Cake plate round extra strong Rose Gold Ø 30 cm

Cake plate round extra strong Ø 30 cm

Cakes are always a highlight, whether for a birthday, anniversary or the supreme discipline: a wedding. Creativity is unbridled and you certainly have a certain image in your head of what your dream cake should look like. Unfortunately, you often only realize after you have finished making the cake that you have forgotten one important aspect: The cake plate! Unfortunately, it is also very difficult to place the cake on a stable base afterwards. That's why you should definitely buy a stable cake plate in the right size early on and use it straight away.

Simple tricks for the perfect cake base

This cake plate can be used to transport both light and heavy, multi-tiered cakes. The right size for your cake is important so that you can carry and transport your cake correctly. There is an easy trick for determining the size. We recommend that you leave a 2 cm border on each side. For example, for a cake with a diameter of 26 cm, you need a cake plate with a diameter of 30 cm. This edge can then be decorated with flowers, buttercream or fondant figures to match the cake, and the cake plate is embossed with a pretty, light pattern, making it ideal for any cake. If you are creating a fondant cake, you can of course also cover the cake plate with the same fondant as the cake itself. To do this, roll out the fondant very thinly, approx. 2-3 mm, using baker's starch and place the fondant over the cake plate. Now you can smooth out the fondant with a fondant smoother. Then cut the fondant as straight as possible at the edge and press the fondant down lightly. The elegant look of the cake plate makes your cake look very classy and can, of course, be used immediately.

After baking the bases and making the fillings, you can start layering. Do not use the final cake plate for this. Instead, use thin cake bases. We recommend using a small cardboard base that is 1-2 cm smaller than your cake. You should also place a slightly larger cake base under the small base. This will make it easier to lift the cake and place it on the final cake plate. Place your cake in the fridge for an hour to set. You can use a rotating cake plate for frosting and covering. Place your cake on the rotating cake plate and only now remove the cake ring. Have the cakes been layered and covered with fondant or spread with buttercream or ganache? Then you are ready for the final step. Each tier of the cake should now be layered in front of you in this order: The slightly larger cake layer, which is about 1-2 cm larger than the cake, the small cake layer, which is no longer visible and then the cake with beautiful sponge and buttercream layers. Please note that the large cake bases are only there to help you. They are not placed on top of the cake. Before you place the tiers on top of each other from bottom to top, you can put a little buttercream, ganache or jam in the middle of the cake plate, so that your cake base is slightly stuck to the aluminum surface and your cake does not slip off the plate. Now place the bottom layer in the middle of the final cake plate. Now carefully pull the large, visible cake base out from under the cake.
To prevent your tiered cake from sinking under the weight of the different tiers, you will also need cake sticks. 3-4 sticks per tier are enough to hold your cake in place. You can find more information on how to use the sticks at Cake sticks.
Now comes the best part: decorating. You can also use the edge of the cake plate for decorating. This way, unsightly cuts in the fondant on the bottom tier of the cake can be concealed. The possibilities are endless. You can model figures with fondant, apply pretty buttercream flowers directly at the transition from the cake to the plate with buttercream or simply tie a cake ribbon around the cake on the cake base. Try out what you like!

Sturdy cake plate made from high-quality cardboard

The cake base is made of food-safe cardboard and is covered with a tear-resistant, high-quality aluminum foil. Thanks to the foil, the surface does not soak and keeps the cake looking fresh for a long time. Despite the reliable surface, you should not reuse the underlay as the cake base cannot be cleaned.

Cake courses at miniSchoggi

If you have always dreamed of the perfect cake, our Cake courses in good hands. Together with our trained confectioners, you will make delicious cakes in all kinds of flavors. A wintery chai tea roulade, a classic Swedish cake, an exotic passion fruit and coconut cake or a fluffy hazelnut and caramel cake - whatever your heart desires. The delicious delicacies will be elegantly decorated and can then be presented to your loved ones at home. When can we welcome you to these courses? We are already looking forward to it!