Cake sizing & serving
We count servings as 2″ × 1″ dessert portions – the way caterers cut celebration cakes. Our cakes are around 5–6 inches tall with four layers, so a “small” piece is still a proper slice.
Slice size
Cutting maps
Each map shows 1″ strips cut into 2″ pieces. Counts are a guide – how you cut and how hungry your guests are will move the number a little either way.
Cutting guide
Rest a cutting board (or a long knife) flat against one side and cut a straight strip about 1″ wide, right across the cake.
Lay the strip on its side on your board and cut it into 2″ pieces. Each piece is a dessert portion with every layer in it.
Keep cutting 1″ strips from the same side, working across. Equal strips mean equal portions and nobody gets the sliver.
Our cakes are extra tall, so each portion can be cut again through the middle for smaller, kid-sized pieces – doubling the count.
Cake care
Lift the box with both hands underneath, never by the sides or the lid.
Flat at all times – in the car, in the fridge and on display. The car floor beats a seat or a lap.
Air-con on, out of the sun. Buttercream softens quickly above 24 °C.
Refrigerate in its box as soon as you're home, until an hour or two before serving.
Take it out about 1 hour before serving on a cool day, 30 minutes on a hot one. Cold cake hides flavour.
Use a flat, stable stand at least an inch wider than the cake board.
Airtight container in the fridge for 3–4 days, or freeze slices for up to a month.
Every flavour has a story – thank you for making ours part of your celebration.