Tanya's Baking - Cake Cutting Guide

Cake Cutting Guide

My cakes are around 5" in height and can be cut in finger or dessert portions to suit.

To get the most portions from your cake, it is recommended that you cut it using the 'grid' method demonstrated below.

The cake pictured below is a 6" (Flavour: Lotus Biscoff).

STEP 1

By keeping your cake in the fridge before cutting, you'll get a nice clean cut and much neater pieces.

Remove all non-edible decorations before cutting.

Button
STEP 2

Cut a slice off the side of the cake, straight down to the board.
Button
STEP 3

Cut this piece into 3-4 vertical strips.

If serving adults (or just want a good portion of cake!), you can skip to step 5.

These are known as 'dessert portions'.
Button
STEP 4

*Optional*
This is best suited to children's parties or occasions where you want your cake stretch further.

Cut each vertical strip through the middle; this will double your portions and is known as a 'finger portion'.
Button
STEP 5

Repeat this method of cutting vertical slices until all the cake is cut.
Button
STEP 6

Time to enjoy!

This cake has been cut into 'finger portions' (step 4) and produced 30 slices. If you wanted to have bigger portions (step 3), it would serve 15.

Cake size: My standard height 6" round.
Button

Est. 2016

Fully registered & Insured

Buckshaw Village, Chorley (PR7)

Est. 2016 - Fully registered & Insured - Buckshaw Village, Chorley (PR7)

Cake Cutting Guide