A tiered cake can be made.

You can cut a tiered cake into perfectly-sized portions for all your guests with the right knowledge.Instead of cutting a cake into triangular wedges, use a different technique to divide it into 2 by 1 in slices and turn a single tier into dozens of pieces of cake.You can make quick work of cutting the cake, even if it looks daunting, with a little patience.

Step 1: Remove the dowel rods from the tiers.

Move the spatula under the top tier to the side.Don't let the dowel rods get in the way as you cut the cake.If you can't grab the rods with your fingers, use a pair of pliers to pry them loose.

Step 2: Take 2 inches from the outside of the tier and cut across it.

Since the cake is round, there isn't a straight edge to measure from.Measure in from the side of the cake.Use a knife to cut the cake.A 2 in wide strip of cake can be divided into 1 in pieces.If you go slow, you can cut a tier yourself.The pieces on either side of the cake will be smaller than the ones in the middle with this method.If you want the cake to be the same, use the ring method.

Step 3: Take the strip of cake and slice it into 1 in pieces.

The round edges are great for people who love a little extra frosting.The entire tier will be divided into 2 by 1 in pieces.Most of the pieces of cake are small.The ends will be rounded.Keep your knife clean by rinsing and drying it.You won't need to do this between the cuts, but every once in a while can make a big difference.

Step 4: Continue dividing it into smaller pieces.

Make parallel cuts across the cake by measuring 2 inches from the edge.Divide that strip of cake into pieces.The pieces where the rods sat might fall apart.Set them to the side.

Step 5: Don't stack the tiers one by one.

If you want to frost a cake, take a firm spatula and wiggle it underneath the bottom of the tier.If the tier is on a piece of cardboard, place the spatula under it and use it as a base to supper it.Carefully set the tier to the side.On the remaining tiers, repeat.Dowel rods can get in the way of your knife.Some people like to remove all the tiers at once and start cutting the biggest tier first, while others prefer to work from the smallest tier to the largest.It doesn't matter which way you do it.You will end up with a lot of cake for your guests.The method only works on round tiers.There would be too many pieces on the tier.

Step 6: The outer edge of the tier is cut from a circle.

To make a cut, use a clear knife.Keep the depth equal as you cut the ring out of the tier.The number of rings you can get out of different tiers is divided into 1 ring and a core.The tiers can be divided into 2 rings and a core.A tier of that size makes 3 rings and a core.An 18 in (46 cm) inch tier has 4 rings and a core.

Step 7: Cut the ring into smaller pieces.

Work your way around the ring with your knife, slicing it into equally-sized pieces.Place the cake on the plate.The typical size for all types of tiered cakes is 2 by 1 in.

Step 8: Once the tier is fully divided, repeat the ring-cutting and slicing again.

Depending on how big the tier is, you may be able to cut a few more rings before you get to the core.If the knife starts to get caked with frosting and crumbs, wipe it off between slices.A 16 in (41 cm) round tier can be cut into 3 rings.You will have 94 pieces of cake from that tier.

Step 9: The tier's core can be divided into triangular wedges.

Each tier will have a round center section leftover that is too small to continue dividing into rings once you have finished cutting and dividing the rings.You can divide it into equal pieces like a pie.Cut the core of a different-sized tier into 6 pieces.The core of a 10 in or 14 in tier can be cut into 12 pieces.The 18 in (46 cm) tier should be cut into 4 pieces.

Step 10: The tiers need to be separated and the rods removed from the cake.

To separate the top tier from the one underneath, use a spatula.Move it off the side.If you want your knife to stay out of the cake, slowly pull out the dowel rods.Each layer of a tiered cake needs a single dowel to stay together.For extra stability, some cakes may have multiple dowels throughout.Remove the decorations to make cutting the cake easier.

Step 11: The tier is 2 inches in width.

The tier should be cut in an even line along one side.It doesn't matter which side you start on.An 8 in (20 cm) tier divides into 4 sections.For a total of 32 pieces of cake, each section is sliced into 8 pieces.A tier of 25 cm divides into 5 sections.6 sections are made by a tier of 30 cm.7 sections are made by a 14 in tier.A tier is divided into 8 sections.

Step 12: Cut the section of cake into pieces.

For serving purposes, divide the tier into smaller pieces.An estimation will work just fine if the measurements are not exact.The same process works for rectangular tiers.

Step 13: The tier will be divided into 2 by 1 in sections.

Cut off 2 in deep sections and divide them into 1 in pieces.You can cut the tiers this way.Once you get used to the process, it doesn't take long.People who like more frosting should save the edges.