Round Cake Board WHITE (choose size)

This 3 mm thin white cake board is a white cake board discreet, rigid, and elegant, designed to present your entremets, tarts, light layer cakes, wedding cakes and tiered cakes with a professional finish. Its white surface adds a minimalist look that highlights the cake without drawing attention to the base.

Thanks to its thin 3 mm thickness, this white cake board can be used as a presentation base, base for entremets, or separator disc between two cake tiers cake. It is especially practical when you want a clean, light, and almost invisible, unlike a 1 cm thick cake drum.

This product is a 3 mm thin white board, also called a white cake board. It is different from a classic pastry board and a thick cake drum.

• 3 mm thin white board: ideal for entremets, tarts, light cakes, wedding cake separators and discreet presentations.
• Azucren white board: rather intended for classic pastry presentation and uses associated with the Azucren brand.
• FunCakes silver board: preferred for a shiny, silver finish and more visible in presentation.
• Thick cake drum: recommended for large heavy cakes, tiered cakes transported for a long time or bulky wedding cakes.

This sheet therefore focuses on the thin white cake board and not on the boards silver, Azucren boards, or thick cake drums.

The thin white cake board is ideal when you want an elegant presentation, simple and professional. Its white color matches all pastry styles: modern entremets, wedding cakes, number cakes, decorated tarts, pastel layer cakes or showcase desserts.

• Minimalist white finish: perfect for highlighting decorations.
• Discreet thickness: 3 mm for a thin and elegant base.
• Good rigidity: high-density compressed cardboard for light to medium cakes.
• Versatile use: entremets, tarts, cakes, tiered cakes, and separators.
• Food contact: protective surface suitable for presenting pastries.

It is a relevant choice for pastry chefs, cake designers, and enthusiasts who want a clean base without the bulky effect of a thick board.

The 3 mm white cake board can be used in many situations, both in professional pastry as well as in cake design.

• Entremets: thin and clean base to present a frozen or mousse dessert.
• Modern tarts: discreet support for fruit tarts, chocolate tarts, or entremets tarts.
• Light layer cakes: elegant presentation for lightly decorated cakes.
• Wedding cakes: separation disk between tiers.
• Tiered cakes: thin white interlayer to structure the assembly.
• Number cakes: neutral base that does not distract from the decoration.
• Buffets: simple presentation for individual desserts or event cakes.

For very heavy cakes, tall tiered cakes, or long transports, favor a thicker type cake drum.

Thanks to its thinness, this white cake support is very useful as a separation disk in wedding cakes and tiered cakes. It stabilizes each level without creating a gap too visible between tiers.

Its white color remains discreet under light glazes, white creams, pastel decorations or wedding finishes. It easily integrates into a structure with dowels, support rods or internal supports.

For a heavier tiered cake, use this cake board as an interlayer between tiers and place the final assembly on a thicker and more rigid base.

• Type: thin white cake board
• Use: cake support, entremets support, tier separator
• Thickness: 3 mm
• Color: white
• Material: high-density compressed cardboard
• Surface: food-grade protective film
• Care: clean with a slightly damp sponge
• Sizes: several diameters according to needs

Do not immerse the support. Dry it immediately after cleaning to preserve its rigidity. and its coating.

For a professional finish, choose a support slightly larger than your cake. This makes it easier to handle the pastry and achieve a clean border around the dessert.

• Entremets: choose a support 1 to 2 cm larger than the diameter of the cake.
• Layer cake: allow 2 to 4 cm of margin depending on the decoration.
• Wedding cake: use a disk suited to each tier, without excessive overhang.
• Tart: choose a size close to the mold to maintain a fine presentation.

A margin that is too wide can make the presentation less refined. A margin that is too narrow complicates handling and transport.

The protective coating of the white cake board limits the absorption of moisture and fats. It is therefore suitable for presenting desserts, tarts, mousses, creams, ganaches, mascarpone whipped cream and desserts kept in the refrigerator.

However, the base must not be immersed or placed on a wet surface. To preserve its stability, always place the cake on a perfectly dry board.

If the coating is cut with a knife, the cardboard can absorb more moisture. In this case, it is better not to reuse the base for a new presentation.

This base can be reused if its coating remains intact. After use, remove any residue cream or biscuit with a flexible spatula, then clean the surface with a slightly damp and a little dish soap.

• Do not soak in water.
• Do not wash in the dishwasher.
• Do not scrape with a blade or abrasive sponge.
• Dry immediately with a soft cloth.
• Do not reuse if the coating is cut, swollen, or damaged.

Gentle cleaning helps extend the life of the base, especially when it has been used only for a cold or dry presentation.

To properly structure your internal linking without cannibalizing other sheets, associate this product only to categories or complementary accessories.

• See all trays, soles, and cake bases
• Discover cake design accessories
• Cake boxes to transport your creations
• Piping bags, nozzles, and decorating accessories

Avoid using as the main anchor “white sole Azucren” or “silver sole FunCakes” from this sheet. These terms should remain reserved for the products concerned.

What is the difference between this thin base and a cake drum?
This base is 3 mm thick and remains discreet. A cake drum is much thicker, generally around 1 cm, and is better suited for very heavy cakes or long transports.

Can it be used for a wedding cake?
Yes, it can be used as a separator disc between tiers. For the final base of a heavy wedding cake, use a thicker base instead.

Is the base suitable for desserts?
Yes, it is suitable for desserts, mousses, tarts, and chilled desserts, provided the base remains dry and its coating is not damaged.

Can it be reused?
Yes, if the food-safe coating remains intact. Clean it with a slightly damp sponge and dry it immediately.

What size to choose?
For a dessert, choose a base 1 to 2 cm wider than the cake. For a decorated layer cake, allow a slightly larger margin.