Serving and Cutting

Serving and Cutting Guides

At The Buttercream Boutique, we use the Wilton Serving Chart, which is the industry standard. (Though, the “circle method” cutting guide they teach is extremely difficult to replicate with cake, but it does look good on paper.) The following is the chart of pan sizes and their servings that I'll use, along with the type of design requested, to calculate the serving amount and cost of your cake. Please use it to get a general idea, then contact us for your consultation or custom quote.


A serving of cake is 8” cubed, (length x width x height = 8”) and each cake size serves a specific amount. To get the right amount of servings from each cake, it needs to be cut correctly. Your 2 layer cake measures 4 ½” tall, so your servings should be cut 1" x 2" x 4 ½" large. “Sheet” cakes and other single layer cakes are 2 ¼” tall and each piece should be cut at 2" x 2" x 2 ¼ " large. 3 ½” high cakes should be cut into pieces roughly 1 ⅓” x 2” x 3” large, and 6” high cakes are made up of one single layer cake, placed on top of a two layer cake, with a divider between them, and should be cut as 2 separate cakes. To get the estimated serving amount of a single layer, divide by 2.

If you will be purchasing ribbon to go around your cake, the guide will tell you how much to get for each tier. Please add up each length, then divide the total length by 12, to get the number of feet needed, then round up to the nearest whole number. You do not need to cut your own ribbon for each tier, just get the entire length needed, and bring it to us at least 2 weeks before your wedding day, and we will ensure it is cut properly.

 

 

Serving Chart for Two Layer Cakes

Pan Size

Ribbon Needed

Servings

 

Pan Size

Ribbon Needed

Servings

Round

Oval

4 inch

14 inches

6

5 X 7 inch

21 inches

16

5 inch

16 inches

8

7 X 10 inch

30 inches

32

6 inch

19 inches­

12

9 X 13 inch

37 inches

48

7 inch

22 inches

16

12 X 16 inch

46 inches

76

8 inch

26 inches

24

 

 

 

9 inch

29 inches

30

Petal

10 inch

32 inches

38

6 inch

26 inches

12

11 inch

35 inches

46

9 inch

37 inches

28

12 inch

38 inches

56

12 inch

47 inches

50

13 inch

41 inches

66

15 inch

56 inches

75

14 inch

44 inches

78

Hexagon

15 inch

48 inches

88

6 inch

46 inches

10

16 inch

51 inches

100

9 inch

27 inches

26

17 inch

54 inches

112

12 inch

36 inches

46

18 inch

57 inches

128

15 inch

45 inches

72

20 inch

69 inches

144

Heart

22 inch

72 inches

166

6 inch

45 inches

12

24 inch

76 inches

196

9 inch

29 inches

30

Square

12 inch

39 inches

54

5 inch

22 inches

12

16 inch

50 inches

96

6 inch

25 inches

18

Sheet (single layer)

7 inch

28 inches

24

6 x 9 (8th)

32 inches

12

8 inch

33 inches

32

9 x 13 (1/4)

46 inches

24

9 inch

37 inches

40

11 x 15

54 inches

35

10 inch

41 inches

50

12 x 18 (1/2)

64 inches

54

11 inch

46 inches

60

15 x 22

76 inches

77

12 inch

49 inches

72

18 x 24

86 inches

96

13 inch

54 inches

84

Comma

14 inch

57 inches

98

6” x 9”

 

12

15 inch

62 inches

112

9” x 12

 

32

16 inch

65 inches

128

12” x 17”

 

50

17 inch

69 inches

144

 

 

 

18 inch

73 inches

162

 

 

 

 

How to Cut a Wedding Cake

Used with permission from Debi Brim

Cutting a wedding cake can make even the bravest person quiver in their shoes. It's really not that hard. If you do it right.

Many cake charts show what I refer to as "The Dreaded Circle Method" of cutting a cake. I've not yet met someone who can cut a good circle with a knife and I find this method just messy and inefficient.
I've been cutting cakes for 30 years and I can cut and serve a cake for 200 in under 15 minutes .... in less time if I have a helper.


Here are some step-by-step photos of how to cut a wedding cake. This method can be used on round or square cakes and coordinates with the Wilton Wedding Cake Serving Chart servings, based on an industry standard 1x2x4" dessert sized piece of cake.





First, I disassemble the entire cake so I can cut the largest tier first. Why? Because if there is any cake leftover, it will be the smaller, easier to store, tiers that will fit in your freezer, instead of a partial big cake that won't fit anywhere.


Then cut a 2" strip of cake down the side.

This part is optional, but easy. When pushing the knife down on the icing part of the cake, this can cause a "squishing" effect and some of the filling can be pushed out, creating a messy piece of cake to serve to your guests.





Using a gloved hand (or I highly recommend the cake cutting comb as shown in the photo) and the knife, gently lay the 2" strip on it's side. It won't fall apart, I promise. I do it all the time. And it really helps eliminate the "squishing" effect.






The easy part.... just begin cutting the 2" strip into 1" pieces.

Helpful hint: Did you know that if you bend your thumb, the distance between the bent knuckle and the end of your base nail is about one inch? So you always have a ruler handy to know how wide one inch is!!
Using a cake cutting comb or a gloved hand is a sanitary way to move the cut pieces of cake to the serving plate. Less messy, too!






Many decorators and venues have emailed me from across the country to let me know they've printed out these photos and left them on the cake table so those cutting the wedding cake will know how to do it. It is extra helpful when a bride has family cutting the cake rather than a professional caterer (and I've even met caterers who have confessed, "We don't know how to cut a wedding cake!"). So feel free to link to this page or print it out for your brides to help them ensure a smooth cake cutting at their event!