Choosing The Right Board For A 12-Inch Wedding Cake

When it comes to wedding cakes, the cake board is an important consideration. While it may seem like a minor detail, it is crucial for both the stability and presentation of your cake. The right cake board can ensure your cake remains intact during storage and transportation, while also complementing its design. As a general rule, your cake board should be 2 to 3 inches bigger than the diameter of your cake. This allows for any additional thickness from icing, marzipan, or other decorations. For a 12-inch wedding cake, a cake board between 14 and 15 inches would be a suitable choice, with the option to go even larger if you plan to include intricate decorations or lettering on the board. Additionally, consider the weight of your cake when selecting a cake board. Fruit cakes, for example, tend to be heavier and would require a thicker and sturdier board, such as a '12mm drum' style.

Cake board thickness

The thickness of your cake board is important to consider, especially when creating a large cake with multiple tiers. The thickness of your cake board will depend on the type of cake you are making. For example, a heavier cake such as a fruit cake would require a thicker cake board for support.

Fruit cakes, wedding cakes, and Christmas cakes are all examples of heavier cakes. For these cakes, it is recommended to use a '12mm drum' cake board. These thicker boards provide strength and rigidity, which is essential for transporting your cake safely. They can also accommodate the extra weight of marzipan, icing, and decorations that are commonly found on wedding cakes.

On the other hand, if you are making a lighter cake such as a sponge cake, carrot cake, or chocolate cake, you can opt for a thinner cake board. A "3mm hardboard" will be sufficient to support the weight of the cake without overwhelming it.

For cakes that are particularly large or heavy, such as a multi-tiered wedding cake, a thicker board like a drum would be a good choice. These boards provide the necessary strength and stability to prevent your cake from collapsing or bending under its own weight.

Additionally, consider the diameter of your cake when choosing the thickness of your board. As a general rule, your cake board should be 2 to 3 inches bigger than the diameter of your cake. This allows for any icing, marzipan, or decorations that will extend beyond the cake itself.

In summary, the thickness of your cake board is determined by the type of cake you are making and the overall weight it needs to support. For heavier cakes, opt for a thicker "12mm drum" board, while for lighter cakes, a thinner "3mm hardboard" will suffice. Always ensure your cake board is large enough to provide a stable base for your creation.

Cake stand size

When choosing a cake stand, the most important factor to consider is the size of the cake. As a general rule, the stand should be slightly larger than the cake itself. For a 12-inch cake, a 14-inch stand would be a good choice. If you want a multi-tiered cake, you will need a stand with a wider base for more balance and easier weight distribution.

The type of cake you have will also determine the size and type of cake stand you need. For example, if you have a heavy cake, such as a fruit cake, you will need a thicker and stronger cake stand, such as a '12mm drum' board. This type of board provides the stability needed for dense bakes. On the other hand, lighter cakes like sponge cakes can use a thinner cake stand, such as a "3mm hardboard", to avoid overwhelming the cake.

The style of your cake will also influence the size of the stand. If your cake has minimal edge detailing, you can choose a stand that is the same size as the cake board, creating a snug fit. However, for more intricate cakes, a larger stand will give the cake more room. Additionally, if you plan to add lettering or decorations to the cake board, choosing a slightly larger stand will provide extra space.

It is also important to consider the weight capacity of the cake stand, especially for multi-tiered cakes. Opt for sturdier stands made of metal rather than cardboard to ensure they can bear the weight of the cake.

Finally, the shape of the cake stand can also affect its stability. A square-shaped stand provides a sturdier base and better balance than a round one, making it ideal for heavier cakes.

Cake board shape

When it comes to the shape of your cake board, there are a few things to consider. Cake boards are available in a variety of shapes, including square, round, heart, hexagon, and rectangle. The shape you choose will depend on the overall design and style of your cake.

If you're creating a traditional wedding cake with multiple tiers, a round or square cake board is a good choice. This shape will complement the circular tiers of the cake and create a cohesive look. It's also a good idea to choose a cake board that is slightly larger than the cake itself, typically two to three inches bigger. This will provide enough space for any decorations or lettering on the board and ensure that the cake is proportional to the board.

For a non-traditional or novelty cake, you might want to choose a uniquely shaped cake board to enhance the overall presentation. For example, a heart-shaped cake board can add a romantic touch, while a hexagon or rectangle-shaped board can give a modern and unique look to your cake design.

Additionally, consider the weight and type of your cake when selecting a cake board. Fruit cakes, for instance, are typically heavier and require a thicker and sturdier board, such as a 12mm drum board. Lighter cakes, such as sponge cakes, can be placed on thinner boards, like a 3mm or 4mm hardboard.

Remember, the cake board not only provides structural support but can also enhance the overall presentation of your cake. Choose a shape that complements your cake design and adds to the overall aesthetic of your wedding cake.

Weight of the cake

The weight of a 12-inch wedding cake will depend on the type of cake and the number of tiers. For example, a 12-inch chocolate mud cake (a dense and heavy cake) with chocolate ganache filling weighs around 8 kg. A 12-inch chocolate buttercream cake with icing weighs approximately 3.59 lbs plus 6-7 lbs for icing, depending on the decorations.

If you are making a tiered cake, the weight will depend on the number of tiers and the type of cake used for each tier. For instance, a three-tier cake with 6, 8, and 10-inch tiers might weigh around 17 lbs, not including the weight of the icing and decorations.

The weight of the cake is an important consideration when choosing a cake board and box. Fruit cakes, wedding cakes, and other dense cakes require a thicker and stronger '12mm drum' cake board for support. Lighter cakes, such as sponges, can use a thinner '3mm hardboard'. As a general rule, the cake board should be 2 to 3 inches bigger than the diameter of the cake to allow for icing and decorations.

When transporting a large wedding cake, it is essential to use a sturdy cake board and box to prevent damage. A heavy plywood base or a drum-style board may be necessary to support the weight of the cake. Additionally, a cart or trolley can be helpful for moving the cake safely and easily.

Cake board material

Cake boards are an essential component of cake decorating and can be used to distribute the weight of different cake tiers and add to the design of the cake. When choosing a cake board, it is important to consider the size, weight, and style of your cake. The board should be at least two inches bigger than the cake to allow for decorations and icing.

There are several materials that can be used for cake boards, each with its own advantages and disadvantages:

• Cardboard cake boards are a common option and can be easily found in stores. They are usually disposable and need to be covered with foil or food-safe material to prevent them from absorbing icing.
• Foam cake boards are preferred by many decorators as they offer more stability, are less likely to sink, and have more resistance to grease.
• Plywood cake boards are often used by professional cake decorators as they provide a strong and sturdy base for cakes.
• Masonite is a type of engineered wood that is used for making reusable cake drums, which are wider than the cakes and provide stability during transportation.
• Disposable cake drums made of cardboard are also available, but they may not provide the desired thickness and can be cumbersome.

When choosing a cake board material, it is important to consider the stability and aesthetics of the board, as well as its ability to distribute the weight of the cake evenly. Decorators may also want to cover their cake boards with fondant, wrapping paper, scrapbook paper, or fabric to enhance the overall presentation and hygiene of the cake.

Frequently asked questions