Servings: 30 to 33 servings

Starting about 2 inches from the outer edge of your cake, cut a round circle.
Slice outer circle into approximately 1½ in. pieces.
If your cake is larger than 8 inches in diameter, continue this process of cutting 2 in. circles, then slicing those outer circles until a 6 in. cake remains.
Cut remaining 6 in. cake into 12 wedges (or smaller for those who just want a taste).
Here are a few additional tips and tricks to make slicing and serving a piece of cake!: subheading: Here are a few additional tips and tricks to make slicing and serving a piece of cake!:
For dense cakes, rinse your knife in hot water after each slice to prevent the knife from sticking or tearing up your cake (also a great trick for cutting cheesecake)
Use a serrated knife to cut fluffy cakes, like angel food or chiffon
If you’re cutting a frosted cake, wipe your knife after each cut for nice, clean slices
To make even slices, use bakers’ twine or unflavored dental floss to divide your cake into even sections
To avoid slipping, place your cake on a grip mat before cutting