How to Make and Package Cake Slices

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Planning ahead for a big event, bake sale, or client order? In this video tutorial you’ll learn how to make and package cake slices to keep them delicious and beautiful! Not only does it save time on the day, your cake slices will look professional and irresistible.

In this tutorial I’ll walk you through everything from baking and assembling your cake, to cutting it neatly, wrapping each slice beautifully, storing them so they stay fresh, and transporting them without a single smudge. It’s all beginner-friendly, and you don’t need any fancy tools to get started!

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https://www.britishgirlbakes.com/recipes/buttercream-frosting/

📄READ a written version of this tutorial (with photos!)

How to Make and Package Cake Slices for Events, Sales or Gifts

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Cake slices are so popular for school events, 
brunches, bake sales, your cake business or a wedding tasting and this tutorial will show you 
how to make, package, store, transport and serve them all in a way that’s easy and looks absolutely 
gorgeous. You can use this technique with both round and rectangular cakes and it’s a great way 
to prepare desserts in advance without needing to bake everything at the last minute. Let’s start 
with I think the easiest kind of cake to use, a sheet cake. You can bake however many layers 
you’d like, of course the more layers you bake the taller your cake slices will be. If your 
cake’s quite large here’s a trick for getting it out of the pan without cracking or breaking it. 
Place a wire rack directly on top of the cake pan and then flip the whole thing upside down and 
lift the pan away. That gives you a sheet cake perfectly centred on your wire rack all in one 
piece. I’m making this one a cookies and cream cake so I’m mixing my 4-minute buttercream with 
some crushed Oreo cookies. I like to assemble these cakes on a cutting board so place your first 
cake layer on the board and cover it with filling, spreading it level with an offset spatula or 
the back of a spoon. Then place your next cake layer on top. I like to add buttercream on top 
too for the best cake to frosting ratio. Before we move on to slicing, pop it into the fridge for at 
least 30 minutes or the freezer for about 15 which makes the cake and buttercream firm up and gives 
you much neater slices when you cut them. If you want to make your cakes look even taller without 
baking more layers try this. Divide each cake in half horizontally before or after you assemble the 
cake. I’m using a wire cake leveller but you could use a serrated knife if you don’t have one. Adjust 
the wire so it’s halfway up each cake layer and gently pull it back and forth with little sawing 
motions until you’ve sliced through and then you can add extra layers of filling. Now you’ve got 
a four layer cake with three layers of filling to add height and also flavour. While the cake’s 
chilling take a moment to clean up your workspace, you don’t want any stray crumbs or smears of 
buttercream getting into your packaging later. This is also the time to prep your labels 
if you haven’t already. Having the flavour name on each slice makes everything look more 
professional and is so helpful for customers or guests especially if there are any allergies. 
Once your cake is fully chilled it’s time to slice. You’ll need your stickers or labels or 
salad tape, a serrated knife and a ruler. I’m making four slices along the long side of this 
cake. Use a ruler to mark out where you’ll cut, scoring the top lightly with your knife. Then 
slice through with a bread knife, wiping it clean after each slice. For the width of each slice I’m 
using the width of my ruler. This makes it super easy to divide the cake evenly. Don’t worry if the 
slices fall over as you cut them, they’ll be easy to handle since they’re cold. They already look 
like bakery slices and we haven’t even started packaging them yet. Now it’s time to wrap them. 
For rectangular cake slices cellophane works best, if you don’t have any cling film is fine. Place a 
slice of cake onto a sheet of cellophane and cut it wide enough so that you can fold each side in 
just past the centre of the cake. Don’t tape it yet. Keeping a finger pressed down on this part 
fold each end like you’re wrapping a present. Crease two triangle shapes on each end and then 
fold them up and over the top of the cake slice. Use one of your stickers or flavour labels to seal 
the wrap just like you would for a gift. Make sure all your labels are going in the same direction, 
it makes everything look clean and consistent when the slices are displayed together. Here the 
frosted top of the cake slice is on the right and I’m placing the flavour label so that the text 
flows in that direction for each slice. Check that your cellophane is wide and tall enough, you 
want the first two sides to overlap each other across the middle of the cake and also for the 
top and bottom. After making those triangles you need them to fold up over onto this front surface 
of the cake so you can seal everything with your label. Consistency is key especially if you’re 
selling or presenting multiple slices together. Fold the acetate or cling film the same way each 
time and place the labels in a matching position. You would use cling film the same way as this 
cellophane but I will say it doesn’t look quite as neat because the corners won’t be as sharp and 
the packaging won’t be as shiny because of all of the wrinkles and creases in cling film. If you’re 
making cake slices with different flavours the size of the cellophane will change if the cakes 
are different sizes. For example these chocolate peanut butter slices aren’t quite as tall as 
the Oreo ones because they’re made with two layers of cake instead of four. Once you’ve 
wrapped up your slices you’ll need to store them unless you’re serving them right away. I’ll share 
my tips for storing in a moment but first what if you’re working with a round cake. You’ve got two 
options. First you can cut the round cake into traditional wedge slices. These are big and they 
look gorgeous when they’re displayed at cafes or events. Just like with sheet cakes these will be 
the neatest if you package them when they’re cold so cover a tray of them with cling film or saran 
wrap and put them into the freezer for 15 minutes. Choose one side of the wedge to be the bottom of 
the slice and let the edges of the cling film meet there. Since that’s the base it won’t matter 
that the plastic overlaps and looks less tidy there. I tried wrapping these in cellophane but 
it doesn’t sit flat on the curved edge and it’s difficult to wrap tightly without the sharp 
angles that the rectangular slices have so I recommend using cling film or saran wrap instead. 
These big wedge slices are ideal for bake sales, dessert tables or for portioning cakes out in 
advance without them drying out. If you store these properly which I’ll cover in a minute 
the cling film will keep the cake moist and when you unwrap it and serve it it will still 
taste fresh and delicious. But if you prefer rectangular slices like this one you can make 
these even if you start off with a round cake. Here’s how. Cut an inch or two in from the 
edge of the cake straight across around all four sides to leave a square of cake in the 
middle. These curved edge pieces won’t work for neat rectangular slices but you can use them 
as samples or make cake pops with them instead. Make sure you don’t have any of the frosting from 
the cake left on the corners so trim a little bit more if necessary. Now divide the centre square of 
cake into rectangular slices and just like for the other cakes this is best to do when the cake is 
cold so that the cake and buttercream are firm. Now you can wrap these the same way as the cut up 
sheet cake to make neat rectangular cake slices. And yes you can absolutely make these in 
advance, in fact I recommend it. When I made these for teacher appreciation week at both of my 
kids’ schools there’s no way I could have baked, assembled, sliced and wrapped all of them in one 
day so I did it in stages across a few weeks and stored them in the freezer. They’ll be fine for 
a month as long as they’re properly wrapped and stored in an airtight container. That could be a 
sealed box or a big zip top bag or you can double wrap a tray with cling film. If the wrapping isn’t 
airtight the cake will dry out and worse it can absorb other flavours from the freezer. Move the 
slices to the fridge the day before you need them so that they thaw and they’ll be ready to go. And 
now it’s time to transport and serve these. Always transport your slices cold straight from the 
fridge. The buttercream will be firm which means it’s less likely to get damaged on the way to your 
event or drop off. Also when the buttercream is cold you’ll be able to move them from your storage 
container to your display or cake stand without the frosting smudging. And here’s a final little 
detail that really matters. Let your slices come to room temperature before serving. Buttercream 
tastes best when it’s soft and creamy not cold and firm from the fridge and also cake tastes dry 
when it’s cold. I recommend letting the slices sit out for about an hour before serving. It makes 
the texture better, the flavour more pronounced and honestly even if they’ve been frozen they’ll 
taste like they’re freshly made. So that’s how to make and package cake slices whether you’re 
selling them, gifting them or serving them at your next event. If you found this helpful 
give the video a thumbs up and subscribe for more baking and cake decorating tutorials. 
I’ve got lots more tips coming your way. Thanks for watching and I hope to see you over 
on my cake school on www.britishgirlbakes.com!