How Do You Cut & Serve A Fondant Cake?
Decorating By Kiki97np Updated 7 Sep 2006 , 10:58pm by chrysb
Hi everyone! I'm new to cake decorating & CC, but I love it already! I am making a round fondant covered tiered cake for my friend's bridal shower. Does anyone know how to cut fondant so it doesn't get messy (ie, you get neat pieces)? I didn't know if a regular or serated knife would be best. Also, I wasn't sure if the reception hall staff would cut the cake for me, or if I'd have to serve it myself. I'm guessing they'd have experience doing it, I just don't want them to mess it up if they don't know how to cut a fondant cake! Any advice would help, thanks!
Here's another bump, as I have been wondering the same thing. I love working with fondant. However, I have never been around when customers cut into the cake. On the occassion that I made fondant cakes for relatives or friends, I always used a serated knife, knowing it would be difficult to get into, and I have to say, what a mess.
Does anyone have any secrets???
Hey I was wondering the same thing - part of the reason I haven't made any cakes covered in fondant, exept on dummy cakes 
Hey all of you experts help us out.
I haven't worked with true fondant yet, however, I did do my first white chocolate fondant the other day. When I went to cut it, I used a long sharp knife, and it cut PERFECTLY. I was telling my sister how beautiful the pieces were. It seemed like the white chocolate fondant held the cake together so nicely, and it cut so easily. I used the white chocolate paste recipe on this site. And by the way.....VERY delicious.
I've made several fondant cakes and simply used a serrated knife to cut them. It has always worked just fine, no problem - no mess. The fondant doesn't ever dry rock-hard on the cake because it has the buttercream layer underneath keeping it soft.
But I've only used the MMF. Not sure if it's different for the purchased fondants or not.
As long as the knife is sharp it should cut fine. Do wipe the blade in between each slice
I used to work in a hotel and used to cut wedding cakes every weekend. We used to use a sharp knife which was warm. Basically stick the knife in hot water and then dry off between each cut. Also the other thing to remember if you have a very soft cake it will be hard to get neat pieces out of it. My worst nightmare would be fondant iced cakes with layers of cake and mousse. A type of cake that should be put in the fridge. But due to the fondant can not be it sweats and looks nasty. So the cake is on display for 4 hours for the wedding in 80+ heat. Then it comes down to be and I have to cut it into nice pieces. Not fun. When alot of people sell wedding cakes with soft fillings they seam to forget that it is then going to sit on display at a wedding reception where it will be subjected to all sorts of temperature changes. Not all of which are good for the cake.
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