Tuga Bake Shop Bakery: Where Sweet Dreams Come True

If you are cutting and serving the cake on your own, here are some tips.

Cakes are easiest to cut when cold and firm. The longer your cake sits out, the trickier it can be to serve. Larger cakes can sit out longer than smaller cakes. Most buttercream and fondant cakes can sit out at least 45 – 1 hour in a cool location out of direct sunlight. Larger cakes can sit out 1 1/2 hours if needed. How can we cut the cake to get the right number of servings? When dismantling your cake for service it is usually best to seperate the tiers first before cutting, especially if your cake has been sitting out for a while. There will be a bamboo skewer running from the top tier to the bottom tier of your cake to prevent it from sliding or moving during transport. If you have something to grip it with you can pull it straight out and up before cutting. If not, you may need to portion out the top tier so you can pull it out. To get the right number of servings, use our cake-cutting chart shown below. For larger tiers we prefer the method of cutting a series of circles within the larger round, and serving out that way. If you are having your reception at a restaurant or resort, the wait staff is generally very experienced at cutting cakes.