A sharp knife, previously dipped in hot water, should be used to cut the cake. The step-by-step instructions for cutting the cake are described below:
1. Cut the cake starting with the tip of the knife from its center, sliding to the very edge.
2. Do not cut the cake with the entire surface of the knife.
3. After each piece gets cut, the knife should be dipped in hot water and dried.
4. The pieces of the cut cake should be served with a serving spatula.

Cakes with decorative elements:
1. Fresh flowers: before serving the cake, remove all the flowers, and pay attention to the elements they are fastened (wires, wooden sticks).
2. Sugar figurines: remove the figurine from the cake before serving. Often the figurine is fastening with a wooden stick which also needs to be removed.

Multi-level cake:
1. Each tier of the cake is separated by an inedible pad with a bracket (straws, wooden sticks). After cutting the upper level, the pad and other elements should be removed.
2. Cake with sugar paste should be cut right after removing from the refrigerator (just before serving). In the case of cream cake, remove it from the refrigerator approx. 10-15 minutes before serving.