Whether you are new to cake decoration or just doing a one-off here are a few pointers to choosing a cake board size.
1. Measure, measure, measure…it seems a basic tip but if I had a penny for every time someone says that they are not sure of what size cake they are going to make or have made. Measure your tin sizes as a first off!
2. What type of cake are you making – fruit, sponge or stacked etc. Weights of cake can be quite heavy particularly if they are fruit cakes that are covered in sugar paste (roll out icing), and/or are stacked. Even a large sponge cake can gain extra weight and diameter with sugar paste covering it. Very thin cake cards may not be appropriate in this instance as they could warp a thin cake board and fall off so stick to a drum board (12mm thick) to help support the weight. Likewise Royal iced cake I always advise to use a drum board to prevent risk of cracking the icing and due to its weight.
3. There are no hard and fast rules for what size of cake board you use but usually 2-3 inches (25-50mm) larger than the cake is sufficient. Think about the design of your cake too, for instance if you are going to put decoration or lettering onto the board you might be better with a larger size cake board. Cakes can always be off set on round or square boards too i.e. setting the cake to the back of the board leaving more room to the front.
Cake boards now come in a variety of sizes and colours and vary in thickness from 1.75mm up to 12mm thickness (cake drum). A 3mm cake board is usually adequate for a sponge cake if you are looking to keep costs down.
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