She Wants Me To Cut The Cake

Decorating By CountryCakery4 Updated 11 Aug 2009 , 10:14am by gracefull

CountryCakery4 Posted 11 Aug 2009 , 1:05am
post #1 of 17

I'm doing my first wedding cake this weekend and I think I've heard other CC'ers mention sticking around to cut the cake. I mentioned that sometimes the cake decorator cuts and asked what her plans were and hadn't heard from her. The bride doesn't seem to have a concrete plan for cutting and serving and today she's just asked me if I would do the cutting. Now I'm not sure what she wants to do for serving, but I'm just wondering what you all think. Does anyone here cut for their brides? Do you charge extra? I'm not sure what the usual protocol is here. Personally, I think it would be fun to stick around and see how everything goes down, and I'm also a little nervous about the idea of someone else cutting my cake. (Servings etc). Earlier she had mentioned that she might even have the guests cut their own slices! (Gasp!) icon_eek.gif Let me know what you think. TIA

16 replies
nanikins Posted 11 Aug 2009 , 1:21am
post #2 of 17

Sorry I can't help you with this one, but I thought I'd give you a bump and say good luck and congratulations on your first wedding cake!

catlharper Posted 11 Aug 2009 , 1:29am
post #3 of 17

I have done this service and charge a $25 cutting charge. All you need to do is find a cutting template (I believe Wilton has one if not I got mine from Martha Stewart) and use that as your guide when you cut the servings in the kitchen. Make sure you know the guidelines from the hall/venue for this since some have very strict guidelines for using their kitchens.

As an event coordinator I have to stick around and see it thru but it's fun for me too!

enoid Posted 11 Aug 2009 , 1:43am
post #4 of 17

Use Indydebi's cutting guide. So much more simple than Wilton's.

edited to correct spelling of Indydebi's name. (Sorry)

indydebi Posted 11 Aug 2009 , 1:45am
post #5 of 17

HEre's how to cut a wedding cake: http://www.cateritsimple.com/id10.html

Be sure you charge for ALL of the time you're there, not just the time you have a knife in your hand. I tell brides, who request this service on my D&R cakes, "You will be paying me to sit in the kitchen and read a book for 4 hours."

Also be sure to find out her level of expectation. Are you CUTTING the cake? Or does she expect you to cut AND SERVE the cake?

When I cut a cake (which I always do when I do the buffet), I put pieces of cake on the plates that I spread out on the cake table. I then tell the DJ to announce, "The cake has been cut, you are welcome to help yourself at any time." Guests then come and get a piece of cake, if they want it. This saves cakes from being wasted because those who don't want cake (and there are few) don't get a piece that ends up in the trash.

This reduces the staff time I have to allocate to this job. My staff is finishing cleaning up and packing the van while I serve the cake. If I have to pull 2 or 4 people to carry cake plates to the tables, then we're going to be there longer, my payroll goes up, and the bride incurs add'l labor charges.

So clear that up at the git-go.

Jen80 Posted 11 Aug 2009 , 1:47am
post #6 of 17

It is not a service I plan on offering (for my business that possibly will only ever eventuate in another dimension LOL!!).


What happens when you get you get more established? You might not have time to stick aroud waiting to cut the cake.

It might be fun to stay for the first few weddings, but I imagine the novelty would soon wear off.

snowynight Posted 11 Aug 2009 , 1:50am
post #7 of 17

I've used wilton's serving guide but the first time I used indydebi's it was so much easier. That is the only one I use now. So if you are going to cut the cake use hers and you will see the difference.

djs328 Posted 11 Aug 2009 , 2:07am
post #8 of 17

Debi - when you calculate servings (cutting this way) do you use the Wilton chart? (Sorry...I know you've probably answered this 1,000 times...) Does it yield the same number of servings?

indydebi Posted 11 Aug 2009 , 2:23am
post #9 of 17
Quote:
Originally Posted by djs328

Debi - when you calculate servings (cutting this way) do you use the Wilton chart? (Sorry...I know you've probably answered this 1,000 times...) Does it yield the same number of servings?



No problem! thumbs_up.gif

When I determine pricing, I use the wilton chart. In actuality, I think I get about 10% more pieces cutting my way than the round-wilton way. That means on the 10" round .... instead of 38 pieces, I'll get 40 or 41. But I figure servings and pricing on the Wilton chart ... the extra pieces are just a bonus.

The only way I figure it works out that way is when you cut it the circle method (Wilton Way), the pieces are slightly flared. When cutting it the straight-line method (Debi's Way), the pieces are perfect rectangles.

If we could cut off those e-e-e-e-ever so slightly flared edges off and stack them into pieces of cake, it starts to add up. Thus the extra yield.

LaBellaFlor Posted 11 Aug 2009 , 2:47am
post #10 of 17

I've never heard of a decorator staying to cut the cake, unless they are also the caterer. I don't see how that would be practical. I would have to charge the bride $25 a hour for every hour I'm there (and most of that time would be sitting there doing nothing waiting to cut & serve cake) and I think that would be an expense a bride wouldn't want to pay. I just give them guidelines on how to cut the cake. Besides, what if you have more them one delivery?

CountryCakery4 Posted 11 Aug 2009 , 4:24am
post #11 of 17

Thanks everyone for your responses. Debi, as always your expertise rings true. LaBellaFlor and Jen80 I think you're both right in that it wouldn't be practical to do this on a regular basis if you're not catering the event. I think I'll do this one though as I know the bride and it's my first one. I think I'll charge a nominal fee and do as Debi does: cut and serve to a large table for guests to come and get their own.

As an aside, when do the bride and groom usually do the ceremonial cut? Is it before supper? After? Obviously before the real cutting, but where does the real cutting usually fit in? Would it make sense to do the ceremonial cut after supper then go away to cut then serve or do the ceremonial cut before supper, cut during supper, then serve (off the cake table) for dessert? Or I suppose that's up to the bride? Oh boy am I Green! icon_lol.gif

LaBellaFlor Posted 11 Aug 2009 , 4:42am
post #12 of 17

they usually have dinner, toast, then some dancing, garter/bouquet throw, then cake cutting, them cake is off to be cut by kitchen staff. I feel all that is impratical and then you end up with a bunch of cake, cause some guest have left by that point. I would suggest to your bride have dinner, do the toast, then go ahead and cut the cake, serve it all up. That way most people get a piece and the bride doesn't feel like she bought too much cake. Of course, a bride will know if her guest will stay all night and may still want to wait until later to cut it.

CountryCakery4 Posted 11 Aug 2009 , 4:59am
post #13 of 17

Thanks LaBellaFlor I think that sounds practical too.

Melchas Posted 11 Aug 2009 , 5:15am
post #14 of 17

I work for a caterer and often times, the venue will have staff cut the cake and they usually charge $1per serving.

I'm with LaBellaFlor...I would charge $25.00 per hour. My boss has done this when a bride decided last minute to have the catere (us) cut the cake.

marknelliesmum Posted 11 Aug 2009 , 9:08am
post #15 of 17

If you are willing to pay $$$ to have a great cake surely you would be willing to pay extra to have your cake cut propertly and all of your guests (who want cake ) enjoy your fab cake rather than see your $$$ butchered by some kitchen hand who hasn't a clue what they are doing and handing out $$$ of slop rather than cake. Personally i reckon cutting cake is one of those jobs that looks oh so simple when really there is a knack to it and you really need to know what you're doing or your cake for 150 only stretches to feed 80. i say leave it to the pros. thumbs_up.gif

Mensch Posted 11 Aug 2009 , 9:25am
post #16 of 17

I always leave instructions and a chart with the staff, if I deliver, or the person picking up the cake.

At the consultation with the couple I go over the importance of cutting the cake properly, and the proper temperature.

gracefull Posted 11 Aug 2009 , 10:14am
post #17 of 17

I own a bakery and specialize in wedding cakes. I have any where from 5 to 8 weddings a weekend and I don't have time to stay and cut the cake nor do I wish to provide this service. This service is usually provided by the caterer or reception site staff. If they don't have a caterer or reception site I provide a cake cutting guide. If you are going to include this in your services make sure to charge for this. Remember this is business not a charity and your time is valuable.

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