I had a request for a sheet cake for a local florists grand opening. She wants a sort of cutting guide ON the cake (I'm guessing so she can make sure she can get the correct amount of servings out of it) which is fine, but I'm having trouble finding a reference picture to work off of (want to make sure it doesn't look stupid). She came up with the idea of having a little calla lily on each serving piece, so there'd be about 60 flowers to represent each piece (60 servings on an 11x15 sheet cake).

Has anyone done anything remotely similar to this? What I'm really looking for is a picture; it doesn't necessarily have to be flowers, but some kind of picture I can look at. And if anyone has any advice that'd be great also! Thanks!

You just score the icing on the top of the cake into 6 rows x 10 columns like this:
http://www.wilton.com/cakes/cake-cutting-guides/party-cake-cutting-guide.cfm

We have a local bakery here that will cut servings before they ice the cake I don't know how they do it but you as a customer do not have to cut the cake. I've seen something lik that for brownies I think but It was for a smaller pan maybe you could do something like that. So the top of the cake still be pretty and you wouldn't have to make so many flowers. HTH.

The bakery I work at also cuts the cake before icing it if the client requests. There is a small extra charge, but we'll do it. When I had to do my first one I thought it would have been tough, but it wasn't too difficult at all.

And scored sheet cakes are very popular as well. Especially for business gatherings.

I went to a babyshower recently and they had a cake done kind of like what's being asked of you. Each piece of cake had a simple dot outline around it and a little rosebud in the center of each piece. I would imagine they just scored the icing on top of the cake and then went down each line with the dot border horizontally and then vertically then put the flowers on. It certainly made it easier to cut the cake since the pieces were all sectioned off by the icing border. It wasn't a very pretty cake though, kind of monotonous.

I've seen cakes like that before and it looks to me like an impression mat was used. But it could also be just using the straight edge of a ruler or something and making your own lines.

I have done this a few times, and it worked out well. Sorry no pictures, they were all while working in a bakery. We iced, then cut with unflavored dental floss, small borders on each "cut" and flowers on each piece.

What size cake are you making? We just do it with our sheet cakes, not the round ones. I think the first time I did it it was on a full sheet cake, but I have done smaller. I thought the first time I went to do it that it would be hard to ice when it was cut, but it held up just fine. I just pretended the cuts weren't even there.

I think the only other exception to this would be for filled cakes. I haven't done it on a filled sheet cake, but I can ask my boss tomorrow if she has.

Do you think this would work on a two-layer sheet?

I have a divider that is 12 x 18. You ice the cake and then lay it on top and gently press the pattern into the cake and then pipe lines on top of the marks the impression leaves. I also put a rose bud or what ever the customer wants on the pieces. I believe I got mine at Country Kitchen.

My local cake store has that divider. It's a big piece of clear plastic that kind of looks like an impression mat.