EN
As a bakery owner, you understand that cake boards are a packaging element that can streamline your daily processes. When ordering cake boards in bulk, you are making a decision on a cake board wholesale inventory that will sit in your storage space but also can create a lot of value in your business.
There are a lot of options when it comes to bulk sizing and thickness, and you can create a board with a high enough variety to match all of your bakery’s cakes and pastries while also keeping your storage space and ordering process simplified. Let’s discuss thickness, variety, and sizing for bakery and wholesale cake boards.
Consider your best selling items
The best way to start determining a size mix is to analyze your menu. What are the top selling items in your bakery? What are the most frequently purchased items? Many bakeries will have a few items that stand out as core products to the business, and these will drive your board choice.
When selling many six inch cakes, order in bulk for that size board. If you sell the most cupcakes, you may need a special size for cupcake carriers, or an individual size board for presentation. Create a simple list of your top 5 to 10 selling products. Match board size to each product. This will help you order for your wholesale board sizes.
Consider your box sizes when thinking about board sizes. When packing and looks organized, use boards that fit your most used box sizes. Your setup looks professional when a board has slight extra room in the box, and it will help keep things from moving around when transporting.
Different boards will have different thickness
Cake boards all have different levels of thickness, and this plays a major role when determining board selection. The standard for board selection can be determined in millimeters or points, with a higher measurement corresponding to a thicker board which offers more support.
A thinner board (1.5mm to 2mm) will be fine for lightweight desserts such as cookies, macarons, small pastries, and single layer cakes. These types of boards are more affordable, and will also save you some space in storage. They are also not designed to hold heavy desserts, and attempting to use them under a 3 layer chocolate cake would almost certainly result in the board bending or breaking.
Thicker boards (3mm and above) give you the strength to have larger and heavier desserts. These boards will not bend or bow when you pick them up, and will not give you any trouble when delivering desserts. They are also the best option for larger cakes that will be stacked or delivered further away.
One approach to inventory is to keep two thickness levels. Use thinner boards for standard daily desserts and thicker boards for larger cakes and special orders. This will create a straightforward inventory that can still support a wide variety of cakes.
Match thickness to cake type
Different cake styles with different densities and layers require varying levels of board strength. A dense cake with firm buttercream frosting puts more stress on a board than a light chiffon cake with a whipped cream filling. The moisture levels of the cake board also come into play. A cake with heavier or wetter filling(s) and/or frosting(s) can cause the board to become very soft. So, a thicker and more resistant board increases your margins of safety and better increases board durability.
For cakes with board decorations, icing, and cake drips, a thicker board can help make a less messy and look cleaned up. It decreases the likelihood of the board flexing while the cake is moved and the decorations remain intact and in place.
You likely will need to order thicker boards from your cake supplier to make sure the boards can accommodate your wedding cakes and/or especially your multi tiered cakes.
Plan your size distribution
If you are doing a cake board wholesale order, you will need to determine how best to pack and size boards based on the number of cake boards and your sales patterns. It is best to pack based on your plan.
A frequent error when ordering boards is to presume that equal distribution across all sizes would create some sort of order or balance. This leads to the most utilized sizes quickly running out while the least utilized sizes fill up the entire board box. Think in proportions instead.
Let’s say small cakes constitute 60% of your sales. 60% of your board order should then be small. If 10% of your business is in large cakes, order large boards in that proportion. It is smart to keep board order records over a month or two, to reflect the true board needs of your business.
Also, keep in mind that for your most utilized sizes, it is a good idea to order a few extra to account for mistakes or last minute requests. Running out of the boards you need most is frustrating, as it leads to rushed substitute boards that do not look as good.
Consider versatility in shapes
Round boards are the standard for round cakes, but many bakeries also carry square or rectangular boards. If you make sheet cakes, rectangular boards are essential. If you offer a variety of shapes, you might need to carry a few different options.
However, versatility is important. In some cases, a round board that is a little bigger than a cake can fit a cake of a different size. Nonetheless, it is still preferable to have an appropriate size for every item. When you buy cake boards at wholesale prices, think about whether you want to have a large supplies of different shapes or a small stock of one or two shapes to cover a wide range of your products.
Some bakeries simplify the process by opting to use the same shape for most of the items. For example, a square board can be used for both round and square cakes, creating a little bit of a margin. However, for a more refined appearance, complementing the board shape and the cake shape is generally preferable.
Factor in storage space
Storage space is important. Using that space wisely is essential, especially if it is limited. It is true a flat board will be used, but with the different sizes available, a board will need to be organized in one area. This is all to say classifying sizes will be time consuming if a large number of boards are to be used. An option would be to sort the boards by dimensions and store them in clearly marked bins.
You can also choose to buy in smaller quantity intervals. Some wholesale suppliers have a rapid reorder system, so you can avoid storing a huge amount of inventory. The website mentions a 5 to 10 day reorder speed for high turnover SKUs. That kind of lead time lets you reorder more conservatively and calibrate your inventory to your sales.
Consider the ease of reordering
When you are choosing a supplier for cake boards wholesale, an important factor is the ease of reordering. Some suppliers lock the parameters of their repeat orders so you receive the exact same product every time. That consistency is valuable. You do not want to receive boards that have a different size or finish.
Don’t forget to evaluate the ordering system. Is the process that allows you to place a reorder simple? Is there a minimum order quantity that fits your purchasing volume? Stocking up on boards is vital to avoid shortages in high demand sizes during busy periods.
Look beyond just the board
To complete your presentation, your cake board is part of a larger set of packaging possibilities. Some bakeries match the boards with boxes, ribbons, and bags to create a branded look. With a wholesale order, you may want to see if your supplier has coordinating elements.
The website states, "Cohesive packaging families that include box, board, ribbon, and bag with the same layout and print control." If you value brand consistency, it simplifies the process to select a supplier who provides that across your packaging line.
Adjust seasonally
Tendencies concerning your cake board may change as the season changes. The holiday season tends to see an increase in large cakes and special orders. Summer is likely to have more cupcakes or desserts that are lighter. Try to note these changes and adapt your wholesale orders accordingly.
If you anticipate a busy wedding season, order more of the bigger boards and thicker gauges. If you are running a promotion on a certain size, be sure you have enough boards to match that as well. The earlier you set these orders in place, the easier it is to avoid the last minute rush.
Conclusion
There is more to ordering cake boards wholesale than buying in bulk. It is about developing an inventory that aligns with your actual production. Start with your menu. Determine the thickness required for different cakes. Based on actual sales, plan your size distribution. Select a supplier who provides both consistency and hassle free reordering.
Getting that combination right means you optimize storage, minimize waste, and streamline your daily packing. Most importantly, you guarantee that every cake that leaves your bakery is placed on a board that not only looks good, but also performs great. It is that level of detail that drives repeat business.