Hi
I am making a 14" stacked (no separators) square wedding cake, 2 levels, it has 2 torted layers with a cake board separating the 2 levels, buttercream icing.
Can anyone tell me how you neatly cut and serve a stacked cake for a wedding? I don't want 6" high slices. Do you re-ice after disassembling to neaten the appearance or does it look okay for serving already?
Thanks ahead of time!

Usually I disassemble the layers and cut them one at a time. That way the cake still looks ok until the next layer is needed.
Also keep in mind a serving is only a 2X2 inch piece at the most. So if you have a round cake you can try and do a slice but it is better to cut it into squares all the way around.
You can find cutting patterns in a Wilton catalogue/decorating book.
Good luck Claire

each cake should be on its own cake board, with hidden supports. So Just lift the cake off and cut as normal.

HTH

Thanks for your replies.
This may be a dumb question but doesn't the bottom cake's icing stick to the board of the upper cake messing it up?

Some, but that depends a lot on what you are using and what temp the cakes are when you take them apart. If you are using a crusting buttercream, I have heard that you can just let it crust over really well before stacking. You wouldn't want a total exploded looking cake on your hands, but once its time to disassemble and cut, it no longer matters if each tier looks perfect. I would just slide a long spat under the whole tier to loosen the icing (so that it doesn't pull off) before removing it.

You need cake board and support on both cakes, to save the top of the bottom layer , I learned to put toasted coconut just before you put your top layer on.

See this tread:
http://www.cakecentral.com/cake-decorating-ftopict-269313-.html

Good Luck.

Thanks SO Much!