There is a certain way to cut a tier to ensure that it will make the number of servings it is supposed to.
The industry's standard cut size is 2 inches deep x 1 inch wide x the height of the tier which is approximately 4 inches. People who are not trained to cut a cake tend to cut bigger slices and a 100 servings wedding cake could quickly end 75 servings if not cut in the right way.
Square cakes are pretty easy to cut in horizontal and vertical lines (one and two inches apart respectively as illustrated in Wilton's picture):
6" = 18 servings
8" = 32 servings
10" = 50 servings
12" = 72 servings
14" = 98 servings
Rectangular 9" x 13" = 54 servings
For round cakes, follow these steps:
- Move in two inches from the outside edge and cut a circle.
- Slice wedge pieces from the outer circle about one inch wide.
- Move in another two inches and cut another circle, slice 1 inch wedges and so on until the tier is completely cut as illustrated in Wilton's picture.
6" = 14 servings
7" = 19 servings
8" = 25 servings
9" = 32 servings
10" = 39 servings
12" = 56 servings
14" = 77 servings
Tip: Wipe the knife clean every few slices to cut clean edges.
