PME Round Cake Board 10in product image

PME

PME Round Cake Board 10in – 12mm Foil-Covered

SKU: GE885

£4.63(£5.56 inc VAT)

In stock
Need a quantity discount?

Request a callback

Leave your details and we will call you back about PME Round Cake Board 10in – 12mm Foil-Covered.

Delivery Information

Price Match

This PME round cake board is a 10-inch foil-covered board designed for use in professional patisserie and bakery settings. At 12mm thick, it provides a firm, stable base for finished cakes — particularly those covered in fondant, royal icing, or other decorative finishes that require a clean, professional presentation.

In a working kitchen environment, the board's rigidity means it won't flex or buckle when lifted or handled during service, which matters when carrying a dressed cake through a busy pass or setting it out for display. The foil surface is smooth enough to accept a thin layer of fondant icing if you want the board to blend with the cake design — a common approach in wedding and celebration cake work.

  • Firm 12mm construction holds its shape when handled or transported
  • Foil surface can be covered with fondant to match cake decoration
  • Suitable for tiered cakes where a stable base tier board is needed
  • Clean, professional finish appropriate for customer-facing presentation

These boards are a standard consumable in patisserie, bakery, and cake decoration workflows, and are well suited to pastry sections producing celebration, wedding, or retail cakes. They are not designed for repeated use — they are single-use presentation and transport boards. For larger cakes or multi-tier constructions, a larger diameter board would be more appropriate.

If you're unsure which board size or thickness suits your typical cake output, the team is happy to help you work through the options.

Frequently asked questions

Is a 10-inch board the right size for a standard single-tier cake?

A 10-inch board is typically used with an 8-inch or 9-inch cake, allowing a border of board to show around the base — which is standard practice for presentation and handling. If your cakes are larger or you prefer a flush fit, a bigger diameter board would be more appropriate.

Can the foil surface be covered with fondant icing?

Yes. The smooth foil surface takes fondant icing well, which allows the board to be finished in a colour or texture that matches the cake design. This is common practice for wedding and celebration cakes where a clean, unified appearance is expected.

Are these boards suitable for tiered cake constructions?

They can be used as a base board for a single tier within a multi-tier build, but for the bottom tier of a tall or heavy construction you should ensure the board is adequately supported beneath. For very heavy cakes, a drum board — which is thicker and more rigid — may be a more appropriate choice.
PME Round Cake Board 10in – 12mm Foil-Covered

£4.63(£5.56 inc VAT)

£4.63(£5.56 inc VAT)

This PME round cake board is a 10-inch foil-covered board designed for use in professional patisserie and bakery settings. At 12mm thick, it provides a firm, stable base for finished cakes — particularly those covered in fondant, royal icing, or other decorative finishes that require a clean, professional presentation.

In a working kitchen environment, the board's rigidity means it won't flex or buckle when lifted or handled during service, which matters when carrying a dressed cake through a busy pass or setting it out for display. The foil surface is smooth enough to accept a thin layer of fondant icing if you want the board to blend with the cake design — a common approach in wedding and celebration cake work.

  • Firm 12mm construction holds its shape when handled or transported
  • Foil surface can be covered with fondant to match cake decoration
  • Suitable for tiered cakes where a stable base tier board is needed
  • Clean, professional finish appropriate for customer-facing presentation

These boards are a standard consumable in patisserie, bakery, and cake decoration workflows, and are well suited to pastry sections producing celebration, wedding, or retail cakes. They are not designed for repeated use — they are single-use presentation and transport boards. For larger cakes or multi-tier constructions, a larger diameter board would be more appropriate.

If you're unsure which board size or thickness suits your typical cake output, the team is happy to help you work through the options.