The most common packaging mistake is a box that is too tight. The icing touches the walls, the lid presses on the topper, and the cake looks messy before the customer even opens it. Here is how to pick the right size every time.
The 2-inch rule
Choose a box that is about 2 inches wider than the cake. That gap lets you slide the cake on its board into the box without scraping the sides. For height, measure the cake with its topper and add about an inch.
| Cake size (round) | Box width | Box height |
|---|---|---|
| 6 inch | 8 inch | 5 inch (6 inch with a tall topper) |
| 7–8 inch (about 1 kg) | 10 inch | 5–6 inch |
| 9–10 inch | 12 inch | 6 inch |
| Two-tier or tall cake | 2 inch more than the widest tier | 8 inch or more |
Rule of thumb only. Cake weight per inch depends on your recipe, so measure your own cake.
Use a cake board that matches
A board the same size as the cake looks neat, but one that is 1–2 inches larger is easier to lift and gives you room to hold the cake. If you use a larger board, size the box to the board, not the cake.
Tips that prevent damage in transit
- Chill the cake before boxing so the icing is firm.
- Keep the cake on a non-slip mat or a dab of icing on the board.
- Place the box flat, never on its side, and avoid stacking in the car.
- Remove tall toppers and send them separately if the lid will not close freely.
Ordering for a bakery?
If you pack many cakes a week, buy your two or three most-used sizes in bulk. Quantity pricing applies in the cart, and you can message us for a quote on larger orders.
