Crafting A Beautiful 12-Inch Wedding Cake: A Step-By-Step Guide

Cutting a 12-round 3-layer wedding cake can be a daunting 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 evenly-sized slices, with a recommended size of 1-inch by 2-inch for wedding cakes. To keep the cake looking neat and tidy, it's a good idea to have paper towels on hand to wipe off any excess cake and buttercream between cuts.

How to separate the top tier

To separate the top tier of a 12-round, 3-layer wedding cake, you will need to carefully slide a spatula underneath the top tier and its cake board. Move it to the side.

If your cake has a dowel rod in the centre, you will need to cut the top tier in half, with your cut being slightly off-centre to avoid hitting the top of the dowel.

Once you have unstacked the tiers, you can cut the cake as you would any other round cake. If your cake is 12 inches, cut a circle 2 inches in and then cut it into pieces. Repeat this until you get down to 6 inches. The inner part can be sliced into about 12 wedges.

How to cut around a dowel rod

To cut a 12-inch round 3-layer wedding cake, you should first cut a round circle about 2 inches in from the outer edge of the cake. Then, cut that outer circle into pieces that are about 1-2 inches. You will then be left with a smaller round cake, which you can cut into slices. To keep each piece neat, use paper towels to wipe off excess cake and buttercream as you cut.

To cut around a dowel rod, you can use a steak knife and then snap the dowel, or bolt cutters. You can also use a flat rose clipper, or a sharp wide chisel to pare the end grain down to the cut line. To get a straight cut, you can use a mitre box, or line the dowel up off another board or an old book. You can also use a table saw sled, inserting the dowel from the long end and stopping it at the edge.

The order in which to cut the tiers

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

First, cut the cake down the middle, using a gentle sawing motion. 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. You can then continue making perpendicular cuts down one side of the cake, making them as thick or thin as you like.

If you need to get more portions out of the cake, you'll need to cut it into smaller portions. To do this, use a cutting board to cut the cake into strips and then divide those strips into smaller portions.

To remove the tier of the cake you're going to serve, slide an offset spatula or cake lifter underneath the cake board. Lift it up with the cake on it and lower it onto a cutting board.

When cutting a round cake, it's generally best to first cut a round circle about 2 inches in from the outer edge of the cake. Then, cut that outer circle into pieces that are about 1.5 inches. This leaves you with a 6-inch round cake that you can cut into slices. For a wedding, pieces of cake should be cut to 1-inch by 2-inch, whereas for a party, they should be cut to 2-inch by 2-inch.

How to cut a round cake

To cut a 12-inch, 3-layer round wedding cake, you'll need a sharp serrated knife that is long enough to cut through all the layers in one cut. A serrated bread knife or tomato knife is best, as a chef's knife will push down on the cake and make it look messy.

First, cut a round circle about 2 inches in from the outer edge of the cake. Then, cut that outer circle into pieces that are about 1.5 inches. This will leave you with a 6-inch round cake.

Next, cut the cake down the middle, using 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. You can give these pieces 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, have some paper towels nearby to wipe off excess cake and buttercream as you cut. This will help keep the leftovers on your knife from smearing across the cake layers.

How to cut a cake to make it go further

To cut a 12-inch, 3-layer wedding cake to make it go further, you should first separate the top tier by carefully sliding a spatula underneath it and its cake board, and moving it to the side. Then, you can choose which tier you want to start cutting and serving first. Generally, the bottom layer is the one you start with as it serves the most people and is a flavour most everyone will enjoy.

If your cake has a dowel rod in the centre, cut the top tier in half, with your cut being slightly off-centre to avoid hitting the top of the dowel.

When it comes to cutting the cake, if your round cake is a larger size, like 12 inches, cut a circle 2 inches in and then cut it into pieces. Repeat this until you get down to 6 inches again. The inner part can be sliced into about 12 wedges.

Frequently asked questions