The thicker, round pieces made of cardboard or foam are called cake boards. They help keep cakes upright and prevent them from toppling over while decorating or serving them. Cake boards come in a range of sizes and thicknesses. The size you also choose depends on what type of cake you are preparing. You need a board that is big enough to fit the cake but not one so big that it looks awkward — for instance, a small cake on a restaurant-sized board or a giant tiered cake on a little 8-inch round.
Size Matters: Always choose a cake board that’s slightly larger than your cake. This is essential, because if the cake is bigger than the board, the edges of the cake will droop over. Well, that isn’t ladylike at all! A couple of extra inches of board will keep things in line.
Support for Tiered Cakes: If you are constructing a tiered cake — that is, a cake with layers that are stacked on top of each other — you will want to use dowel rods. These are high sticks that support each layer. Also, be sure to use a wider board for the bottom layer so it doesn’t wobble and tip over.
One most important function that cake boards serve is keeping your cake stable. We want a cake that does not fall over, but is stable! If you are working with a tall or a heavy cake with a thin board it will tip over! No one wants that to happen! While a solid, strong board provides the support needed to evenly distribute the weight of the cake.
Foam: More rigid than cardboard boards, these boards are thicker and sturdier. Because of this strength, they are ideal for dense cakes or tiered cakes which can carry additional weight. Foam boards are also moisture-resistant, an advantage for cakes that require refrigeration.
Masonite board: Made of pressed wood material, masonite is a heavy-duty board. Masonite boards are also quite durable and can support large, heavy cakes. These are typically used for cakes that require additional support and are used for cakes made for professionals.
So whenever you are selecting the cake board, consider the type of cake you are baking. For tiny cakes, a cardboard board will likely be sufficient. It’s light and easy to use. But if you are doing there needs to be no catering or formation, make sure you're up to the expense to offer a foam or mason board. These boards help to give extra support, allowing your cake to stay secure.
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