With a little care and know-how, the wedding cake will look as beautiful and as appetizing after being cut as before. After the bride and groom have made their first cuts, the following directions will help the person in charge of the cake cutting. Remember, you probably will not cut the whole cake.

The first step is to use the right knife. Always use a sharp, thin knife. The cuts should be made by first inserting the knife straight down into the cake, and then by pulling the knife at an angle toward the outer edge. Before the next cut, wipe the knife clean with a damp cloth.

Cutting a tiered cake is challenging, but it can be a simple task. First, "free" only the exposed part of the bottom layer. Cut the first layer away from the second layer by running the knife through the bottom layer around the edge of the second layer. Then cut the "freed" part of the bottom layer into wedges or squares. Wedges are recommended for large circles, while rectangles work better for smaller layers.

Next, cut the exposed part of the second layer exactly as the first layer, using the third layer as the cutting guide. Remember to cut through only one layer at a time. Do not cut the remaining part of the bottom layer at this time.

All remaining upper layers are cut as instructed earlier. When the top is reached, return to the bottom layer and start over, this time using the newly exposed outer edge of the second layer as the cutting guide.

As the sections of round cakes get smaller and more irregular, it is often easier to cut pieces into diamonds or rectangular slices in addition to wedges.

Remember, the top layer is usually saved for your first anniversary. It is recommended the saved cake first be covered and frozen over night then sealed in plastic wrap and placed in an airtight container, and finally placed in a freezer for best results.