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Let's talk about how to cut tall cakes! Cut your first slice about two inches in from the edge
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cutting all the way across the cake. Let the slice fall down sideways onto a cutting board
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and cut it into long rectangular pieces. If you want smaller portions, cut across the middle to
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divide them all in half. Cut the next slice the same thickness, about two inches, tipping it over
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onto a cutting board or any flat surface and dividing the slice into four pieces or more if
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it's a bigger cake. This one's a six inch cake. The edges are perfect for frosting lovers and
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people who don't like things too sweet will choose a middle piece. I love this way of cutting tall
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cakes because the slices don't fall apart like they usually do when you cut such a tall cake
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traditionally into those pie-shaped slices. Use a very sharp knife and to make it easier you can
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run the knife under hot water before cutting. I store cakes in the fridge to keep the decorations
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stable but I take them out four hours before serving them to let the cake and frosting come
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to room temperature when it tastes the best. Save those final pieces for anyone who really
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loves sugar because they'll have more frosting than cake. Yum! If you're looking for inspiration
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