A quarter sheet cake will yield 54, 24, or 18 servings. A half sheet cake will yield 108, 54, or 36 servings. A full sheet cake will yield 192, 96, or 64 servings.
If your cake came with or was decorated on a cake board, do not remove the board. Instead, move the cake and the board together. If your cake did not come with a cake board, move it to a larger cutting board or cake stand before serving. Do not set your cake directly on your mat or towel. A non-slip mat is a great option to create a surface for cake cutting.
Scoring isn’t necessary. It is just a helpful tool to ensure that you get even slices before you cut. If you choose not to score, you will have to eyeball and approximate measurements, and you may not get an even cut. Do not press down too hard. You just want to make a slight indent in the top of your cake or your frosting to give you a guide when you cut. Scoring can be done in advance of your event so that you don’t spend extra time in the kitchen prepping your cake.
If your knife is long enough to reach across the entire cake, lay the entire blade down along the length of the cake and press the whole blade down into the cake before dragging it out. If your knife is not as long as your cake, starting at the top edge of the cake, press your blade down in at a 45 degree angle until the tip hits the board. Then, gently drag your knife down the length of the cake.
Repeat this process for each of your scoring lines.
