One tier
A lovely option for an intimate celebration or an extra dessert.
- 6″ / 15 cm round
- 12 party · 14 wedding servings
- 8″ / 20 cm round
- 20 party · 24 wedding servings
A slice for everyone
Cut, share,
enjoy.
A simple guide to sharing a three-layer cake, using an average finished height of 15 cm / 6 in.
First, a look inside
Three layers of lovely.
Three-layer cake
Three sponge layers, two filling layers.
Average finished height: 15 cm / 6 in.
This guide uses three sponge layers and an average finished height of 15 cm / 6 in. Jess will confirm your cake size and servings when you order.
Choose your portion
A little, or a little more?
Cake as the main wedding dessert may call for a more generous slice than cake after another dessert. Choose by appetite and the menu, rather than a child’s age.
Approximate reference count
20 servingsAbout 3.8 × 5 cm across the top
Three-layer cake · average height 15 cm
Top of one portion
Full-height portions shown
Choose party portions for a more generous slice, or wedding portions for a smaller serving. We use the chart’s reference counts for planning; your cake is approximately 15 cm tall and actual servings depend on how it is cut. Jess will confirm your quote’s serving count.
Round cake serving chart
Reference servings for the 6″–12″ sizes.
| Diameter | Party | Wedding |
|---|---|---|
| 6″ / 15 cm | 12 | 14 |
| 7″ / 18 cm | 16 | 18 |
| 8″ / 20 cm | 20 | 24 |
| 9″ / 23 cm | 24 | 32 |
| 10″ / 25 cm | 28 | 38 |
| 12″ / 30 cm | 40 | 56 |
Planning a wedding or a bigger gathering?
One tier, or a little more?
A layer is sponge inside a cake. A tier is a whole cake stacked above another. Each tier here has three sponge layers and an average finished height of 15 cm.
Two tiers
A little more to share, with a classic stacked silhouette.
- 6″ + 8″
- 32 party · 38 wedding servings
- 8″ + 10″
- 48 party · 62 wedding servings
Three tiers
A centrepiece for a bigger guest list.
- 6″ + 8″ + 10″
- 60 party · 76 wedding servings
- 8″ + 10″ + 12″
- 88 party · 118 wedding servings
Totals add together the individual round-cake counts in the chart above. They are estimates, with each tier cut separately. Remove supports before serving, then use the cutting guide for each tier’s diameter. We’ll choose your final sizes around your guest count, design and how you’d like to serve dessert.
Two ways to share the happy
Choose your cutting style.
Both methods work for a three-layer cake of approximately 15 cm in height. Use a cake knife and a clean board, remove non-edible decorations first, and wipe the knife between cuts. For stacked tiers, separate the tiers and remove supports before serving.
Choose a cake diameter and portion size above. The highlighted chart cell shows the total number of servings, and the numbered plan below shows how to cut them. Use the plan as a guide, as portion shapes and sizes may vary slightly. Follow the step-by-step illustrations for the cutting technique.
01
Around, then inward
The circle method
Cut a ring, portion it, then work towards the centre. This ring method is intended for round cakes about 20 cm / 8 in and larger; 15–18 cm / 6–7 in cakes use the numbered wedge plan instead.
Your chart selection
8″ round · party portions · 20 servings
Numbers identify pieces to count. Follow the complete plan for the selected total; the three illustrations below show the technique.
Cut an inner circle
For cakes 8″ and larger, cut the inner circle shown in your plan, roughly 5 cm / 2 in from the edge. For 6″–7″ cakes, use the wedges shown.
Portion the outer ring
Use the outer-piece count in your numbered plan, then serve the ring. On smaller cakes, follow the numbered wedges instead.
Work your way inward
If your plan has a centre, divide it into the numbered pieces shown. For the smaller wedge plans, finish all the numbered wedges.
02
Slice, lay flat, portion
The slice-and-board method
Cut a straight slab from the cake, then divide that slab into smaller pieces. A board helps support taller slices. The handling illustrations show three sponge layers.
Your chart selection
8″ round · party portions · 20 servings
Numbers identify pieces to count. Follow the complete plan for the selected total; the three illustrations below show the technique.
Cut a straight slab
Cut vertically across the cake, about 5 cm / 2 in from one edge. The first outside slab will have a curved edge.
Support it on a board
Hold the board beside the slab, gently lower the slab onto it, then lay the board flat on the table.
Slice pieces from the slab
Use the piece count for each slab in your numbered plan. The board illustration shows the first slab’s piece count. Edge slabs yield fewer pieces than the middle.
Let’s find your perfect size.
Tell me your guest count and how you’d like to serve your bake. We’ll work out the right cake and portions together.
Help me choose my cake size