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Average turn around time: 3-4 days . . AFTERPAY available on orders over $50

Oriental Arch Cake Guide Boards


Designed & made right here in Perth, Australia with the help of the incredible Emma Jane Cake Designs, these custom made discs were born from her ideas and frustration at only seeing the same old boring round or square cake guide board options everywhere.
They have been tried and tested hundreds of times over - We guarantee you they work really well with buttercream OR ganache. 

Each size you purchase will come as a set of 2 guide boards for you to complete your cake design with ease. 

Available in different sizes to accommodate 6, 7, 8 inch square cakes cut to size.
Height of each one is 9.6 inch.

What size do I need to purchase?
Purchase the same size disc as the square cake you are baking. So 6inch cake needs a 6inch guide. These have been designed to allow room for your icing and cake boards.

How do I use them?
To use, simply place the desired sized guide board underneath the cake and place the same sized guide board on top making sure they all align.
Spread buttercream or ganache around the sides of the cake, using the boards as a guide for scrapping off excess buttercream or ganache.
Videos are available on both Emma Jane Cake Designs Instagram and Facebook pages.
See below for some tips.

Hand-wash your scrapers with warm soapy water. Do not put in the dishwasher, or use an abrasive cloth.


Tips from the pro:
Handy 6 tips when using our Oriental Arch Disc
1.) Bake one square cake (3 layers) either 6,7 or 8 inch to suit the size disc you've purchased (We've allowed extra room for your icing/ganache). Please note you may need more or less layers depending on your own layer/filling thickness.
2.) Cut them half so you end up with 6 rectangular layers
3.) Stack, fill, carve your arch on top (central dowel, middle board) and cover just the front and back of your cake. Get your front and back nice and flat/straight (I don't apply buttercream/ganache on the edges until you have the disc on and lined up evenly)
4.) Apply your disc to each side (you can measure distance between your disc all the way around to make sure they are straight and even. Fill the corrugated section and scrape
5.) I use a baking paper arch on the inside of my disc. Remove disc once your cake has been refrigerated overnight or is very cold. I use a knife just to flick each side off
6.) Scrape in upwards motion to finish off your front and back (fill in any area's that need filling)
Note: These are all a double barrel height but get wider as you go up in size. You don't have to cut your square cakes in half either if you want a wider looking cake instead of a narrow cake.

**Please note - due to the size and weight of these items, they are not eligible for our Free Postage over $130 spend offer.