Between the ornate sugar flowers and the multiple tiers (not to mention the sentimental significance!), cutting your wedding cake might feel a bit overwhelming. Follow these easy steps to ensure you get the perfect cut.
The first cut made into the wedding cake is ceremonial. According to tradition, a knife tied with a ribbon is set next to the cake; the bride picks up the knife (it shouldn't be handed to her) and cuts a small piece from the bottom layer of the cake. This is the piece the bride and groom will feed each other.
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Usually, after the first cut, the cake is taken from the reception area to the kitchen, where it will be sliced and plated. But first, the top tier will be removed and carefully wrapped so that it can be frozen: If the cake has buttercream frosting, instruct the caterer to chill the top layer for at least one hour in the refrigerator so the icing can harden. Then have the cake wrapped in plastic and placed in a cake box, which will also be wrapped in plastic. On your first anniversary, you can celebrate by eating the preserved tier.
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The remaining layers are sliced, from the top down, and served to the guests: The supporting dowels must be removed, usually with pliers. Then, a small circle is cut out of the center of the cake, making slicing more manageable and improving the slices' appearance. When the outer ring has been sliced, the circle is then cut into slices (the ideal length for the outermost edge of a cake slice is about 1 inch). The process is repeated for each layer of the cake -- a very large bottom tier may need to have two or more concentric circles cut in it. Before the plated slices are taken back to the reception area, they are often garnished with berries, edible flowers, or other decorative elements.
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Dos and Don'ts of Wedding Registries
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