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As a baking enthusiast, how do you choose your cakeboard? Do you know how many types of cakeboards are available on the market?This article will take you on an in-depth exploration of various cake board materials, including cardboard and foam, helping you find the most solid “stage” for every perfect cake.
Measure First: The Basic Guideline
Here’s a more natural, engaging version—warm but clear, perfect for product guides, baking tips, or customer communications:
Start simple: nail down your cake’s size first! If you’re not sure, just check the diameter of your baking tin, or grab a tape measure to size up the cake itself. Pro tip: opt for a cake board that’s 2 to 3 inches bigger than the cake’s diameter. That extra space does two things: it keeps the cake securely supported, and it gives your finished creation a polished, balanced look—no lopsided overhangs or snug, awkward fits!
Cost-Effective Choice: Thick Cardboard
Cardboard are the most common and economical basic option, widely used in everyday baking and parties.
Material Characteristics: Typically made from corrugated paperboard or food-grade white cardstock.
Advantages:
Cheaper: Ideal for mass production or one-time use.
Lightweight and Portable: Easy to transport and handle.
Easy to Cut: Can be readily trimmed or layered to fit cake dimensions.
Disadvantages:
The moisture-proof property of this material is not very good. If the cake itself contains a lot of moisture or needs to be refrigerated, it is prone to absorb moisture and become soft. As a result, the shape and support of the cake will be affected.
In addition, it cannot hold very heavy items. Such as multi-layered cakes, those with a lot of filling and heavy texture, or rich cheese cakes, they are not suitable to be used as a base for this material.
However, for paper cup cakes, light single-layer small cakes, or short-term display cream cakes, it is fine. They can also be used as an inner liner for the cake box.
Foam board pallet
If you want to make cakes with a high height and complex shapes, a foam core tray is definitely necessary - this thing is almost a must-have.
Its material is usually high-density foam core (such as polystyrene EPS), and both sides are wrapped with smooth food-grade white paper or tin foil.
The advantages are quite practical:
Stable and can bear weight: Whether it's a multi-layer cake, a shaped cake, or a heavy sponge cake covered with thick fondant, it won't bend or deform when placed on it, and the supporting force is very reliable;
Waterproof and resistant to freezing: It's fine to store it in the refrigerator for cooling, and it can prevent moisture from seeping in, which is perfect for pre-made fondant cakes.
However, there are also disadvantages:
It's much more expensive than cardboard;
It can't be naturally decomposed and is not as environmentally friendly;
It's difficult to cut, and only a manual knife or a serrated blade can be used to cut smoothly.
This type of tray is suitable for multi-layer wedding cakes, all-fondant cakes, large-shaped cakes, and all works that require strong stability.
More Professional and Eco-Friendly Options
Characteristics: Typically made from food-grade PET, ABS, or acrylic, available in transparent, white, and other options.
Advantages: Reusable and easy to clean/sanitize; transparent material creates a modern “floating” effect; excellent waterproof and moisture-resistant properties.
Disadvantages: Higher cost; edges may lack sharpness (select products with polished edges).
Suitable Scenarios: Commercial bakeries, teaching models requiring repeated use, dessert displays seeking a modern aesthetic.
Wooden Trays
First, let's take a look at bamboo and wooden trays - they are either made from natural bamboo or treated solid wood. These trays have a unique charm, with their retro and rustic textures making them highly decorative. Additionally, they are environmentally friendly and durable. Their drawbacks: they are quite heavy, expensive, and require careful cleaning and maintenance to prevent mold. They are often used in country-style weddings or as edible plates. High-end dessert shops also like to use them to showcase special products, instantly enhancing their display effect.
Metal trays, such as those made from tinplate. They usually have complex embossed patterns, exuding a retro elegance. Their advantages are undeniable: they are both beautiful and durable. Placing a tray under a cake will immediately enhance its sophistication. However, their drawbacks must also be mentioned: they are equally heavy, expensive, and the edges can sometimes be very sharp
How to choose reliable cake pans?
Regardless of the tray material, decorate the edges with cake ruffle paper, ribbon, or fondant—it enhances appearance while concealing the tray's edges for a professional finish. Always ensure food-grade materials are used to prevent direct contact between the cake and unsafe substances.
Final Thoughts
Though hidden beneath the cake, the cake stand is the unsung hero of the entire baking process. From budget-friendly cardboard to sturdy foam core, and on to reusable plastic, textured bamboo/wood, and metal—these diverse materials offer ample choice for bakers. Understanding their characteristics is like a general mastering their arsenal. Armed with the right tools, you'll stand firm on the dessert battlefield, ensuring every cake shines flawlessly inside and out.
Post time: Nov-29-2025