I
t's a sweet centerpiece at the reception: a towering wedding cake, with flowers and ribbons cascading down its beautifully iced layers. And while it looks too pretty to eat, all too soon it's time for dessert - and time to cut into the masterpiece. What's the best way to do this so you end up with beautiful slices?

Lift off the top layer and either serve this one first, or consider saving it for the bridal couple to eat on their first anniversary. For a tiered cake, remove the individual tiers and then cut each layer individually, says Patsy DiBenedetto, owner of the Tarrytown Pastry Chef.

"If it is square, it is easy to cut slices," DiBenedetto says. "If it is a round layer, cut a whole in the center and then cut all around the outside.

"Use a knife that has a serrated edge," advises Suzy Bales, author of "Garden Parties." Dip the knife in water and wash it off between slices.

And if you're making the cake yourself, you may be planning to decorate it with real flowers. In that case, Bales says, be aware of which flowers are edible and which are not. Roses, for instance, should be organically grown so they have no pesticides, so don't shop at the local florist for roses to use on a cake.

If you obtain organic rose petals, they're nice to candy and sprinkle over a cake, she says. You can candy them quite easily, and candied rose petals glisten like candy on a cake. You can also use candy violets or pansies, she notes.

"Whip up some egg white by stirring it with a fork," Bales says. "Cover the petals with the egg white, which acts as a preservative, and then sprinkle superfine sugar on them. If you don't have superfine, just put regular sugar in the blender and puree it."