Have you ever spent ages baking the perfect cake (or finally treated yourself to a Crumbs & Doilies masterpiece), only for it to fall apart the second you start cutting?
We’ve all been there. You go in for those classic triangular wedges, but the slices are too big, the middle collapses, and someone always ends up with a tiny sliver of buttercream while someone else gets a massive hunk of sponge.
In one of our most popular Cupcake Jemma videos, Jemma shows you the actual professional way to cut a cake. It’s a game-changer for parties, weddings, or just making sure your cake lasts longer.
Why the "Wedge" Method is Failing You
Traditional triangular slices work for small 6-inch cakes, but for the tall, multi-layered cakes we love at C&D, it’s a disaster waiting to happen.
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The slices are too big: A full wedge of a 4-layer cake is an intimidating amount of sugar!
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Structural integrity: Tall cakes are prone to toppling over when cut into thin triangles.
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Wasted cake: You get fewer servings, meaning fewer people get to enjoy the goodness.
The Secret: The "Board & Grid" Method
The professional secret to neat, even, and plentiful slices is to cut your cake into rectangular portions rather than wedges. Here is how to do it step-by-step:
1. Grab a Cutting Board
Instead of trying to balance a slice on a knife, bring a clean cutting board or a flat plate right up to the side of the cake.
2. The First Vertical Cut
Using a large, sharp knife, cut a straight vertical slice across the cake, about 1 inch (2.5cm) in from the edge. Lean the slice onto your cutting board as you finish the cut.
3. Slice into Fingers
Now that you have a "slab" of cake on your board, slice that slab vertically into rectangular fingers. These are the perfect portion size! They show off all the beautiful layers and are much easier to eat.
4. Repeat
Move the board back to the cake and repeat the process until you’ve worked your way across the entire cake.
Pro Tips for the Perfect Slice
To get that "Instagram-perfect" cross-section every time, follow Jemma’s top tips:
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Use a Sharp, Non-Serrated Knife: A smooth blade gives you the cleanest cut through buttercream and sponge.
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The "Hot Knife" Trick: Dip your knife in a jug of hot water and wipe it dry between every single cut. The heat slices through the buttercream like butter!
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Keep it Clean: Don't let crumbs build up on the blade. A clean knife equals a clean slice.
How Many Servings Can You Get?
By using this rectangular method, you can often double the number of servings compared to the wedge method.
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A 6-inch tall cake can easily serve 12-15 people.
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An 8-inch tall cake can serve up to 25 people!
Watch the Full Tutorial
Want to see Jemma in action? Watch the full video above to master your cake-cutting skills before your next celebration!