Hexagonal
Just to confuse us all - while the tins are manufactured and measured point to point, the boards are made and measured side to side. You also have to remember that because the tins are measured point to point, they come up slightly smaller than the round tins listed of the same size. To make life a little easier, I have listed the tins, boards & boxes required for single & tiered cakes. This is just a guide and allows approx 1.5” of board around each cake, which is perfect for most designs using fruit cakes. If you are making sponge cakes and want less board showing, drop down an inch on the boards.
6” hexagonal tin - 8” hexagonal board - 10” box
7” hexagonal tin - 9” hexagonal board -11” box
8” hexagonal tin -10” hexagonal board - 12” box
9” hexagonal tin -11” hexagonal board - 13” box
10” hexagonal tin - 12” hexagonal board - 14” box
11” hexagonal tin - 13” hexagonal board - 15” box
12” hexagonal tin - 14” hexagonal board - 16” box
Two tiers
I would recommend using 7” and 11” tins or for a larger cake 8” and 12” tins
Three tiers
I would recommend using 7”, 9” and 11” tins or for larger cake 8”, 10” and 12” tins.
Four tiers
I would recommend using 6”, 8”, 10” and 12” tins.
Stacked cakes
When stacking cakes together on top of each other you need a large drum for the bottom tier and hardboards the same size as the cakes for any tiers above.
7” hexagonal tin use 6” hex hardboard
8” hexagonal tin use 7” hex hardboard
9” hexagonal tin use 8” hex hardboard
10” hexagonal tin use 9” hex hardboard
11” hexagonal tin use 10” hardboard
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