Creating a stunning tiered cake is an achievement, but presenting it safely and stylishly requires the right foundation. The correct cake board provides crucial structural support, preventing layers from shifting or collapsing, and acts as the elegant stage for your edible masterpiece. Without a sturdy base, even the most beautifully decorated cake can be at risk.
From simple cardboard circles to decorative drums in various shapes and sizes, the options are vast. This roundup simplifies your search by highlighting eight of the best cake boards available, focusing on durability, presentation value, and suitability for multi-tiered creations. You’ll find options for every need, whether you’re a professional baker or a home enthusiast.
The Best Cake Boards for Sturdy and Stylish Support
- 30 Pack Cake Boards 10 of Each Size Round
- Wilton Performance Pans Aluminum Round Cake Pan Set
- Juvale 3-Pack 12 Inch Cake Drum – Silver, Round
- Southern Champion Tray Corrugated Greaseproof Cake Pad
- ONE MORE [25pcs] 10″ White Cakeboard Round
- Wilton 14-Inch Round Silver Cake Board
- Makins 12-Inch Hexagon Cake Board (Pack of 10)
- CK Products 10-Inch Square Cake Drum (Pack of 25)
30 Pack Cake Boards 10 of Each Size Round
This comprehensive set is an excellent starting point for any baker building a tiered cake. It includes ten boards each of the 6, 8, and 10-inch sizes, providing the essential foundations for a standard three-tier creation. Having multiple boards of the same size on hand is perfect for practicing your assembly or for making several cakes at once.
The variety in one package means you are well-equipped for numerous projects. The round shape is a classic choice that works with the majority of cake pans and decorating styles. This pack offers great value and convenience for both frequent bakers and those just beginning to experiment with layered desserts.
Wilton Performance Pans Aluminum Round Cake Pan Set
Wilton is a trusted name in baking, and these cake boards live up to that reputation. Constructed with high-grade materials, they offer sturdy and reliable support for your round cakes. The set of 12 ensures you have a steady supply for your decorating needs, making them a practical choice for regular use.
A key feature is the greaseproof finish, which protects the board from absorbing oils and moisture from your cake. This not only maintains the board’s integrity but also keeps the presentation clean. The finish is designed to be attractive enough to serve on directly, seamlessly moving your cake from the decorating turntable to the display table.
Juvale 3-Pack 12 Inch Cake Drum – Silver, Round
For bakers who prioritize style, the Juvale Silver Cake Drums offer a touch of elegance. The reflective silver surface adds a sophisticated and festive look, making it ideal for celebrations like weddings, anniversaries, and milestone birthdays. These boards are designed to be part of the presentation, not just hidden support.
Beyond their appearance, they are built for performance. Made from ultra-durable corrugated cardboard, these drums provide a strong and stable base for heavy, multi-layered cakes. Their robust construction ensures your tiered creation remains secure, while the 12-inch size is versatile for a large single tier or the bottom of a multi-tiered masterpiece.
Southern Champion Tray Corrugated Greaseproof Cake Pad
This half-sheet cake pad is the professional’s choice for larger rectangular cakes or for use as a base board under a full tiered cake stand. The substantial 19″ x 14″ dimensions provide ample space for sheet cakes or for anchoring multiple smaller tiers. Its bright white color offers a clean, neutral background that makes decorative icing colors stand out.
The construction is focused on durability and functionality. The fluted corrugated material is inherently strong, while the special white coating acts as an effective barrier against moisture and grease. This prevents the board from becoming soggy and maintains a professional appearance from the bakery to the presentation table.
ONE MORE [25pcs] 10″ White Cakeboard Round
![ONE MORE [25pcs] 10](https://m.media-amazon.com/images/I/41JwU6EVGIL._SL500_.jpg)
If you frequently bake 10-inch cakes, this bulk pack of 25 boards is a highly practical and economical solution. The single-walled corrugated construction strikes a balance between being sturdy enough to support a cake and being lightweight for easy transport. The laminated surface is crucial for preventing grease and moisture from weakening the board.
These boards are designed with convenience in mind. The white lamination contains any mess, allowing for easy cleanup—simply dispose of the board after use. They are also noted as being recyclable, which is a considerate feature for environmentally conscious bakers. This pack is perfect for those who need a reliable, disposable option in a standard size.
Wilton 14-Inch Round Silver Cake Board
A 14-inch cake board is essential for supporting the bottom tier of a larger tiered cake or for a single, impressive large cake. Wilton’s version in a silver finish combines this necessary size with a decorative touch. The metallic surface provides a ready-made, elegant platform that complements virtually any cake design or party theme.
As a product from a leading baking brand, you can expect a level of quality and reliability. This board is designed to be strong enough to handle the weight of a large cake without bending or buckling. It’s an ideal choice when you need a foundation that is both functional and contributes to the overall visual appeal of your presentation.
Makins 12-Inch Hexagon Cake Board
Step away from the traditional round shape with these unique hexagon cake boards. A hexagonal base can modernize your cake’s appearance and serve as a fantastic design element. This shape is particularly popular for contemporary, geometric, or “honeycomb”-themed cakes, offering a fresh alternative for creative bakers.
The pack of ten ensures you have enough for multiple projects or experiments. The 12-inch size provides a substantial base for a feature cake or a large tier. Using a board with a distinctive shape is a simple way to add immediate visual interest and sophistication to your tiered cake creations without extra decorating effort.
CK Products 10-Inch Square Cake Drum
Square cakes have a distinct and elegant presence, and they require a square base for proper support. This 25-pack from CK Products is tailored for bakers who specialize in or frequently make square-shaped tiers. The cake drum design typically indicates a thicker, sturdier board, which is excellent for heavier cakes.
The large quantity in the pack makes it a cost-effective choice for professional bakers, baking clubs, or avid home bakers who go through supplies quickly. Having a dedicated square board ensures your cake has a perfect foundation that matches its shape, providing stability and a clean, professional finish for your square-tiered cakes.
How to Choose the Best Cake Boards for Tiered Cakes
When I build a tiered cake, the foundation is everything. It’s not just about looks; it’s about safety and stability from the bottom tier all the way to the top. Choosing the wrong board can lead to a cake disaster, and nobody wants that. So, let’s talk about what I look for when picking out the best cake boards for tiered cakes.
First, and most importantly, is material and strength. The board for your bottom tier is carrying the entire weight of the cake. For heavier cakes, like dense fruit cakes or large buttercream creations, I always go for a thick, solid board. My top choices are MDF (Medium-Density Fiberboard) or corrugated cardboard that’s been coated for moisture resistance. MDF is incredibly sturdy and doesn’t bend, which gives me total peace of mind. For lighter cakes, like a chiffon or angel food cake, a sturdy, food-safe corrugated board is often sufficient. I always check the weight capacity if it’s listed.
Next, consider the size and shape. This seems obvious, but it’s a common mistake. The board for each tier should be at least 2 to 4 inches larger in diameter than the cake itself. This extra space is crucial for a few reasons: it gives me room to decorate the sides without getting my turntable messy, it provides a safe area to grip the cake when moving it, and it just looks more professional. If my bottom tier is a 10-inch round cake, I’ll use a 14-inch round board. For square cakes, I use square boards. Matching the shape is key for both stability and aesthetics.
Then there’s the surface and finish. What is the board covered with? A plain, uncoated cardboard can absorb grease and moisture from buttercream, creating ugly stains and potentially weakening the board. I prefer boards with a foil or plastic coating. Foil-coated boards are great because they look clean and shiny, and they create a good barrier. Some even have a non-slip surface, which is a nice bonus. For a seamless look, I can cover the board myself with a decorative ribbon or fondant, but starting with a clean, coated surface makes that process much easier.
Finally, think about thickness and support. Thickness directly relates to strength. For any tier that will have another cake stacked on top of it, I use a thicker board. I often use plastic plate separators or dowels through the cake and into the board below for added structural support. The board itself must be thick enough to hold those dowels securely without splitting or bending. A flimsy board will buckle under the pressure, risking a collapse. For the very bottom board that sits on the table, I might even double up two thin boards for ultimate stability, especially for a very tall or heavy cake.
FAQ
What size cake board do I need for each tier?
A good rule I follow is to have the cake board be 3 to 4 inches larger in diameter than the cake sitting on it. For example, if my bottom tier is an 8-inch cake, I’ll place it on a 12-inch cake board. This gives me plenty of room to decorate the sides without the turntable getting in the way, and it provides a safe “handle” to hold onto when I need to move the cake. For tiers that will be stacked, the board only needs to be the same size as the cake or just slightly larger, as it will be hidden.
Can I use the same type of board for the bottom and middle tiers?
You can, but you shouldn’t. The bottom tier board bears the entire weight of the cake, so it needs to be the strongest and thickest one you have. I use a solid MDF or heavy-duty corrugated board for the base. For middle tiers, the board can be slightly thinner, but it still needs to be sturdy enough to support the tiers above it. I always ensure any board used for stacking is thick enough to hold my support dowels without bending.
How do I prevent my cake board from showing?
I have a few tricks for this. The most common method is to cover the edge of the board with a ribbon that matches my color scheme. I simply use a bit of royal icing or double-sided tape to secure it. If the cake is covered in fondant, I sometimes will cover the board with a thin layer of fondant as well, creating a seamless “plate” for the cake. For a more rustic buttercream cake, I might pipe a shell border or use rosettes around the bottom edge to hide the board completely.
Are foam core boards safe for tiered cakes?
Foam core boards are very lightweight and rigid, which makes them attractive. However, you must be careful. Not all foam core is food-safe, as the foam inside can be exposed if the edges are cut. I only use foam core boards that are explicitly labeled as food-safe and have a solid, waterproof coating on all sides. Even then, I reserve them for lighter cakes or for middle tiers, not for the heavy-duty base tier.
Do I need to use dowels with my cake boards?
Absolutely, yes. The cake boards provide a solid base, but the dowels (or other internal supports) are what actually carry the weight of the upper tiers down to the bottom board. I never stack a tiered cake without using plastic straws, wooden dowels, or cake pillars. I insert them into the bottom tier’s cake, making sure they are perfectly vertical and cut to the exact height of the cake, creating a stable platform for the next board and tier to sit on.
Can I make my own cake boards?
You can, but I only recommend it for non-structural purposes, like a single-layer cake board. For tiered cakes, the precision and strength required are hard to achieve at home. Store-bought boards are engineered for specific weights, have consistent food-safe coatings, and are cut to perfect circles. The risk of a homemade board warping, splitting, or not being food-safe is too high for me to take with a cake I’ve spent hours creating. It’s one area where I believe it’s best to invest in professionally made products.