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How to Cut a Tier Cake (3 Ways)
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Sep 6, 2024
How to cut a tier cake 3 different ways for different types and sizes of portions! *Start your FREE 7 day trial on my cake school https://britishgirlbakes.teachable.com/p/all-you-can-cake/ *LEARN The Basics of Cake and The Basics of Buttercream in my most popular online courses! https://britishgirlbakes.teachable.com/ *My 4 Minute Buttercream recipe https://www.britishgirlbakes.com/recipes/buttercream-frosting/ *READ a written version of this tutorial (with photos!) https://www.britishgirlbakes.com/how-to-cut-a-tier-cake/ *SUBSCRIBE to my channel for a new cake decorating tutorial every week! *SAY HI! Website: https://www.britishgirlbakes.com Instagram: https://www.instagram.com/britishgirlbakes
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0:00
I'm going to show you three ways to cut a tear cake. By using different techniques you can vary
0:06
the size and types of your portions. The first way, which I'm sure you're familiar with, is to cut
0:15
wedge-shaped slices where you slice from the middle of the cake to the outer edge and then rotate to
0:21
cut from the middle to a little bit further around the outer edge. Slide your knife or a cake lifter
0:27
underneath the cake, wiggle it a little bit to loosen the slice from the cake and then pull it
0:32
out. Here's a typical cake slice, a generous portion of layers of cake and filling surrounded
0:38
by two sides of frosting. Now as you can see I've cut this top tier while it's still stacked on the
0:44
cake and the reason I can do that is because of the internal support structure within a tear cake
0:49
I have a different video on how to assemble a tear cake so if you're interested in that
0:53
click the link up at the top of the screen or in the video description. If you want to cut the
0:57
cake separately, taking it off the tear cake first, you can do that. All you need is a cutting board
1:02
and an offset spatula or you can use a cake lifter. Slice underneath this cake to separate it from the
1:08
cake tier below it and your spatula should be under the cake board that the top cake is sitting on
1:14
Lift the cake up on its board and move it to a cutting board where you can then slice it. You
1:20
can touch the frosting to balance the cake if the frosting has set. I find that the ideal temperature
1:26
or time to cut a cake is after the frosting has set so that it's firmed up and it's less messy
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but you don't want it to be cold so if the cake has been refrigerated, wait at least two hours
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after taking it out of the fridge. This wedge-shaped slice is a quick and easy way to cut small cakes
1:42
and it's also great if you have plenty of cake for the number of people you're serving so you
1:46
don't mind giving them very large slices. If you're trying to make your cake go further, maybe for a
1:52
wedding cake where you're serving lots of people, then there are two different ways of cutting the
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cake that are better suited for that. I call this method the cutting board technique and the idea
2:02
is to cut the cake into strips and then divide those strips into smaller portions. Slide an offset
2:08
spatula or cake lifter underneath the cake board and lift it up with the cake on it and lower it
2:13
onto a cutting board. Cut across the cake an inch or two in, angling your knife to push the slice
2:20
over onto the cutting board, then cut this into pieces, usually three for this first slice, and
2:26
these portions are perfect for frosting lovers. Cut the next slice another inch or two over, tipping
2:33
it onto the cutting board and for most slices I divide them down the middle and then in half again
2:39
to make four portions. If the cake is really tall I cut each piece in half the other way too
2:45
so that for each of these pieces the top half would be one portion and the bottom half would
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be another portion so you'd get twice as many portions out of the cake and that's perfect for
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a wedding cake or any other occasion where you have lots of other food and desserts so you don't
2:59
need very big servings of cake or if you have a lot of people to serve compared to the size of
3:04
your cake so you're trying to really stretch it to make as many portions as possible. Assuming your
3:09
tier cake has a support structure inside with straws or dowels to hold up the higher tiers
3:15
you will need to remove those before cutting your slices. You can pinch them and pull them up and
3:20
out of the cake but it can be tricky to grip them since they're pushed down into the cake and there's
3:24
nothing sticking up to hold on to so another way is to use tweezers to pinch them and pull them up
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For large cakes, which are wider than a cutting board, another way to serve them is to cut a ring
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a few inches within the outer edge, an inner circle, using little sawing motions with your knife
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to cut all the way down to the bottom of the cake around the whole circle and then slice this ring
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of cake into portions. You can cut wide pieces if you want large portions or if you're trying to
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serve as many people as possible, make the cuts much closer together to slice much narrower pieces
3:57
By cutting the circle within the cake, instead of having really long wedges, you'll be able to cut
4:02
another round of slices out of the inner part of the cake so you'll get a lot more portions this way
4:08
So three very different ways to cut a tear cake. There is the wedge-shaped slice for the quickest
4:15
and easiest way to cut a small cake or to cut big portions if you have plenty of cake, the cutting
4:21
board method which lets you get the most number of portions out of the cake and the circular method
4:26
or ring method which is the easiest way to cut very wide cakes. I hope you found this tutorial
4:32
useful, if you have any questions put them in the comments, visit my Cake School on British Girl Bakes
4:37
to learn hundreds of cake decorating techniques and designs and join my Club Plus
4:42
membership for access to every master course, mini course, live workshop and five minute Fridays
4:47
Thanks for watching
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