WEDDING CAKE SIZES & CUTTING GUIDE
Our wedding cakes come in a variety of sizes, but unless you live and breathe cakes (count us guilty), it can be hard to tell if a 6” cake or a standard 2 tiered is right for you. We’ve spent over a decade figuring out exactly what size pans we like best, how tall each tier should be, and the best way to cut our cakes with the least amount of stress. Hopefully these guides can help you make the best cake selection, whether you just want a small cutting cake or a large tiered centerpiece. ❤️
PRO TIP: If you’d like save the top tier for your anniversary, don’t forget to subtract that tier from the overall servings!
*please keep in mind that cake servings are approximate and to be used as a suggested guide only
SINGLE TIER
Our single tiered cakes are perfect for a head table or a cutting cake surrounded by an array of desserts.
PRO TIP: We love adding an asymmetrical cluster of flowers to single tiered cakes to add dimension and excitement.
6” TIER: approx 12 servings
9” TIER: approx 30 servings
TWO TIERED
Two tiered cakes are a personal favorite of ours, all the glamour of a tiered cake, but not so large that you can’t have a glorious dessert table spread around it.
PRO TIP: Our “Mini Two Tiered” cake is perfect for small weddings that don’t want to miss out on the fun of a tiered cake.
MINI TWO TIERED: approx 18 servings
STANDARD TWO TIERED: approx 38 servings
THREE TIERED
Go big or go home amirite? Three tiered cakes are glorious and have the ability to shine on their own or are just as happy being surrounded by other sweet friends.
PRO TIP: Not everything in a marriage has to be a compromise, with a three tiered cake you can each pick your own cake flavor and save the bickering for how to load the dishwasher properly.
STANDARD THREE TIERED: approx 44 servings
LARGE THREE TIERED: approx 102 servings
HOW TO CUT YOUR WEDDING CAKE
Cutting a wedding cake can be a daunting task, but if you know the secrets, it’s actually not so bad and you won’t end up with a pile of cake crumbles at the end (although sometimes that’s our favorite part to snack on).
6” or smaller cakes can be cut in your standard “pizza slice” style. For anything larger than a 6" cake, we suggest cutting in “party” slices as shown below, which should make the process easier, less messy and give you the appropriate servings.
PRO TIP: Before cutting any slices, we highly recommend removing each tier from the cake. This should be fairly easy as each cake is on its own cake board. Gently slide a cake server or flat spatula under the tier and lift up. Most tiered cakes will have a center support dowel which can be pulled out when slicing.
Step 1: Cut a circle roughly 1.5-2” in from the edge of the cake.
PRO TIP: you can use your thumb as a guide for measuring this circle.
Step 2: Start cutting small slices from that outer ring of cake, aprox 1.25-1.5” wide.
Once that ring is gone, this will leave you with a smaller cake tier.
Step 3: Depending on your cake size, you can cut another ring aprox 1.5-2” in from the edge.
Step 4: If you’ve cut another ring, repeat step 2.
Step 5: Once you’ve reached a 6” or smaller cake, you can start slicing “pizza” wedges for the remaining servings.
PRO TIP: Wilton has a wonderful blog for how to cut a cake with great photos!
