How To Fold A Cake Box For A Beautiful Look?

Square cake boxes: First, fold diagonally in half, bringing the corners inward 45° to the center to reinforce the closure. Round cake boxes: After flattening, fold the edges 1 cm apart to create a wavy snap, then rotate and snap into the grooves in the box.

The key to a beautiful folded cake box lies in structural design and detailing. For square boxes, we recommend the "diagonal interlocking" folding method: fold two adjacent sides inward 30° to create a three-dimensional support structure, leaving a 2cm flange at the top and flattening it downward. This creates a sharp, geometric aesthetic (suitable for split-edge designs on items 1/3/4). For round boxes, we recommend the "spiral closure" method: Start at the bottom and fold upward at a 15° angle, overlapping each turn by 1/3 of the width. Finally, secure with a transparent PET lid (product parameter 6 indicates a height of 77mm). This ensures a tight seal while showcasing the swirling texture.

Our food-grade PP cake boxes (items 1/3/4) are injection molded, with thickened creases (customizable wall thickness) to withstand 50 folds without deformation. Note: Before folding, confirm the direction of the box's injection molding line (item 6 indicates the 125mm dimension is the load-bearing surface). Folding along the injection molding line can prevent stress cracking.