Order from dessert boxes. What follows is the specification detail, because dessert is one of the categories where the packaging has an actual functional job rather than only a presentational one.
Head clearance is the dimension nobody writes down
Measure the finished dessert as it will be served: with the topping, the swirl, the ganache drip, the dusting. Then add head clearance above the tallest point. A lid touching a topping ruins the product before it leaves the counter, and that failure happens every single unit, not occasionally. For a stacked or layered dessert, measure the tallest example you produce rather than a typical one.
The three functional problems
| Problem | What causes it | What to specify |
|---|---|---|
| Grease marking | Butter and oil migrating into uncoated board | A grease resistant board or a liner, stated on the quote |
| Condensation | A chilled dessert warming inside a sealed box | Ventilation or a material specified for chilled use |
| Sliding | A smooth base on a smooth board, in a moving vehicle | A base pad, a recessed tray or a snug cavity |
| Crushing | Boxes stacked for delivery | A stronger board or a structure that stacks on its walls, not its lid |
Window or no window
Desserts sell on appearance, so a window is tempting. Two things to weigh. A window patch adds a clear film behind a die-cut aperture and keeps the dessert enclosed, but it costs a production pass and it takes stiffness out of the panel, which matters if boxes are stacked. Some operators prefer a lift-off lid with no window at all, on the basis that the reveal is part of the experience. Neither is wrong; decide it deliberately rather than by default.
Single portion, multipack or cake
- Single portion. Small footprint, tight cavity, a base pad to stop sliding. Pack-out speed matters because volumes are high.
- Multipack. Dividers stop portions touching, and each divider wall costs internal width, so measure the loaded divider set rather than the portions.
- Whole cake. A printed board base is usual, the box is sized to the base plus clearance, and the lid height is set by the decoration.
Delivery changes the spec
If your desserts go out by courier or a delivery platform rather than being carried home, the box faces tilting, stacking and time. Ask for a structure that stacks on its walls rather than its lid, keep the cavity tight, and consider a tamper evident seal, which many platforms expect. That decision also affects your board, so raise it on the quote rather than adding it later.
Ordering
Minimum order is 100 boxes. Price starts from about $0.48 per unit at bulk volumes and is confirmed on your written quote, because board, grease resistance, window and inserts all move it. The cutting die, the plates, design support, US shipping and a digital proof before anything prints are included. Production runs from West Chicago in the US and Guangzhou in China, in three lanes: rush (expedited production plus air freight, a premium of about 7 to 25% depending on the job), standard (air) and cost saver (sea), from about 7 business days, plus 2 to 5 for delivery.
For a related sweet format with different constraints, see the candy box guide. Send your tallest finished dessert, your delivery method and whether you want a window through the quote form, then order at dessert boxes.
