Hmmph! I hadn't thought about that! Silly, isn't it? We obsess over baking, decorating and presenting, but we forget about people carving them up for the real purpose: eating!
I would remove tier from other cakes, since it will have that lip on the lower tier, before trying to carve it up...
HTH
I was wondering the same thing... that one side is so darn TALL! I was thinking about making it actually 2 cakes... one 4 flat on top, tapered side one and then another slanty angle top one on that. Dowels and cardboard in between and iced as one. At least that would make the slices manageable and would probably help with structure.
I asked this question a few weeks ago; I never really got an answer. I think ccer's just create them and are not there for the cutting. I start to loose track of my posts especially if I don't look too deep. I'm going to look for it and see if I got any concrete responses that weren't there the last time I checked. I'll be back.
I had a topsy turvy cake for my wedding and once we did the bride and groom cut on the bottom peice, they took it to the kitchen, took it apart by layers and cut it like that, saving the top peice for us. We get to have that top peice this Sunday 
) Some peice of cake were bigger than others because of the height of the cake, but it was all good. 
Quote by @%username% on %date%
%body%