Cake Care 101: How to Store, Cut & Serve Like a Pro

Your cake has arrived — now what? Simple, foolproof tips for storing, slicing and serving a custom cake.

You've collected your cake. It's beautiful. Now what? Here's how to keep it looking — and tasting — its best from box to plate.

Storing it before the event

Buttercream cakes are happiest in a cool room, around 18 to 21°C, away from direct sunlight. If your kitchen runs warm, refrigerate the cake in its box, then bring it out 1 to 2 hours before serving. Cold buttercream tastes like wax — room-temperature buttercream tastes like clouds.

Cutting it cleanly

• Use a long, thin knife — not a serrated one
• Run the blade under hot water, dry it, then slice
• Wipe the blade clean between every cut
• For tiered cakes, remove the top tier first and cut it separately

Saving leftovers (lucky you)

Wrap leftover slices snugly in cling film and refrigerate for up to four days, or freeze for up to a month. Thaw at room temperature for an hour before eating. Honestly — frozen cake at midnight is one of life's small joys.