The care that goes into making a cake should extend to how it is looked after before and during the celebration. Most issues with cakes at events come from environment and handling — not from the cake itself.
Storing the cake before the event
A buttercream cake is best stored in a cool room, out of direct sunlight. A refrigerator is too cold and too dry for most decorated cakes — it can cause condensation that affects the surface finish. A cool hallway or pantry is usually ideal.
At the venue
The ideal position for a cake table is away from direct sunlight, away from heating vents or radiators, and on a level surface. For outdoor events, shade is essential — buttercream will soften and begin to melt in direct sun.
Cutting the cake
Use a long, thin-bladed knife — not a serrated bread knife. Dip it in hot water and wipe it clean between cuts for the cleanest slices. Cut around the outside of the cake in a circular pattern rather than working from the centre outward.
| Tier size | Grid cuts | Portions |
|---|---|---|
| 6 inch | 3×3 roughly | 8–10 |
| 8 inch | 4×3 roughly | 14–18 |
| 10 inch | 5×4 roughly | 24–30 |
| 12 inch | 6×5 roughly | 40–48 |
Storing leftovers
Cut cake keeps well wrapped in cling film in the fridge for two to three days. Let it come to room temperature for 30 minutes before eating — cold cake is denser and less flavourful than cake at room temperature. Sponge cake also freezes well: wrap individual slices tightly and freeze for up to three months.
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