Serves: 5
Cutting wedges works fine for smaller round cakes, but cakes 10 inches or more in diameter need a different approach.
*Straight-cut method: Cut the layer into parallel strips about an inch wide, slicing each strip into serving-sized pieces as you go.
*Concentric-cut method: Cut a circle 2 inches from the outside edge. Slice this outer ring into pieces 1 inch wide. Move in 2 more inches from the cut edges and cut a second circle again, slice it into inch-wide pieces. When the inside core is of a manageable size, cut it into serving-sized wedges.
This Cook's Note: Cutting and Serving a Round Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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