[student:Amanda]

HI! I am a student preparing to from the University of New Orleans Hotel/Restaurant/Tourism Admin. program. As pasrt of my capstone class I have to give a training presentation (among several) on an industry related topic of my choice. Its just a short one, 20 minutes. I chose (drum roll please...) CAKE CUTTING! I have spent the last 14 years cutting birthday cakes at the numerous events that I have found myself in and I figured its something that everyone needs to know as anyone could find theirself holding the knife regardless if they are in this industry or not. My question to you, the pastry chefs, is:
What is the proper way to cut a cake, each kind? Such as round, square, layered, spheres (yes I have had a "4 layered-sphered" cake come in for a wedding, think tall snowman), doberge, sheet etc....
any suggestions or thoughts would be greatly appreciated and I promise to quote and give due respect to each who contributes.
Thanks!
Amanda

[Harpua]

Get a good, long serrated knife (I've also found that one of those long, salmon slicer knives with the holes work well). And just cut wherever you wish.

You could tell them to be sure and use a turntable as you cut; with your hand on the top of the cake. Never put your hand on the side where the knife is cutting towards, unless you want a bloody hand like I've done many times.

you can also purchase one of those cake slicer things that cut evenly every time.

Oh also make sure the cakes are cooled completely, or even frozen first!

Oh wait a minute, do you mean a decorated cake or before you assemble it?