Creating A Wedding Cake Box: A Step-By-Step Guide

Wedding cake boxes can be hard to come by, especially for taller cakes. They can also be expensive, so why not make your own? It's easier than you might think to create your own professional-looking cake boxes, and there are plenty of tutorials online to show you how. You can even make them to match your business.

Choosing the right cake box

Size

Firstly, ensure that your cake box is the appropriate size for your cake. Measure the dimensions of your cake, including any decorations or toppers, and select a box that is slightly larger to accommodate it comfortably. Standard cake boxes typically come in sizes ranging from 8" x 8" x 8" to 12" x 12" x 18", but you can also find taller boxes designed specifically for tiered cakes.

Sturdiness

Opt for a sturdy and durable cake box to ensure your cake remains intact during transport and storage. Look for boxes made from thick cardboard or corrugated paperboard, which will provide more structural support than flimsy alternatives.

Food Safety

When choosing a cake box, it is essential to prioritize food safety, especially if your cake contains perishable ingredients. Select a box that is made from food-safe materials and is free of any strong odors or chemicals that could affect the taste of your cake.

Aesthetics

While the primary function of a cake box is to protect the cake, you may also want to consider its appearance, especially if the box will be displayed at the wedding. Opt for a box with a clear window, allowing guests to admire the cake without opening the box. You can also choose a box that matches your wedding color scheme or one that can be easily decorated or customized.

Ease of Assembly

Some cake boxes come pre-assembled, while others require folding and securing before use. If you are short on time or are not confident in your crafting abilities, opt for a box that is ready to use out of the package. Alternatively, if you plan to assemble the boxes yourself, ensure that they come with clear instructions and any necessary adhesive materials, such as double-sided tape or stickers.

Cost

Finally, consider your budget when selecting a cake box. Prices can vary depending on the size, material, and brand of the box. Compare prices from different suppliers and consider the quantity you require to make an informed decision that fits within your financial plan.

DIY wedding cake

Making your own wedding cake is a fun and rewarding project. Here is a step-by-step guide to creating a simple and elegant DIY wedding cake.

Planning and Preparation:

Before you begin baking, it is important to plan and gather the necessary ingredients and tools. Decide on the number of tiers and the size of your cake. Common pan sizes for layered cakes are 6", 8", and 10". You will also need a cake drum or board that is larger than your bottom tier. Other essential tools include a cake leveler, cake circles or boards with holes in the center, bubble tea straws or dowels for support, and a turntable for decorating.

Baking the Cake:

The cake recipe typically starts with a boxed mix, which you can enhance by adding extra ingredients like flour, sugar, eggs, oil, and extracts. For a white cake, use oil instead of butter, and clear vanilla extract to maintain the bright white color. You can also add a box of instant pudding for a denser texture. Grease and flour your pans, fill them halfway with batter, and bake according to the recipe on the box, making sure not to overfill or overbake your cakes.

Making the Frosting:

For a true white frosting, use a combination of cream cheese, salted butter, and Crisco (white). Bring these ingredients to room temperature, mix until light and fluffy, and then slowly add powdered sugar and extracts. You can adjust the consistency by adding milk if needed.

Stacking and Decorating:

Once your cakes are completely cooled, you can start assembling your tiers. Place the largest cake layer on the drum or board, frost it, and add a ring of frosting to hold in the filling (such as strawberry preserves). Repeat this process, stacking and filling each layer, and then add bubble tea straws or dowels to support the weight of the tiers above. Apply a crumb coat by frosting the outside of the cake and scraping off most of the frosting. Chill the cake in the refrigerator before repeating the process for the middle and top tiers.

Final Decorating and Transport:

To create a textured look, use an offset spatula to add generous amounts of frosting to the sides and top of the cake, then turn your turntable and scrape away some of the icing with a small spatula or the back of a spoon. For fresh flower decorations, wrap the stems in floral tape and set them in mounds of frosting. Always store the cake in the refrigerator until transport, and consider boxing smaller cakes individually to ensure they stay secure during delivery.

Tips and Tricks:

• Practice your baking and decorating skills in advance, and give yourself plenty of time to fix any problems that may arise.
• You can bake and freeze your cakes a couple of weeks before the wedding, and then decorate them a few days in advance.
• When baking multiple cakes, prepare the mixes no more than two at a time, and swap the pans on the bottom and top rack halfway through baking for even cooking.
• For a denser cake that can support the weight of tiers, use a denser cake mix like Pillsbury, and cut back on the water or milk in the recipe.
• If using fresh flowers for decoration, be careful as not all flowers are food-safe.

How to tier a cake

To tier a cake, you'll need to assemble the tiers by layering cake and fillings, creating a support structure, stacking the cakes on top of each other, and adding final touches. Here's a step-by-step guide:

Layer your cakes:

Start with the top tiers so they have time to set before stacking. You'll need a cake board the same size as each cake. For example, a 6" cake will sit on a 6" cake board. Pipe or spread a dollop of frosting onto the cake board to attach the first layer of cake.

Pipe or spread filling onto the cake layer, then press the next cake layer on top. Continue alternating cake layers and filling. Ensure the layers are level by trimming the tops with a serrated knife before assembling.

Check that the sides of the cake are straight and not leaning to one side. As you place each cake layer, spin it on a turntable to view it from different sides, ensuring it sits directly on the layer beneath.

Chill the assembled cake in the fridge for an hour or the freezer for 30 minutes while you prepare the next cake.

Create a support structure:

For the bottom tier, use a cake drum, which is thicker and stronger than standard cake boards. The higher tiers don't need to support any weight, so you can use thin cardboard rounds with a greaseproof lining.

Insert the first support into the bottom tier, pushing it all the way down until it touches the board. Pull it out, then cut it where it meets the top of the cake. This ensures the support is the same height as the frosted cake. You can use boba straws or wooden/plastic dowels for support.

Line up the rest of the supports against the first one and cut them to the same size. Insert the first support back into the hole in the bottom tier. For cakes 10" or bigger, use a support in the centre, and sometimes for 8" cakes.

Place four more supports around the cake in a square formation, keeping them 2 inches apart from each other and at least 1 inch within the circle drawn on the cake. Push them all the way down, ensuring they are straight and not leaning to one side.

Stack your cakes:

When you're ready to stack, slide an offset spatula under the chilled cake to loosen it from the larger cake board. Angle the spatula sideways to raise the cake and slide your hand underneath to lift it.

Spread buttercream in the middle of the bottom cake to make it sticky, then lower the next cake tier onto it, centring it carefully. Repeat this process for each additional tier.

Cover your seams:

To tidy up the joins between the tiers, pipe buttercream around the bottom of one of the cakes, resting the bag down to completely cover the join. Use a frosting smoother to scrape around the cake, pushing the buttercream into the gaps between the tiers to create a neat and smooth finish.

Add decorations:

You can add decorations after stacking to see how everything lines up and choose the front of your cake. If you prefer to decorate before stacking, use a cake lifter to help lower the top tiers onto the bottom tier without damaging the frosting or decorations.

Chilling the cake first will allow you to push the top tier off the cake lifter and adjust its position if needed. If the frosting has set, you can also use your hands to push the cake off the cake lifter.

Transporting a wedding cake

• Check with the baker: If you are transporting a cake from a professional bakery, get their transportation recommendations first. Find out the measurements and weight of the cake, and whether it needs to be refrigerated.
• Use a cake drum and sturdy cardboard box: The easiest way to transport a wedding cake is to ensure it is tiered on a cake drum that fits perfectly inside a sturdy cardboard box. A cake drum is a heavy-duty cake board, typically at least 1/2 inch thick, with a wooden dowel securing the cake. The box should be the same width as the cake drum, tall enough for the cake, and well-taped to keep the cake safe.
• Reserve a flat place in your vehicle: The wedding cake should be placed on a level surface, such as the floor of the car or the back if the seats can go down completely flat. Avoid laps and tilted seats, and do not place the cake inside a container that you have to pull up and out.
• Keep the vehicle cool: Even if the cake does not need to be refrigerated, keep your car cool during the drive. Delicious buttercream cakes can melt in warm conditions, so keep the air conditioner on and the cake out of direct sunlight.
• Drive carefully: Send two people to transport the cake if possible, with one sitting next to the cake box to hold it steady. Drive slowly and carefully, avoiding speed bumps, sharp turns, and sudden stops.
• Save the cake stand for the venue: It is best to place the cake on the cake stand when you arrive at the venue, rather than transporting it on the stand.
• Pass these steps to the pickup person: If someone else is collecting the cake, send them this information so they know how to handle the cake and have a flat space ready in their vehicle.

Other tips to ensure a safe journey include:

• Dowelling the cake: Use wooden dowels for structural support, with a centre dowel to keep the cake upright and centred.
• Chilling the cake: Cold buttercream acts as armour for the cake, helping it stay together during transport.
• Using non-skid padding: Place non-skid drawer and shelf liners in the car to keep the cake box stable.
• Making your car cold: Turn the air conditioning on full power before placing the cake inside, especially on warm or humid days.
• Driving cautiously: Drive slowly and carefully, as if you have a precious baby in the car. Take turns slowly and come to a complete stop before turning.
• Bringing a cake repair kit: Take extra frosting, icing spatulas, and other cake-decorating tools to touch up any dents or smudges.

By following these tips, you can ensure your wedding cake arrives safely and securely at the venue.

Storing a wedding cake

Before Storing:

• It is recommended to chill the cake in the refrigerator first. This will harden the icing, making it easier to wrap the cake without messing up the frosting.
• Remove all decorations and ornaments from the cake, including fresh flowers, sugar flowers, and fondant flowers. This is to ensure the cake can be wrapped airtight, with no room for airflow, reducing the chance of spoilage.
• If you wish to keep the decorations, place them in a dry area at room temperature.

Wrapping and Freezing:

• Wrap the cake with plastic wrap, pressing it directly against the surface of the cake and icing.
• Then, wrap the cake with at least two layers of foil to shield it from anything else in the freezer.
• Place the wrapped cake inside an airtight container or freezer bag and put it in the freezer.
• Label the cake so you know what it is and when it was frozen.

Transporting:

• When transporting the cake, box smaller cakes individually and ensure larger cakes are secure.
• Load the cakes onto a flat, clean surface in your vehicle.
• Plan your route and timing to ensure a smooth delivery.

Defrosting:

• To defrost the cake, take it out of the freezer and place it in the refrigerator for about 24 hours.
• Then, remove the cake from its packaging and let it sit at room temperature for a few hours before serving.

Food Safety:

• Cakes with perishable ingredients like mousse or cream cheese icing should be refrigerated.
• If your cake has been displayed at room temperature, it is only safe to eat for up to four hours, including decorating and delivery time.

Other Tips:

• Oil-based cakes tend to last longer in the freezer.
• If you are concerned about smells or flavours from other items in your freezer, use airtight containers, or put a box of baking soda in the freezer to absorb odours.
• If possible, store the cake somewhere it will not be disturbed for a year, like a family member's house, to avoid accidental defrosting and refreezing.

Frequently asked questions