PME Medium Rolling Out Board product image

PME

PME Medium Rolling Out Board for Cake Decorating

SKU: HZ075

£25.85(£31.02 inc VAT)

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The PME medium rolling out board is a flat polyethylene surface designed for rolling out sugar paste, marzipan, and similar materials used in cake decoration. It provides a stable, non-porous base that holds its shape under repeated use and is straightforward to clean down between tasks.

In a professional bakery or patisserie environment, a dedicated rolling board like this keeps decoration work separate from general prep surfaces, which helps maintain hygiene and avoids cross-contamination of flavours or colours. The smooth polyethylene surface gives consistent results when rolling thinner pieces, and the board sits flat without warping — important when precision matters for delicate decorative work.

  • Smooth surface supports even rolling of sugar paste and marzipan
  • Non-porous polyethylene resists staining and is easy to wipe clean
  • Lightweight and easy to store flat when not in use
  • Suitable for professional cake decorators and patisserie teams

It is worth noting that the surface should not be used with craft knives or sharp blades, as these will score and damage the board. Cleaning is straightforward — warm soapy water followed by drying with a paper towel is sufficient. The board should always be stored flat to prevent any distortion over time.

This board is best suited to bakeries, patisseries, and cake studios that carry out regular decorating work on smaller items. It is sized for detailed work rather than large-scale rolling; operations handling consistently high volumes of sugar work may find a larger board better suited to their throughput.

If you are unsure whether this size is right for the type of decorating work you do, the team is happy to help you choose the most practical option.

Frequently asked questions

Is this board suitable for use with sharp tools or cutters?

The board is not suitable for use with craft knives or sharp blades, as these will scratch and score the polyethylene surface over time. It works well with smooth rollers and soft cutters, but sharp implements will shorten the board's useful life.

How should this board be cleaned and maintained in a professional kitchen?

Warm soapy water and a paper towel or clean cloth is sufficient for day-to-day cleaning. The board should be dried thoroughly after washing and stored flat — stacking heavy items on top or storing it at an angle can cause distortion over time.

Is this the right size for high-volume cake decorating work?

This board is well suited to detailed work on smaller items such as individual cakes, cupcakes, and sugar decorations. If your operation involves regularly rolling larger quantities of paste or working on bigger cake tiers, a larger-format board would likely be more practical for your throughput.
PME Medium Rolling Out Board for Cake Decorating

£25.85(£31.02 inc VAT)

£25.85(£31.02 inc VAT)

The PME medium rolling out board is a flat polyethylene surface designed for rolling out sugar paste, marzipan, and similar materials used in cake decoration. It provides a stable, non-porous base that holds its shape under repeated use and is straightforward to clean down between tasks.

In a professional bakery or patisserie environment, a dedicated rolling board like this keeps decoration work separate from general prep surfaces, which helps maintain hygiene and avoids cross-contamination of flavours or colours. The smooth polyethylene surface gives consistent results when rolling thinner pieces, and the board sits flat without warping — important when precision matters for delicate decorative work.

  • Smooth surface supports even rolling of sugar paste and marzipan
  • Non-porous polyethylene resists staining and is easy to wipe clean
  • Lightweight and easy to store flat when not in use
  • Suitable for professional cake decorators and patisserie teams

It is worth noting that the surface should not be used with craft knives or sharp blades, as these will score and damage the board. Cleaning is straightforward — warm soapy water followed by drying with a paper towel is sufficient. The board should always be stored flat to prevent any distortion over time.

This board is best suited to bakeries, patisseries, and cake studios that carry out regular decorating work on smaller items. It is sized for detailed work rather than large-scale rolling; operations handling consistently high volumes of sugar work may find a larger board better suited to their throughput.

If you are unsure whether this size is right for the type of decorating work you do, the team is happy to help you choose the most practical option.