Round Wedding Cake Tiers:
1. Cut a circle two inches from the tier’s outer edge.
2. Slice 1 inch pieces within the circle. Continue to cut 1 inch slices until the complete outer circle is served.
3. Repeat by moving in another 2 inches, cut another circle and slice into 1 inch pieces.
4. Repeat until you reach the center core. The center core of the tier can be cut into 3rds, 4ths, and 6ths, etc., depending on the size of the tier.
♥ Remember: To make the cuts, dip a large, sharp knife in hot water. Shake off the excess water and apply steady, even pressure to the knife handle to make a clean slice (not too fast and not too slow) into the cake. Wipe the knife with a towel between each cut to clean off frosting left behind from the last one. Carefully drop each piece of cake on its side on a dessert plate and place on a tray, serving table, or wheeled cart to facilitate serving large amounts at once.
Rose Haller, Wedding Specialist
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