As I prepare for my first tiered cake this week, I've come across a ton of conflicting information via Google. I am making a 4 layer 6in round tier on top of a 4 layer 8in round tier for a birthday party. She needed at least 30 servings.
I've been in search of a cutting guide for days and cannot find one. I want only wedges being cut on the guide from middle to end. None of this inner circle or square pieces from a round cake stuff. It's a birthday party at the lady's house with a ton of children running around. She isn't going to have time to realize she needs to cut the cake in a way that one does not normally cut a cake.
My questions are this:
1) Does anyone have a SIMPLE easy to follow cutting guide and hopefully wording to go with it for wedge slices only?
2) Are most guides for two layer cakes opposed to four like I am doing ( each layer about 1-1.5 inches)? If so - does that mean the wedges are cut thinner?
I come to ya'll as a last resort. Thank you in advance.
AI am not sure I understand the problem. It seems simple enough to cut the 6" cake into 10 wedges and the 8" cake into 20 wedges. Is there something I am missing?
i'd just say -- cut each cake into quarters --
make 5 cuts out of each quarter of the 8" cake and 2 cuts out of each quarter of the 6" cake-- you'd just draw two circles with those sections cut out --
5 cuts out of a quarter of an 8" cake is 6 servings 6x4 is 24 servings
2 cuts out of a quarter of a 6" cake is 3 servings 3x4 is 12 servings
Due to the fact that the cake is 4" high, each "wedge" will in essence be a double serving of cake. The standard cake serving is 2" by 1" If you want her to slice it in wedges then you'll have to bake more cake to accommodate the 30 people she needs to serve. A 6" cake gets 8 slices, an 8" gets 16 slices when cut in a wedge. Sure you can probably get more if you cut the wedge paper thin, but that isn't generally how people, who aren't cake people, cut cake. I would suggest increasing your pan sizes if you know they are going to wedge cut.
yes what akaivyleaf said-- for example if you envision stripping away the outer layers of the 8" cake--take it down to a 4" round cake in the middle -- cutting wedges you will have 20 knife cuts in that center section--the cake will whittle down to nothing -- because non-cake peeps don't/won't keep the knife clean either--
cutting 2" wide sections and cutting servings from that is easier and more efficient
she's just gonna have spindley wedges and a lot of waste
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Due to the fact that the cake is 4" high, each "wedge" will in essence be a double serving of cake. The standard cake serving is 2" by 1" If you want her to slice it in wedges then you'll have to bake more cake to accommodate the 30 people she needs to serve. A 6" cake gets 8 slices, an 8" gets 16 slices when cut in a wedge. Sure you can probably get more if you cut the wedge paper thin, but that isn't generally how people, who aren't cake people, cut cake. I would suggest increasing your pan sizes if you know they are going to wedge cut.
each wedge is only about an inch wide at the thickest then tapers down from there
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