedding Cake: 3-Layer, 12-Inch Round Cake

Cutting a wedding cake can be a tricky business, especially when it's a tiered cake. The bride and groom will traditionally cut a small piece from the bottom tier for feeding each other, and then the cake is usually whisked off to the kitchen to be cut into slices for the rest of the guests. But how do you ensure that everyone get a fair slice?

Cutting the cake layers

Before cutting, it is important to note that a wedding cake serving size is much smaller than a dessert portion size. Typically, a 2-inch slice is standard for wedding cakes. For the ceremonial cutting, the couple will cut small pieces from the bottom layer, which is the most stable layer, and these are usually just a bite or two each.

To cut a 12-inch, 3-layer wedding cake, you will need a sharp serrated knife. It is recommended to use a knife that is long enough to cut through all three layers in one cut. You can dip the knife in warm water and then wipe it dry before cutting to help the knife slice through the frosting more easily.

First, cut the cake down the middle. Then, make a cut at a 90-degree angle from the first cut, creating a square at the side of the cake. These are the pieces with more frosting and less cake. Continue making perpendicular cuts down one side of the cake, adjusting the size of the slices depending on how many guests you need to serve and how much leftover cake you want. Repeat on the other side of the cake.

If you are looking to create triangular slices, you can score the cake first. Make a scoring line across the middle of the cake and then make another line at a 70-degree angle from the first line, creating a 1/3 piece of half the cake. Then, score a third line across the small triangle to divide it exactly in half. Next, score two more lines to split the large triangle into three equal sections, which will give you 10 equal-sized pieces in total. Extend the half-lines across the cake to finish marking the 10 pieces, then cut along each scoreline.

For a 12-inch cake, you can also cut the cake into 10 wedges by slicing a 5-inch outer ring or opt for 6 wedges with a 3-inch outer ring.

Cutting the cake into triangles

To cut a 12-inch, three-layer wedding cake into triangles, you'll need to start with a chilled cake. Cakes that are chilled or cold tend to slice more easily, especially if they have multiple layers.

Use a sharp serrated knife that is long enough to cut through all three layers in one cut. You want a nice, clean cut, so use a gentle sawing motion. Cut the cake down the middle, then make another cut at a 90-degree angle from your first cut. This will square off the side of the cake and create a "heel" of cake—a piece with lots of frosting and a little bit of cake, which is perfect for guests who love frosting.

Next, you'll continue making perpendicular cuts down one side of the cake, cutting them as thick or thin as you like, depending on how many people you need to serve and how much leftover cake you want. Repeat these steps on the other side of the cake, and you'll end up with two more "heels" of cake.

To get evenly sized triangles, you can use the width of your knife as a guide for how wide to make each cut. You can also score lines on the cake before cutting to ensure that each slice is the same size.

Remember to wipe off the knife between slices to remove any frosting or crumbs, and run the knife under hot water or dip it into a container of warm water before making each cut.

Cutting the cake into squares

To cut a 12-inch, three-layer wedding cake into squares, you'll want to start with a chilled cake. A chilled or cold cake slices more easily, especially one with multiple layers.

First, remove all decorations, including ribbons, toppers, and dowels if it is a tiered cake. Next, use a serrated knife to cut the cake. A thin-bladed knife will work best, as a thick blade won't work well with a moist cake.

Now, picture a cross right in the middle of the cake. Cut straight down through the centre to split the cake vertically. Then, turn the cake 90 degrees and chop horizontally to get four equal quarters. Lay one of those quarters flat on the board and chop it in half vertically and horizontally, so that you have four smaller squares. Repeat this process with the remaining quarters until the whole cake is cut into squares.

If you want even smaller squares, cut each square diagonally, but be gentle with your knife so you don't squish the cake! Wipe your knife clean between cuts for a picture-perfect finish.

Cutting the cake into wedges

Cutting a 12-inch, 3-layer wedding cake into wedges is a tricky task, but with a steady hand and the right tools, it can be done neatly and efficiently. Here is a step-by-step guide:

Start with a chilled cake. A chilled or cold cake is easier to slice, especially if it has three or four layers. You can serve the cake chilled or bring it to room temperature after slicing. A chilled cake will also help you achieve cleaner cuts and defined wedges.

Use a sharp serrated knife to cut the cake. The knife should be long enough to cut through all three layers in a single cut. A sharp knife will help you achieve a nice, clean cut without smashing the cake. Make sure to use a gentle sawing motion when cutting.

Cut the cake down the middle. This first cut will serve as your guide and foundation for the rest of the cuts. Make sure to cut through all the layers in one smooth motion.

Now, make a cut at a 90-degree angle from your initial cut. This will square off the side of the cake, creating a "heel" of cake. These "heel" pieces are perfect for guests who prefer more frosting and less cake.

Continue making perpendicular cuts on the same side of the cake. Adjust the thickness of these cuts based on the desired serving size and the number of guests. Remember, the thicker the slices, the fewer servings you will get from each layer.

Once you have finished cutting one side, repeat the process on the other side of the cake. You will end up with two more "heels" on this side.

Wipe the knife between slices to keep it clean and prevent sticking. You can dip the knife in warm water and then dry it with a towel. This will ensure that the knife glides smoothly through the cake and frosting.

When cutting wedges, it is important to cut from the outside edge of the cake towards the center. This will help you achieve evenly sized wedges and prevent the cake from collapsing.

Finally, repeat the process for each layer, adjusting the thickness of the wedges as needed to ensure that all guests receive a similar-sized serving.

By following these steps, you will be able to cut your 12-inch, 3-layer wedding cake into beautiful and evenly sized wedges that your guests will surely enjoy!

Cutting the cake into portions

A 12-inch, 3-layer wedding cake is quite a large cake, so you'll want to make sure you have a sharp, serrated knife that can cut through all three layers in one clean cut. Before you begin, you may want to dip your knife in warm water and then wipe it dry—this will help you get a clean cut through the frosting.

Now, for the cutting! 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 create a "heel" of cake—a piece with lots of frosting and a little bit of cake, perfect for guests who love frosting! Continue making perpendicular cuts down one side of the cake, adjusting the size of your slices depending on how many people you need to serve and how much cake you want leftover. Repeat these steps on the other side of the cake.

If you're nervous about cutting a large cake in front of a crowd, you can also cut the cake in the kitchen. Typically, the couple will cut a small piece from the bottom tier for photos, and then the rest of the cake is cut and served by staff. A standard wedding cake serving size is about 2 inches, but you may want to cut larger slices if you're only serving cake or if you're serving a smaller group.

• Wipe off the knife between slices to remove any frosting or crumbs and ensure a clean slice.
• If your cake is chilled, it will be easier to cut, but you can serve it chilled or at room temperature.
• For a 12-inch cake, you may want to cut a larger slice than 1 inch. Adjust the slice size depending on the height of your cake.
• If your cake has multiple tiers, you can cut the tiers from the top down while they are still assembled, but be careful not to cut through the cake boards or supports.
• If you want to cut your cake into triangular slices, use a knife that covers the entire cake diameter to score a line across the middle of the cake. Then, make another line at a 70-degree angle from the first line to create a 1/3 piece of half the cake. Continue scoring lines to divide this section into equal slices, extending the lines across the entire cake before cutting along them.
• Alternatively, you can cut your cake into squares or a combination of wedges and squares. First, cut the cake straight down the middle and then turn it 90 degrees and cut horizontally to get four equal quarters. Lay one of these quarters flat and cut it in half vertically and horizontally to create four smaller squares. Repeat with the remaining quarters.

Frequently asked questions