How To Cut A Tall Cake

How To Cut A Tall Cake

Cutting a cake like a pie may appear to be the logical thing to do, but you will almost certainly ruin a tall cake if you use the same method! How should a tall cake be cut? A tall cake is best cut sideways from the edge and then further divided into manageable pieces. To make things easier, consider cutting a tall round cake into squares. Read on to discover the best techniques for cutting tall cakes, as well as some great best practices and serving ideas for tall cakes!

Cake Vs Slice Shape

The majority of round cakes are typically cut in the same way that a pizza is. The triangular slice is the method of choice for most cakes because it yields pieces of the same size without affecting the cake’s texture or shape. With tall cakes, however, things are more complicated! The majority of standard cakes are 2-3 inches tall. By simply slicing the cake on each side until you have equal-sized slices, you can easily cut them using the pie-cutting technique.

If the cake is taller than 3 inches, you risk ruining its texture and shape. The slice might even crumble due to its odd shape and triangular size. The pie-shape method also produces slices with sharp edges, which is a drawback. This means that if you cut the slice in the middle any further, the cake and icing wouldn’t be distributed equally.

The bottom half of the slice would only receive a minimal amount of icing, whereas anyone with the top end would receive more icing. The square-slicing technique can be used in this situation. With this method of cutting, the concept of triangular pieces is abandoned in favor of equal amounts of cake and icing. This is the procedure.

Square-Slicing Method

The domino or square-slicing method requires you to think of a rounded cake as a square, allowing you to divide it into equal portions sideways! To begin, line the cake’s side with a nonstick cutting board or another clean working surface. Slice the cake from the outside edge, allowing the slice to fall over the cutting board. A 2-inch slice should suffice, but you can adjust the thickness to your liking.

Begin dividing the slice into equal pieces by cutting rectangular pieces as the slice lies flat. The best way to accomplish this is to cut the cake from top to bottom, resulting in 2-3 columns. Then, starting in the middle, cut 1-2 rows. You can adjust the size of the slices to your liking. However, in most cases, 3 columns and 1 row are sufficient for most people.

Please keep in mind that the edge slices will have more icing than the center slices. This is why we recommend saving these slices for people who like their cake with more icing or sugar. After dividing the slice, place each piece in a separate container and continue cutting the cake sideways like a domino. Cut the cake in the same manner as described above until the other end is reached! Place all of the cake pieces in an airtight container or stack them in a container and place them in the fridge.

Middle-Split Method

This technique is only appropriate for cakes that are taller than 4 inches, as well as for those who prefer regular pie-shaped slices with different amounts of icing on each slice. Please be advised that if you don’t slice the cake properly, this method can lead to a mess. Please proceed only if you have prior experience slicing tall cakes and if you are armed with a straight, sharp knife. We advise using a straight, sharp knife because most chef’s knives have a slight curve that may force you to saw through the cake, ruining the texture of the cake and yielding uneven slices.

The cake should first spend the night in the refrigerator. So that you can lightly grip it without leaving an impression or leaving fingerprints, the icing must be extremely cold. Start by cleaning the straight knife with warm water once the cake has cooled. The knife should be large enough to cut through the entire cake without needing to be adjusted.

Determine the cake’s halfway point first, and then mark it by cutting a thin slice through the center. Check the knife’s angle again after placing the blade’s edge over the middle mark. To avoid ruining the cake, you must ensure that the blade is cutting straight and not veering off course.

The cake can be cut with a light sawing motion, but please be gentle. A warm knife will usually be sufficient to easily cut through! Grab the cake’s top loosely and start slicing from the middle. We advise carefully removing the knife from the cake if you detect a little resistance, and then reheating it with warm water.

Reposition the knife and carry on with the cake’s cutting. When using this technique for the first time, it can take some time. We advise pausing if the cake begins to warm up to room temperature and giving it 10-15 minutes to cool before continuing.

Keep in mind that the purpose of all of these extra precautions is to ensure maximum safety and prevent cake ruin. Therefore, we strongly advise you to exercise patience when handling tall cakes. After cutting the cake in half, carefully lift the top and set it aside. Voila! You currently possess two half-cakes.

As usual, divide the cake in half and cut each half into equal slices. With this technique, you can make two different kinds of slices: one with icing on the top and sides, and the other without. This approach is suggested for tall birthday cakes! The children can receive the icing portion, and the adults can receive the less sweet slices.

Tall-Pie Shape Cutting Method

This method is similar to the divided pie method described above, except that instead of cutting the cake halfway, you will only need to cut the slice as you would a regular cake, but with some basic care. We recommend this method for anyone without a tall straight knife or for beginners who don’t want to risk damaging the cake’s texture. Begin by soaking a standard knife in warm water. Make sure the cake is also cold!

Cut the first slice into a triangular shape, then carefully and gently lift out the cut slice with a cake server. Place the slice flat on the side and cut it down the center. The triangular shape of the cake will be preserved, but as with the horizontal division method, the proportions of icing and cake will vary!

We don’t recommend cutting the slice vertically because it will result in unequal pieces and half pieces — without icing! Continue to cut the rest of the cake, slice by slice. If you cut the cake all at once, it will become unstable and fall. This method works best if you process each slice as it comes off the cake!

Quadrant Method

Wedding planners will occasionally use the quadrant method to cut tall and substantial wedding cakes. It is believed to be the mathematically correct method of maximizing tall cakes! As if you were cutting the cake into a pie shape, start by slicing the cake from the center to the edge. The cake should be cut in one swift motion from edge to edge using a large knife.

However, if you don’t have a large enough knife, you can cut the cake into two parts by doing so carefully and precisely. Turn the cake so that you are facing a “-” (minus) sign after cutting it in half. Now start cutting the cake in half horizontally, then cut each half into equal slices.

This approach is great for those who don’t mind eating big slices of cake and is possibly the best way to make the most of large cakes! It is also a great way to divide the cake evenly while ensuring that each slice has the proper proportion of cake to icing.

We advise further slicing the slices in the middle to divide them into two if you don’t want to serve big slices. Using this technique, you can get up to 8–16 slices, depending on how you divide the slices.

Rectangular Cakes

Rectangular cakes are the easiest to cut — and there are numerous methods for cutting equal-sized slices! Starting with the edge of the cake is the best way to go about it. Cut slices about 2-3 inches thick with a large straight knife. Divide the slices into columns of equal size. Then cut in half and serve!

If you want bite-sized pieces of cake, divide the cake into two rows. Cut the cake in the same manner until you have equal-sized cubes. Pro Tip: You can change the size of the cut by limiting the thickness, columns, and rows. Keep the edge portions for people who like extra icing, just like the other methods above!

Stacked Cakes

Popular tall cakes, known as “stacked cakes,” are frequently served at weddings and other significant occasions. Combining two of the cutting techniques from our list—the middle-split method and the domino/square-slicing method—is the best way to handle this kind of cake. Utilize a warm spatula to begin. At the base of the cake’s highest point, place the spatula. Please insert the spatula evenly and without cutting a corner.

Circumambulate the base of the top layer with the spatula with care. Once finished, place your fingers on either side of the base and gently lift the top layer. Remember: Although this approach won’t be perfect, it will get the job done! Lift the top stack off the cake completely, then remove it and set it aside. Create equal slices of the first stack by cutting the cake in a domino or square pattern.

Make sure the plastic support tubes inside the cake are removed before moving on. The tubes give the cake support and prevent it from crumbling. Continue using the same approach as before after removing all the cubes with clean pliers. As you descend to the widest section, we advise switching to a longer spatula. The final piece of the cake will be the simplest to cut because all that is required is to square-cut the tall cake.

Irregularly Shaped Cakes

Need to cut a non-round or rectangular cake? Novelty cakes are popular these days, and you can get one in almost any shape or size. These cakes are popular among children and can be shaped like their favorite fictional character. If you have a tall cake that is unusually shaped, you have several options for cutting it!

Most of the time, these cakes aren’t particularly tall, but there are a few designs that necessitate an irregularly shaped tall cake. When cutting irregular cakes, the best way to divide the cake is to try to shape it into rectangular or angled pieces.

If you’re making a tall cake based on a character, start with the head section, which is usually round. To make equal-sized slices, use the domino-cutting method. If you don’t have a fairly rounded section of the cake, don’t try to cut angled slices.

Simply increase the number of columns and rows as the width of the cake increases when using the domino-cutting strategy. For example, with “character cakes,” the head section may not need to be cut row-wise and is usually smaller than the torso section, which requires more side-by-side slices.

Related Questions

Even though cutting tall cakes into equal slices can be intimidating, with the right technique, you can do it with ease! Following your knowledge of how to cut a tall cake, consider the following queries:

Is a heated knife necessary to cut tall cakes?

To cut all types of cakes, especially those that require refrigeration, heated knives are usually required. A hot knife easily cuts through the cake, much like a hot blade would through a block of butter. It isn’t always necessary, but it is necessary if you want perfectly sliced pieces. Heat the knife by running hot water over it for a few minutes or by storing it in a dampened cloth with hot water.

Can you cut a tall cake with a spatula?

If you don’t have a long-cutting tool or a serrated knife, you could quickly make do with a spatula. We advise using a sturdy spatula that doesn’t bend, much like a knife, for the best results. The texture and shape of the slices could be ruined by using a bendy or “light” spatula as a cutting tool.

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