Slicing Your Cake

Slicing your tall, beautiful, delicious cake doesn't need to be intimidating!

Jessica's Kitchen recommends the following style of slicing in order to achieve the best size and number of slices in your cake.

We absolutely DO NOT recommend any other slicing style, as it may compromise the structural integrity of the cake.

IMPORTANT:

**NEVER USE WINE GLASSES TO SCOOP CAKES!**

**DO NOT PUSH HANDS, FACES, OR OTHER BODY PARTS INTO CAKES!**

**DO NOT ATTEMPT TO FLIP CAKES UPSIDE DOWN!**

Click Here to Watch Our Sicing Reels on Instagram

**KEEP YOUR CAKE REFRIGERATED!**

Chilled cakes are MUCH easier to slice, as the cake and frosting will be firmer and slice cleaner.

You will need:

Long knife (chef’s knife or bread knife)

Cutting Board

Damp Cloth

Serving spatula

FOR REGULAR CAKES (no tiers):

Remove all extra toppings and decorations before slicing. DO NOT CONSUME ANY DECORATIVE FLOWERS. Edible decorations, such as truffles or candy, may be added to individual plates before serving.
For your first cut, slice straight through the cake, top to bottom, about 1.5” to 2” from the front edge. These pieces will have the most frosting, so be careful not to go too close to the edge.
Hold the cutting board straight up against the side of the cake and gently tip the slice you just made onto the board, frosting side down.
With the cake layers facing up, cut the edge slice from top to bottom into even wedges and distribute onto plates with the serving spatula.
Wipe off the knife as necessary with a damp cloth. You will want to do this often to prevent the cake and frosting from clinging to the knife and pulling your slices apart.
For the remaining cake, cut all the way across the cake, approx. every 1.5”, straight down to the cake board, tipping the long slice onto the cutting board and cutting into pieces as you go. This will yield the most even number of pieces.
If you prefer smaller slices, DO NOT ATTEMPT TO CUT THEM THINNER, as this will affect the structure of your cake. Instead, cut the tall slices in half horizontally (across the middle, where the filling is) once you have them on the cutting board.

FOR TIERED CAKES:

Remove all extra toppings and decorations before slicing. DO NOT CONSUME ANY DECORATIVE FLOWERS. Edible decorations, such as truffles or candy, may be added to individual plates before serving.
Locate the dowel in the center of the top tier. Remove by slowly and gently pulling upward in a slight twisting motion.
Slide the serving spatula under the top tier - be sure to go under the cake board! Place the top tier on a stable surface for slicing.
Slice the top tier per instructions above.
Locate the support dowels in the next tier and remove slowly and gently. If this is a middle tier, slide the serving spatula under the board and place the cake on a stable surface for slicing. Cut per instructions above.
Repeat as necessary.