Food Sleeves

Custom Dessert Sleeves

Desserts sold to take away are bought on how they look through the counter glass and judged again when the box is opened at home. The packaging has to survive that second look.

A sleeve does that job for anything firm enough to hold its own shape — slices, brownies, traybakes and set desserts.

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Cut to your own product, not a stock size
Board, print and finish confirmed in writing
Delivered across the UK on national carriers

Short enquiry

Quote for This Product

Tell us the quantity and any date you are working to. We reply with the board, print and finish, plus the minimum order quantity and lead time.

Design Your Own

Design Your Custom Dessert Sleeves

Pick a colour, put your name on it, and see how the idea reads before you ask anyone for a price. It is a sketch rather than a manufacturing proof — the real shape is cut from the product you already serve.

Sleeve colour

Name on the pack

Finish

Show a repeating pattern

A narrow band uses less board than a full wrap and carries the same name. Wrap deeper only where the filling actually runs.

Carry this into the full designer

The full page adds the size, board, print and quantity, then sends the whole specification over in one go. Nothing is committed to at any point.

What Suits a Sleeve and What Does Not

Works Well: Cake Slices and Traybakes

Firm, self-supporting and rectangular. A sleeve holds the sides and leaves the top on show.

Works Well: Brownies and Flapjacks

Dense and greasy enough to need a lined board, but structurally simple.

Works Poorly: Soft-Set Desserts

Anything that slumps needs walls on all sides. A sleeve gives it nowhere to go but sideways.

Works Poorly: Anything with a Sauce

An open-bottomed sleeve is the wrong container for liquid. Use a lidded pot.

Presentation Is Most of the Value Here

A brownie in a plain bag is a brownie. The same brownie in a printed sleeve reads as a product with a price attached, which is usually why cafés move to them.

Because the item is dry and firm, board weight can be modest and the budget can go into the print.

Where customers buy three or four at once, trays for multi-item bakery orders keep them from sliding together.

Ordering, Artwork and Delivery

Getting a Quote

Measure the made-up item as it leaves your pass, at its widest point. We reply with a written specification, the minimum order quantity and the lead time for your job.

Artwork

We send a flat die line so artwork is built on the right shape. Full file requirements are set out in our artwork guidelines.

Turnaround

Lead times depend on the print method, run length and press schedule, so we confirm yours on the quote rather than publishing a single figure.

Delivery in the UK

Orders are dispatched on national carriers to any UK address. Seedelivery information for how dates are given.

Custom Dessert Sleeves: Common Questions

Is a sleeve enough for a cake slice, or do we need a box?

A firm slice with a stable base is fine in a sleeve. A tall, soft or heavily iced slice needs a box, because a sleeve does not stop it tipping.

Can the sleeve carry allergen labelling?

It can carry a printed panel, or you can reserve a clear area for a sticker. Which route suits depends on how often your recipes change, so it is worth deciding before artwork.

What desserts suit a sleeve rather than a box?

Anything firm enough to hold its own shape — slices, brownies, traybakes. Soft-set desserts slump sideways and need walls on all sides.

Do brownies need a lined board?

Yes. They are dense and greasy enough to mark plain board within hours in a display cabinet, which customers see before they buy.

Can the sleeve carry allergen information?

Either a printed panel or a reserved blank area for a sticker. Bakeries changing recipes weekly usually find the sticker route far less restrictive.

Will a sleeve stop a slice tipping?

No. It holds the sides and leaves the top and bottom open, so a tall or heavily iced slice still needs a box.

What board weight suits a cake slice?

Modest, because the item is dry and firm. That leaves more of the budget for the print, which is where the value sits on a dessert.

Can we run several dessert names in one order?

On digital printing, yes. Send the number of names and the quantity of each rather than a single total, so the split is priced properly.

Do these suit a takeaway dessert business?

They do for firm items. Anything with sauce needs a lidded container, since an open-bottomed sleeve is the wrong format for liquid.

How do they present in a cabinet?

They read as a product with a price rather than a loose item, which is usually why cafés move to them from bags.

Prefer to Talk It Through?

Sizing questions are usually quicker on the phone, especially if you have the product in front of you.

+44 7458 651107 info@conesleeves.co.uk