How Do You Cut A Wedding Cake?

Decorating By stampinron Updated 13 Jul 2010 , 12:03am by stampinron

stampinron Posted 12 Jul 2010 , 10:04pm
post #1 of 5

My question is not about size or portions, I got that down.

I have trouble with moist cakes like the WASC (covered in bc) . My cakes usually have 2-3 layers of filling. I use a serated bread like knife with a sawing motion. But the cake still seems to mash and I don't get those picture perfect slices.

Is there another trick to cutting the slices so they look nicer?

4 replies
Doug Posted 12 Jul 2010 , 10:10pm
post #2 of 5
indydebi Posted 12 Jul 2010 , 10:20pm
post #3 of 5
JulieMN Posted 12 Jul 2010 , 10:22pm
post #4 of 5

Using her method...the job is done before you know it.....easy as can be.

stampinron Posted 13 Jul 2010 , 12:03am
post #5 of 5

I've looked at that site a dozen times! icon_lol.gif Now I see you placed your 2 inch strip on it's side and cut the pieced that way. Yes, that may help not to "squish" my moist cakes! Thank you! Crazy how you can read something a dozen times and still miss things. icon_redface.gif

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