How To Cut A Tall Cake? - Coffee House and Pastries

Tilt the slice with your knife onto the cutting board. As the knife reaches the bottom of the cake, tilt the slice toward the cutting board. Catch the slice with your cutting board as it falls over. The frosting should now be on the side. Make sure you have a solid grip on the cutting board when you catch the slice.

How do you cut a cake half the size?

Don’t go too far down though, the cake will likely be layered so cutting half way down will do if you want twice the portions. Then, slice through the base of the quarter to level off the size, removing it entirely.

How do you cut a cake for a wedding reception?

Start from an aerial view as shown, slice down a quarter of the cake, leaving the centre of the cake untouched. Don’t go too far down though, the cake will likely be layered so cutting half way down will do if you want twice the portions.

Are cakes getting taller?

Whether you’re on the high street, Instagram or on the My Baker website you’ll probably have noticed that these cakes are getting pretty tall nowadays. Gone are the days where the cake wasn’t the main attraction. Now it’s go big, or go home. Sure, everyone knows the fundamentals of cutting a cake right? How hard can it be to cut a tall cake?

How do you cut a circular cake?

According to Wilton, the best way to cut a round cake is to first cut a round circle about 2 inches in from the outer edge of the cake. Then you cut that outer circle into pieces that are about 1 1/2 inches. This leaves you with a round cake that is 6 inches, and that you will just cut into slices.

What is a tall cake?

A tall cake is usually just a cake whose height has been extended. Usually, by adding one more layer. So, instead of a two-layer cake, you now have a three-layer cake. While a double barrel cake is two or three cakes stacked one on top of the other. It can be about 8 to 10 inches tall.

How many layers does it take to make a tall cake?

Supplies Needed to Make a Tall Cake:

Cake Layers (Anywhere from 4 to 6 layers – we’ll talk about this in a bit.)
Cake Leveler.
Cake Base (A few inches larger than your cake layers – I like foam boards)
Cake Rounds (The same size as your cake layers)
White candy melts (For attaching the cake boards)
Cake Turn Table.

How do you cut a cake without it crumbling?

A thin blade, like a tomato knife, is best, but a serrated bread knife also works. Use a gentle sawing motion to cut. (Here’s how to keep your knives sharp.) Cooling the cake and frosting makes both sturdier and less likely to squish, tear or crumble.

Can you cut the height of a cake in half?

If you consider how tall your cake is, you could even cut the height in two. Now that’s a lot of cake. 3. Board it up Our next life hack, or should we say, cake hack, has been circulating the rounds on social media after Australia’s Katherine Sabbath went viral on Instagram.

Are cakes getting taller?

How do you cut a cake for a wedding reception?

How To Cut A Tall Cake

The moment has arrived.
The candles have been extinguished, the in-laws are looking on, and it’s time to find out how to cut this enormous cake without making a complete mess of things.
Does this sound familiar?

If you’ve been shopping on the high street, on Instagram, or on the My Baker website, you’ve definitely noticed that these cakes are becoming more tall.
Past are the days when the cake was only a side note to the celebration.
It’s either go big or go home at this point.

Sure, everyone is familiar with the principles of cake cutting, right?
Is it really so difficult to cut a towering cake?
That’s something we’ve been wondering about here at My Baker.

1. Cut those corners

When it comes to slicing your wonderful cake, the first amazing advice we discovered came from lifestyle blogger Brogen, who says that cutting your cake into pieces is the most convenient method.
To begin, start with an aerial perspective of the cake and slice down a quarter of the cake, keeping the center of the cake unaffected by the cuts.
Keep in mind that the cake will most likely be stacked, so cutting half way down would suffice if you want twice the number of servings as before.

Then, cut through the base of the quarter to level it out and completely remove it.
After that, simply cut the quarter into the pieces you want and you’re done — it’s as easy as pie!

2.Slice n’ dice

Following that, if you wish to cut pieces for the entire party rather than just for yourself, refer to the grid below. We’ve taken the trouble of sketching up a 32-portion chart for your convenience. If you take into consideration how tall your cake is, you may be able to reduce its height by half. That’s a lot of cake, to say the least.

3. Board it up

Our next life hack, or should we say cake hack, has been making the rounds on social media since Australia’s Katherine Sabbath went popular on Instagram with her recipe for chocolate cake.
It’s natural to be concerned that cutting into a cake that is larger than life and without a decent-sized cake cutter may cause the cake’s structure to be compromised.
Well, don’t worry, Katherine, who adores cakes, has you taken care of.

Simply place a beautiful clean chopping board against the side of your cake to support it while you cut along the length of the cake.
This allows you to customize the portion size of your cake while also maintaining the shape of your cake, and it is certain to make you seem like a total boss at the same time.
Thank you very much, Katherine!

4. Double Decker

For those who truly want to go the extra mile, while enquiring about our taller cakes, you could choose to request that cake boards be buried between cake layers inside the design.
This can simply conceal the edges of the board within your cake if they want to cover your delectable cake in fondant or buttercream before serving it.
It’s really two cakes that have been expertly disguised as one!

When you begin slicing the cake, the cake board will alert you when you’ve cut a precisely proportioned chunk of the cake into the appropriate size.

5. Free Style

Make a whim of it.
Asked about how our beautiful clients would cut their incredibly tall cakes, we received feedback from a few renegade cake cutters who said they didn’t give it any attention at all!
They tell themselves to ‘go with the flow’ as they experiment with their meal amounts.

Our bakers would undoubtedly let out a collective and extremely worried gasp if they heard this, but as someone once remarked, ‘Let them eat cake!’ That’s all there is to it.
Here are five expert strategies for cutting your large cake.
Do you have any tips or tactics for cutting a tall cake that you could share?

Is your stomach grumbling as a result of all this discussion of cake?
Is your acquaintance a cake aficionado who is in desperate need of some assistance?
So, please let them know by sharing this page or leaving a comment below!

How to Cut Tall Cakes

Article to be downloaded article to be downloaded The presence of a towering cake that everyone can eat brightens the mood of weddings, celebrations, and family gatherings alike.
They make beautiful table decorations, but they also serve as a delectable treat for your guests to look forward to after a long day of festivities.
When it comes time to serve the cake, the sheer height of the dish might make it a little scary to cut into when it comes time to slice into the cake.

When you use easy strategies to slice your cake and serve it swiftly at your next party, you will impress your guests and make a lasting impression.

1 Remove any layers from your cake if it has them.
For example, while you’re cutting a tiered cake, slide a knife beneath the topmost tier and use your other hand to keep it from falling.
Remove the tier off the plate and place it on a another plate.

Unstack the remaining stages in the same manner, giving each tier its own plate or flat surface to stand on.
As a result, cutting will be far easier, and you will avoid the need to reach the top tier.
Some cakes include wax paper inserts between each layer to prevent icing from dripping down the sides of the cake.

If yours does not, attempt to rotate the cakes around such that they do not come into contact with the tops of the cakes.

When cutting your wedding cake, leave it intact for the picture shoot and then unstack it to cut and serve the cake to your guests.
2 Remove any wooden dowels that may have been present in your cake. Some cakes feature wooden dowels in the centre to hold the tiers together while they are being served. Look for little holes at the bottom of each layer and remove the wooden dowels with long tweezers from the holes you find. You may also check with the bakery where you purchased your cake to see if it has any dowels in it before taking it home.

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3 Remove the parchment paper that has been placed between the layers. Some cakes are constructed using wax or parchment paper between each tier in order to preserve the icing. Remove this piece of paper and toss it in the trash before you begin cutting. Not every cake has a layer of paper between the layers

4 Take away any plastic decorations you may have.
Fake flowers, balloons, and ribbons, to name a few embellishments, may be placed on your cake as an afterthought.
Remove these items before you begin cutting so that you will not be forced to work around bulky objects.

It is possible to attach the decorations to individual slices later on, but make sure your visitors are aware that the ornaments are not edible.

1 Make a horizontal incision across the whole cake, about 2 inches (5.1 cm) from the edge of the pan. Slide your sharp knife downward until it reaches the bottom of the cake, then make a single cut across the cake with your knife. This will result in a single long, rectangular piece of cake that is 2 inches (5.1 cm) broad. If this is the first large slice you’ve cut from a round cake, the slice will not be a perfect cuboid
instead, it will be a little rounded.
Don’t be concerned about the slice being too large for only one person! A later time, it will be split.

2Always have a cutting board near to the slice when cutting. Make use of a sturdy cutting board made of solid wood or plastic that will not flex. In order to ensure that the cutting board is parallel to the cake, it should be pushed up adjacent to one of the cake’s sides.
3
Tilt the slice onto the cutting board by using your knife to do so. When the knife reaches the bottom of the cake, angle the slice toward the cutting board to prevent it from falling through. As the slice falls to the ground, catch it with your cutting board. The frosting should be placed to one side at this point. Keep your grip on the cutting board firmly as you grab the slice
otherwise, it might go flying.

4 Place your cake slice on a flat surface and smooth it out.
Transfer the cutting board with the slice on it to a plate and slide the slice over to the plate, maintaining the slice on it’s edge.
If you don’t need to cut any more slices of cake, you can leave the cake on the cutting board for the time being.

Leaving your slice on the cutting board will help to keep the icing intact more effectively than moving it about the plate.

5 Cut the huge slice into rectangular portions using a serrated knife.
Using your knife, cut thin 2 in (5.1 cm) pieces of cake off the bigger slice, each with icing on at least one side, and place them on a baking sheet.
Make a platter for each of your visitors and place the individual strips on top of it.

Square slices will look more appealing on a dish and may also prove to be more convenient to consume than standard triangle slices.

6If necessary, use your cutting board to catch any more big slices. If you have a big number of visitors or if they keep asking for seconds or thirds, keep cutting additional pieces into the cake from the outside inward toward the centre. Make your slices roughly 2 inches (5.1 cm) broad to ensure that they are consistent in thickness. Advertisement

1Using a bread knife, make a deep incision into the cake about 2 inches (5.1 cm) from the rim. To cut the cake, raise your knife above the surface of the cake approximately 2 inches (5.1 cm) away from the edge. Make a cut into your cake from the top down, keeping your knife’s tip pointed downward for the first cut into the cake. Do not cut into your cake towards the edge of the rim. To cut the cake more efficiently, use a bread knife that can be sawed back and forth.
2Continue cutting until you have completed a complete circle around the centre of the cake. Keeping your knife in the initial cut you made, saw around the complete perimeter of the cake, keeping your knife no closer than 2 inches (5.1 cm) away from the edge. Continue cutting until you come back around to the initial cut you made, resulting in a circle carved out in the center of the cake.
3 Cut wedges around the diameter of the circle that are 2 in (5.1 cm) in length. Maintain your knife’s position over the outer rim of the cake. Make slices around the outside of the cake, leaving the center circle intact. Place these wedged pieces as equally as possible on the cake plate to ensure that each visitor receives the same amount of dessert. The layers of the cake are beautifully shown in these slices, which also maintain the dessert’s height.

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This Cake Cutting Hack Is Genius!

Are you ready to discover how to cut a circular cake?
Do you know how to cut a beautiful slice of cake with a sharp knife?
The traditional method of cutting cake, which involves cutting rectangular slices over and over again, must be improved.

There could not be anyone else who has ever struggled with correctly cutting a circular cake, can there?
I always felt like I needed to cut all the way through the cake, like I was making a pie or something, which resulted in HUGE chunks of cake being produced.
I had no notion that there was a certain way to cut a round cake until now!

I’ll be able to cut round cakes like a master now that I’ve learned how!
Don’t let the appearance of your wonderful cake be ruined by failing to read these helpful guidelines first.
Upon discovering the most efficient method of cutting clean slices into the side of your baking sheet cake, you may discover that you are an excellent cake cutter.

How to Cut A Round Cake Perfectly!

Consequently, when I generally cut a cake, you receive a massive portion of it.
As a result, the majority of individuals end up wasting a significant amount of cake.
That cake should be able to stretch much further than it now does; all I have to do now is bake it properly, and I will have excellent pieces every time!

Wilton, on the other hand, revealed a secret approach for cutting precise pieces from a circular cake!
Their method works for cakes up to 8 inches in diameter or 16 inches in diameter, and the slices come out consistent and professional-looking!
According to my research, the only cake size that should be sliced into wedges in the manner that I do is a 6 inch cake!

Even though you might be tempted to eat the entire cake by yourself, the first time you employ these cake-slicing methods, you’ll be amazed at how easy it is to cut smaller portions of cake with a flawless cut the first time.
Snickers Poke Cake, Ooey Gooey Butter Cake, and Strawberry Jello Poke Cake are some of the cake recipes you may try out using this cake cutting method.

The Best Way to Cut A Cake

In the opinion of Wilton, the ideal technique to cut a round cake is to start by cutting a round circle approximately 2 inches in from the outer edge of the cake and then cutting around the circle.
After that, you’ll cut the outside circle into pieces that are approximately 1 1/2 inches in diameter.
This will leave you with a circular cake that is 6 inches in diameter, which you will simply cut into slices to serve.

Check out this video from Wilton to see what I’m talking about in person!
You would just repeat the first step, cutting a circle into the cake and then cutting it into pieces, if your round cake is greater in size, such as 12 inches or 16 inches, as shown above.
Continue doing this until you reach the 6 inch mark once more.

Isn’t it simple to do that?
The inside portion may be cut into approximately 12 wedges!
So you can get 30-33 servings out of an 8-inch round cake, which is a good deal.

It’s almost like magic!Is it possible that I was the only one who didn’t know how to accomplish this?These suggestions for achieving the optimal portion size are applicable to wedding cakes, party cakes, tiered cakes, multi-layer cakes, and the first piece of cake, among other things.Keep reading for over 35 simple cake mix recipe hacks that you can use right away!Before you know it, you’ll be the reigning queen of the desserts!After all, it will happen eventually, right?

For more amazing hacks in the kitchen, try these posts next!

Keeping Apples From Turning Brown
How Many Cups Are in a Quart
Strawberry Ice Water Hack
and more.

Save this post to your Pinterest board for later! Where I serve up family favorite recipes that are simple to create using common, everyday items, you can find me on my blog, All Things Mamma. In addition, you’ll get helpful hints and advice for living your best life!

How to make Tall cakes or Extended Height Cakes

Tall cakes, often known as extended height cakes, have been popular in recent years.
They have the capacity to create the overall design of the cake tall, lean, and exquisite by using a variety of different techniques.
Making these cakes is not a tough process.

Despite this, there are a few safety considerations that should be taken, such as using cake boards, doweling, and stacking.
In addition, I discuss the distinctions between tall, extended height cakes, and double barrel cakes in this piece.

What is the difference between tall and double barrel cakes?

A tall cake is typically nothing more than a cake whose height has been increased. Typically, this is accomplished by adding another layer. Instead of a two-layer cake, you now have a three-layer cake to serve your friends and family. A double barrel cake, on the other hand, is a stack of two or three cakes placed one on top of the other. It may grow to reach between 8 and 10 inches in height. So, to put it simply, a tall cake is a cake with an extended height, and a double barrel is a cake with an extended layer height. As an illustration, consider the cake shown below: The top layer is a conventional cake, measuring 4 inches in height
the middle tier is a double barrel cake, measuring approximately 10 inches in height
and the bottom tier is a tall cake, measuring approximately 6 inches in height.

Standard cakes

A typical cake consists of two layers of cake, with a cake board placed underneath each layer
the layers can be either 2 inches or 3 inches tall, thus there can be two layers, resulting in a cake that is 4 to 6 inches tall. As long as they are placed on a sturdy cake circle or board, they will not require any further support.

A typical cake consists of two layers of cake, with a cake board placed underneath; the layers might be 2 inches or 3 inches tall, with a total of two layers resulting in a cake that is 4 to 6 inches tall. Because they are on a nice cake circle or board, they do not require any further support.

Tall cakes

Tall cakes are my favorite type of cake in general. And, while the majority of my cake orders are for standard 4-inch cakes, I often deliver 5- or 6-inch layer cakes. Despite this, large cakes are far more visually appealing! Isn’t that correct? Take a look at my recent white blossom wedding cake (the photo below). All of these cakes are four-inch layer cakes. Simply close your eyes and visualize this exact cake with six-inch layers for one brief moment: Can you image how much more of a wow impact this cake would have if it were an additional 6 inches tall? Right? There are three layers of cake, each of which is 2 inches in height, and it is a 6-inch cake.
You may usually arrange the three layers on a single cake board or circular, as illustrated in the image below.
It is not necessary to place a support dowel within a 6 or 7-inch cake in this situation. They may still support their weight as long as they are supported by a sturdy cake board beneath them. One who does not bend
one who is rigid.

This African safari wedding cake is a fantastic example of the difference between a normal height cake and a tall or extended height cake. These are the typical top two layers – 2 x 2 layers with three fillings = 5-inch tall
and the bottom two layers are also conventional.
This is in contrast to the bottom tier which has three 2-inch cakes with two layers of fillings, which is 6 inches tall (nearly 7-inch tall cake).

Double-barrel cakes

This is a 6-inch tall cake with three layers, as was the case previously.
However, if you decide to divide each layer into many layers, you will need to dowel and sandwich another cake round in between each one. Why?
The bottom cake layers will not bow under the weight of the upper cake layers as a result of this
the more layers you add, the weaker your structure will become. As a result, the more assistance you require
Additionally, more layers imply more mobility. As a result, even a central dowel is often required to ensure that the layers are placed uniformly.

Consider this to be one cake within your double-barrel cake – can you envision stacking four additional layers on top of that without any support? It wouldn’t hold up under the weight and would start to move around with the icing.

Servings sizes

Tall Cake – Well, it’s only one more layer, so it’s really only making your cake a little bit higher. As a result, each serving is a taller piece of cake rather than a greater number of serves. Of instance, if it was a family gathering, you could offer half a slice of cake. However, in general, you would like to serve your visitors a decent slice of cake that is cut from top to bottom from start to finish. It has a more pleasant visual appearance. As a result, it does not result in any additional servings. However, it does add icing to the cake in terms of finances. As a result, I charge different costs for my tall cakes as opposed to my ordinary cakes.
In the event of a double barrel, the answer is yes! It’s two whole cakes sandwiched together with a cake board in the middle, so it can be cut in half and served as two cakes. So you have additional portions, and you price it as if it were two cakes combined into one large double barrel cake.

Tip Thursday – tall or extended height cake

I attempted to develop a small diagram to aid you in your understanding.
My next post will cover double-barrel cakes, which you can read about here.
I hope you find it to be of assistance as well.

You may save this Tip Thursday post, as well as my previous Tip Thursday entries, to your Pinterest board.
PIN THIS RECIPE TO YOUR PINTEREST BOARD FOR LATER.
HAVE YOU TRYED MY RECIPE?

Please send it to me so that I may see it.
Send me a photo of your work by posting it here, below my image on this board, and I’ll post it on this board.
On Pinterest, you’ll also discover a collection of my tutorials and recipes that I’ve created.

How to Make a Tall Cake

I really enjoy a good tall cake.
It just has an exquisite and dignified appearance.
Is it possible to make a cake appear stately?

Anyway, I’m a huge admirer of the tall cake, but there are a few secrets and recommendations you should be aware of before you attempt to create one yourself.
If you don’t do it right, you might end up with a disaster on your hands, so I decided to put up a list of my tips and methods for making a tall cake (or as some call it, a double barrel cake).
There are a plethora of techniques for creating a tall cake, but the most important thing to remember is that you must have a solid support system in place.

I tried to provide you with as many specifics as possible in this essay.
I’ve included some pictures of the process I used to put this cake together, but you can also watch the video at the bottom of this page to witness it being built in real life.
Oh, and if you want to see all of my advice on how to stack a tiered cake (with varied sized tiers), then you should check out this page.

This post includes affiliate links for your convenience.As an Amazon Associate, I receive money when people make qualifying purchases via my links.

Supplies Needed to Make a Tall Cake:

There are anywhere from 4 to 6 layers in a cake, and we’ll go over this in more detail later. I used 6′′ round cake layers – here’s my favorite cake recipe if you’d want to try it: Icing Spatulas
Mini Level
Wax Paper
Icing Smoother (you’ll need a tall one)
Vanilla Bean Buttercream Recipe
Cake Leveler
Cake Base (a few inches larger than your cake layers – I like foam boards)
Cake Rounds (the same size as your cake layers)
White candy melts (for attaching the cake boards)
Cake Turn Table
Vanilla Bean Buttercream Recipe
Icing Spatulas
Mini Level
Wax Paper
Vanilla Bean Buttercream Recipe
Here are a few possibilities: Icing smoothers (tall plastic and tall metal) and dowels for assembling the cake layers are also recommended. Poly Dowels are one of my favorite products. For a connection to the official poly dowels, please see this page: Poly-Dowels The following are some more alternatives to plastic ‘cuttable’ dowels:
The wooden dowel in the center of the cake (the dowel that runs all the way through the cake and into the cake foundation.). In reality, this is just a long wooden dowel that you can usually find at any craft store. pencil sharpener (for sharpening the central dowel)
edible marker (for marking food items) (for marking the dowels) Knife (for trimming the cake)
hot water (for smoothing the buttercream if you use a metal smoother)
cake pan (I use the Americolor brand, and it tends to last quite a long time for me)
Optional: Gumpaste Rose is a kind of gum paste. Here’s how to do it, according to my tutorial: Instructions on how to make a large gumpaste rose

Options for Making a Tall Cake:

When it comes to baking a tall cake, the most essential thing to remember is that you MUST include support in your cake.
I’m referring to the doweling on the interior as ″support.″ Any cake that will be taller than three layers, especially if you plan on putting more cake layers on top, will require additional support.
I’ve heard that you can get away with four layers on occasion, but I haven’t tried it myself.

The reason for this is that the cake becomes too heavy.
It may just collapse on itself, the weight of the cake could generate buttercream ridges, or you could have cake layers that slide down your backside as you’re eating it all.
A tall cake is basically simply a two-tiered cake with a tall cake on top.

It just so happens that the top and bottom tiers are the same size.
As a result, if someone pays you to bake a tall cake, make sure you charge the appropriate amount.
It’s not actually a ‘one’ cake, but rather a combination of two cakes.

Allow me to share some ideas for building tall cakes with you:

First Option for Making a Tall Cake:

The first alternative is to make the bottom tier of the cake from of three layers, and the top tier of the cake out of three layers. You’ll need a little smaller cake board in between the tiers, as well as dowels to provide support in the bottom tier.

Second Option for Making a Tall Cake:

Two layers of cake for the bottom tier and two layers of cake for the top tier are the second choice to consider while making a cake. Add the somewhat smaller cake board in between the cake layers, and the dowels in the bottom tier to complete the cake tier construction. This selection will result in a cake that is shorter in length than the first option.

Third Option for Making a Tall Cake:

As a result, this is the option I choose.
I used three cake layers on the bottom tier and two on the top tier, as well as a cake board in the center and dowels in the bottom tier to support the layers.
My decision to go with this choice was made since four layers of cake didn’t seem tall enough for me, and six layers of cake appeared to be far too tall for a 6′′ round cake.

So, you’ve now been presented with a number of alternatives to consider.
Let’s get started on the actual construction of the cake.

Making the Tall Cake:

Remember, if you’d like to watch the video rather than go through all of the steps, you can find it at the bottom of the page if you scroll down close to the bottom of the post.
First and foremost, you want to make certain that your cake layers are level.
You absolutely want them to be as level as possible in order to avoid any mishaps or for them to move about on you if they do move later on.

Take a huge foam core cake base and cover it with fanci foil, or whichever method you like for covering a cake board is most appealing to you.
If you’d like to see additional possibilities as well as all of my cake board suggestions, you can find them here: Cake Boards: Some Suggestions Place the cake foundation on your turntable and fill the center with some melted white candy melts to finish it off.
This will assist you in attaching the bottom cake board to the top cake board so that it does not slide around.

You’ll want to attach a cake board to the cake foundation at this point.
You must ensure that the cake board is the same size as your cake layers before proceeding.
I made this cake with six-inch cake layers and a six-inch cake board.

Make careful to allow it to settle for a few minutes to ensure that it is strong and stable.You may even put it in the refrigerator for a few minutes if you want to speed things up.For the bottom layer of cake, I prefer to go ahead and apply a small amount of melted candy melts to the board to ensure that the cake is properly adhered to the board.Some people prefer to use buttercream for this, but I haven’t found it to be particularly successful for me.Then go ahead and put the first cake layer on top of it.Fill in the gaps between the buttercream and the other cake layers until the bottom tier is the height you want.

(Remember, you can only advance up three layers at a time.) Place another cake board on top of the first and use your level to ensure that the bottom tier is primarily horizontal.When in doubt, simply push down on the board a little to bring it back up to level.As soon as it is mostly level, remove the cake board from the top and cover it with buttercream.

Take one of the plastic dowels and place it into the top tier of the cake, then mark the top with an edible marker to finish it off.If you’d like to use wooden dowels, that’s quite OK.You may also use bubble tea straws instead of regular straws.Ensure, however, that they are made of sturdy plastic rather than fragile straws.

Straws of any kind will not work in this situation.
Twist the dowel while taking it out of the cake once you’ve marked it with your marker.
You’ll need to make sure that all of your other dowels are the same height.

To ensure a level cake, I cut all of my dowels to the same height before inserting them.This is preferable to just cutting the dowels while they are still within the bottom cake layer, which I think results in a more uneven cake.For the 6 inch circular cake, I used four wooden dowels.Insert the dowels into the bottom layer of the tiers.Keep the exact centre spot vacant, though, since you’ll need to add a center dowel later on in the process.It is necessary to obtain a cake board that is the same size as your cake layers, but you will need to cut it a little bit…perhaps around half an inch will need to be removed from all sides of the board.

You’ll want to make this board a little smaller so that it doesn’t poke out while you’re icing the entire thing.Now all you have to do is place your cake board on top of your bottom tier.Now utilize your mini level to double-check your work.If something is wrong, make the necessary modifications.Add a small amount of melted white candy melts on the board so that the following layer of cake clings to it.

Some folks prefer to use buttercream for this, but I prefer to use candy melts because it appears to be sturdier than buttercream.
Now all you have to do is stack your cake layers until they reach the desired height.
(Remember, you can’t go more than three).
Due to the fact that the cake was becoming so tall, I only added two layers to the top tier.

Check to see that the cake is level and make any necessary adjustments.
Now you’ll need to take a measurement of the height of your cake in order to cut the center dowel.
Include the height of the foam core cake foundation in your calculations, since the dowel will need to go all the way through it as well (not just through the cake).
Yes, I realize I’m being very scientific by measuring with my hand.
In addition, it’s fine if the middle dowel is a little shorter…you just don’t want it to be any taller than the cake.
Now, cut the dowel in half and sharpen one end of it using a file.

After that, simply wash it away.
To finish, simply push it (or hammer it) through the entire cake (even through the center board) and into the cake’s bottom layer.
Continue to work your way down to the bottom of the cake base.
Make use of the dowel piece that was cut off to assist you in hammering it all the way through.

Yes, I’m pounding the meat with a meat mallet…I couldn’t seem to locate my hammer.Hey, it seems to be working, doesn’t it?Okay, now I prefer to chill the cake for a short period of time so that it would be more stable when I trim it.So, just place the cake in the refrigerator for approximately 15 – 20 minutes.After it has been allowed to cool for a few minutes, you will want to place a cake board on top of the cake to check and see how much you will need to trim.

There should be no cake peeking out while you are smoothing the buttercream later on.
Check whether areas of the cake will need to be trimmed by examining the bottom and top of the cake board as well as your buttercream smoother.
When you see the video, it may become clearer what I’m talking about.
Now all that is left is to trim around the cake.
If your cake is jutting out over the top and bottom cake boards, you’ll need to cut it off because you’ll be smoothing your buttercream against them.

Hopefully, you will not have to cut as much as I did…I like to trim a lot off since I enjoy a lot of buttercream and I don’t want to take any risks that any of the cake will be visible through the buttercream layer.You could technically use a larger cake board, however because I was constructing 6′′ round cakes, 7′′ cake boards were difficult to get by in my location.Trimming, on the other hand, is effective.Once it’s been trimmed, spread buttercream on top and smooth it out using a spatula.Another cake board (the same size as the cake layers you cooked, but smaller than your bottom cake board) should be prepared by lining it with wax paper.

All I had to do was transfer the cake board onto the wax paper and cut out the circle shape.Apply some buttercream to the circle of wax paper and stick it to the cake board with a toothpick.(The top piece will serve as a guide for icing the cake.) A crisp icing edge will be easier to achieve as a result of this.

Place it on top of the cake and enjoy!Make use of your small level to level the top, and make sure the sides are level as well by using your mini level as well.It is at this time that you may refrigerate your cake for another 10-15 minutes to firm it up even more.(Don’t put it in the fridge for an extended period of time or it may dry out.) Okay, now that everything has had a chance to cool a little, it’s time to add your buttercream.

Simply begin by incorporating it all with a wide icing spatula.
Once everything has been added, begin smoothing it out with your buttercream smoother.
Using extra buttercream, fill up any gaps you find and smooth it out again.
It’s possible that you’ll have to repeat this procedure several times.

To get the watercolor effect, apply additional white buttercream to the top of the cake and more pink buttercream to the bottom.
Now, using your buttercream smoother, smooth along the edges of the cake.
Once you’ve gotten it to run as smoothly as you like, stop.
Place the cake in the refrigerator for approximately 10 -15 minutes to allow the buttercream to firm up a bit.
After that, take your smaller icing spatula and soak it in boiling water for a few seconds before drying it off and inserting it around bottom of the cardboard circular on top of the cake.

Taking it one step at a time, heat your spatula with the water and dry it off will be necessary for this.You want to take it slow and steady on the top cake board.Once it’s loose enough, just pop it off with your fingers, making care to remove all of the wax paper in the process.You’ll need to polish the surface of the top now.You have two options for completing this task.

If you’ve used a buttercream that contains shortening (a crusting buttercream), you may use the Viva paper towel approach to remove the crusting.
Simply lay the paper towel on top of the surface and softly smooth the surface out with your hand to finish the job.
You may use the hot spatula method to make buttercream if your buttercream is composed entirely of butter.
Simply soak your icing spatula in boiling water for a few seconds, then dry it well before using it to smooth the top of your cake.

If you use either approach, make sure not to go out to the edge of the cake, as this might cause your crisp edge to become distorted.Just be sure to wipe off the cake’s foundation before proceeding.You may now decorate the cake with a cake topper of your choosing or perhaps some gorgeous gumpaste flowers.I opted to just use one of my giant gumpaste roses as a finishing touch.You may get the instruction at the following link: How to Make a Huge Gumpaste Rose (with Pictures) When you cut this cake, you’ll cut it as if it were two layers.Just start with the top tier and work your way down to the lowest tier, removing the cake board and cutting and serving the bottom tier.

That’s all there is to it, folks!You’ve now created an impressively tall cake!

Video for Making a Tall Cake:

Okay, please let me know if you have any other questions. You may always leave a remark in the section below. Don’t forget to save it to your Pinterest board!

How to Cut a Cake Like a Pro

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Here’s how to cut a round cake properly, with even slices and no messy crumbs.

You’ve accomplished your goal: you’ve baked a beautiful multi-tiered cake and applied a smooth, dreamy layer of frosting to top it off.
(Alternatively, you might have gone to the bakery and purchased a cake of professional quality.) After that, you’ll have to deal with the ultimate party trick: cutting the cake.
Slicing a cake without spreading frosting or scattering crumbs, or dishing up a mixture of thick and thin pieces, can be tricky.

Some expert recommendations for cutting a round cake precisely every time are provided below.
Our decadent layer cake recipes can transform every gathering into a celebration.

How to Cut a Round Cake Neatly

Everything is finished: you’ve prepared a beautiful multi-tiered cake and iced it with a silky, dreamy coating of icing.
Congratulations!
It’s possible that you’ve visited a bakery and purchased a cake of professional quality.

Now you’ll have to deal with the ultimate party trick: cutting the birthday cake.
Slicing a cake without spilling frosting or scattering crumbs, or providing slices that are both large and thin, can be tricky.
Some expert suggestions for cutting a flawless round cake every time are provided below.

Our most decadent layer cake recipes can turn any gathering into a celebration in minutes.

A Trick for Cutting Even Slices

When slicing a round cake, it’s quite simple to wind up with slices that are all different sizes—this is not desirable!
Prepare the cake by marking a line down the centre with a piece of fishing line or dental floss before you begin to cut.
Turn around 90 degrees and draw the midway line once more.

You should now have an X in the center of the cake; each slice should come to a stop at this point.
Also included are four quarters of the cake, which makes it simple to determine how large to cut the cake pieces to serve your guests after they have been cut out by the lines.
If you’re feeding 16, for example, split each quarter of the cake into four slices per person.

Slices should be around 1′′ to 1.5′′ broad in general.
Recently, Taste of Home announced the debut of its own bakeware collection.
Make a cake in one of our 9-inch round cake pans.

How to Remove The First Piece

Even if your slice is in perfect condition, it might be difficult to remove the initial slice from the serving plate.
It’s all too easy to forget to put the tip of the slice back on—or to remove the icing off the slice next to you.
Run your knife along both sides of the slice quickly to ensure that it has been sliced fully through the slice.

Afterwards, slide a spatula underneath the slice and push it on the plate.
Smoothly raise your body.
The use of an offset spatula, which has an angled handle, makes it simpler to reach completely beneath the slice of cake.

If you don’t get it the first time, don’t be too stressed about it.
The good news is that even if your cake is sliced unevenly or the frosting is smudged, it is still cake, and cake is always a good thing in my opinion.
Keep a can of whipped cream on hand in case you need to cover up a minor fault quickly.

Test out these show-stopping layer cakes from Taste of Home magazine!

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Majestic Pecan Cake

This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is made from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

Malted Chocolate & Stout Layer Cake

Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

Best Red Velvet Cake

When this festive cake doesn’t appear, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Black Walnut Layer Cake

The recipe for this exquisite cake was given to me by my sister many years ago. The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

Moist Chocolate Cake

Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her.
I make it for family gatherings on a regular basis, and it always brings back pleasant memories.
The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more.

This is a keeper of a recipe!
—Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida

Cherry Nut Cake

This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

Favorite Coconut Cake

Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.

Strawberry Mascarpone Cake

Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Carrot Cake with Pecan Frosting

My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana

Chocolate Cake with Chocolate Frosting

I once sent this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message

Lemon Ricotta Cake

This lemon ricotta cake recipe is a treasured family heirloom that has been passed down from my grandmother and mother for several generations. The luscious four-layer cake, which is garnished with shaved lemon zest, is the ideal treat for when you want to dazzle your guests. • Nanette Slaughter lives in Sammamish, Washington.

Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would say that giving something a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. —Sandy Burkett, Galena, Ohio

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. Because of the sour cream and chocolate pudding, it is thick and moist. And because of the chocolate, chocolate, and more chocolate, it is delicious comfort food at its very best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, New Jersey

Spiced Devil’s Food Cake

This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your ″chocolate sweet tooth″ gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon

Pumpkin Pie Cake

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.

Southern Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

Blue-Ribbon Red Velvet Cake

The interior of this two-layer beauty is a vibrant shade of crimson.
It asks for more cocoa than typical red velvet cakes, which results in a cake that is very chocolatey.
Feel free to experiment with different colors of food coloring to fit the occasion.

At the 2006 Alaska State Fair, this recipe was awarded a blue ribbon in the holiday cake area for its creativity.
This cake, I believe, will be a hit at your home as well as mine!
Anchorage, Alaska resident Cindi DeClue writes:

Contest-Winning Chocolate Potato Cake

This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a serious sweet taste, you may easily quadruple the icing recipe. —Catherine Hahn from Winamac, Indiana

Maple Walnut Cake

With this maple-flavored cake and candied walnuts, I’m paying tribute to my grandfather, who used to produce maple syrup. — The author, Lori Fee, of Middlesex County, New York

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when served with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

Butterscotch Cake

Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.

Cookies-and-Cream Cake

If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. • Pat Habiger, from Spearville, Kansas

Coconut Chiffon Cake

The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

Brooklyn Blackout Cake

This cake will be a hit with chocolate lovers everywhere. When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe. Make sure to allow enough time for the pudding and cake to cool before serving, or the end result will be disappointing. Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:

How To Cut A Tall Cake!

Several people have asked me how I cut all of the really tall cakes I have posted on the internet, so I decided to put together an extremely short post detailing my preferred method of cutting and serving them in 4 simple steps!
If you need to be more precise, you can print out cake cutting sheets from the internet; however, if you know how many people will be attending, it’s usually pretty simple to just guess!
Originally a 7-inch round, 5-layer monster, this cake had to be sliced into pieces to feed 30 guests.

To do this, I determined that medium-sized servings would be best achieved by cutting the cake into quarters, in half, and then into rectangular fingers…this seems a LOT more complex than it actually is!
Allow me to simply explain…
If you looked at the cake from above, it would appear like this if it were cut: So, assuming everything is cut correctly, I should end up with 32 fingers: 16 from the top and 16 from the bottom (with two spares – please!

).
In these photographs, I am cutting down the cake before cutting across it.
If you want, you may cut the cake in half before slicing it in two down the middle.

It’s entirely up to you how you want to cut it.So, without further ado, I provide you with my proposal.STEP 1.Cut a quarter of the cake in half, or as needed, to accommodate your guests’ dietary restrictions.In the absence of a party, there is nothing better than settling down after a hard day (or an early morning for us parents!) and indulging in something completely delicious, packed with completely essential calories and served with a strong coffee.You can see that I couldn’t even wait for mine to harden before diving straight in…

I attribute this to my sweet tooth.STEP 2: Make a quarter-inch cut across the cakes halfway through to remove the quarter.3.

Cut the quarter slice into four fingers using a sharp knife.SERVE AND ENJOY!STEP 4: Repeat the process with the remaining cake.I will be creating a brief movie to show this in the New Year, but for now, I really hope that this information will be of use to you all as you enjoy those massive cakes!

Not to mention the fact that if you touch the bottom, you have to kiss the first male you come across.
well at least that is how it seems!