Sounds like a really silly question:

We are deciding to start off only doing dessert cakes, rather then birthday cakes (due to the retail establishment that is allowing us to place our items for sale . . it makes more sense for us to focus on dessert cakes, that are readily available for purchase, rather than special order cakes).

We have decided that we will pick one size for dessert cakes, and stick to it, to help cut packaging costs . . at least for now. Maybe 8 " or 10" cakes. But probably 8".

My silly question is this: If we do an 8" cake, then I guess we need a 10" cake board? And if we use a 10" cake board, will it fit in a 10" cake box, or will we need 12" cake boxes?

Thank You!!!

8" cakes can also sit on 9" cake boards. It depends upon your bottom border. The 9" board should be used with a 9" box. Make sure the box, whichever diameter you choose, is tall enough to accommodate the tallest cake you will make.

Thanks for the info!

I always need to buy the biggest boxes . . my cakes are high, with flowers and my cupcakes are mountained out of that addictive thing called butter cream

Kuya, some of my cakes are too high, but my boxes are the hot pink ones from brp, so no options on taller. I cut two straws the right height and tape them to the two front sides if the box. I lower the box top, now propped up by the straws, and wrap the sides neatly with plastic wrap. The box still looks professional and the cake is still showcased in the window. I have also cut two boxes to make a tall box, but be sure to add it to your price or you will lose that extra box price.

I cut the top off of one box and the bottom off of the other. I then fit the top bow over the bottom. This way, you won't be staring down at a big seam between the boxes. With a ruler. I make sure the box is even, for example 5 1/2 inches on all sides. I then tape the entire seam on the inside of the box with packaging tape. I don't tape the outside because the box would be ugly, but the tape keeps it nice. By the time I add the ribbon to the box (as I always do), nobody will notice. Plus I use windowed boxes so the attention is on the cake. This will work for any size box.

Panel, that is a tough one. Just go to a store like Michael's and get the regular boxes when you need to make one out of two. I go to brp, but if you don't need 100 at a time, they are really expensive.

cakegrandma, I would drop the stapler on the cake.

If I have made a cake with intricate decorations on the top and needing more space than the lid is currently giving I always put a diagonal cross on the lid corner to corner - and then with very sharp scissors cut through the cross, so making two cuts in the lid effectively nearly corner to corner. This means that the edge of the lid still fits onto the bottom of the box but you can now bend back the triangles to make space for the cake top decoration. By adding a sheet of cling film (USA - plastic wrap is it???) over the entire lid of the box - this means that the dust is prevented from entering, the lid is fitted securely too but there is still lots of space for the sugar flowers or modelling not to get crushed by the lid. So there is another suggestion for you. Cheers. K

cakecoach, is this on a regular bakery box with the wing sides and the tab front flap?

It is called (in UK anyway) a standard white cake box. (Separate base and lid) They make a heavy duty one too. But the standard box - which you buy flat and we have to assemble together folding in the edges and connecting them - is very easy to make the cuts in the lid and add the cling film with cellotape all around the edge to secure it (or USA plastic wrap with sticky tape) I think that is the correct words!! You can buy extensions too but these just raise up the lid on stilts - and still looks a little unstable to me!