I usually use the silver cake drums for wedding cakes, besides fondant does anyone have any ideas for covering the boards... something like this:
Looks like Wilton fanci foil and a ribbon around the edge.
I can't open the attachment so can't comment on that. For novelty cakes i will sometimes cover the silver board in left over white choc ganache - especially if it replicates the sea or grass etc. For weddings I always cover in fondant.
This photo looks like fondant covered on the top and ribbon around the edges. Cakes look more uniform and complete if the board is covered in fondant. Instead of the eye being drawn to the silvery board it is drawn to the decorations on the cake.
When I try to cover board in fondant, I get ugly edges, How do I prevent that? If I let it go over the edge I end up sticking my finger in it when I move the cake....anyone have any tips for me?
Cover the board a week ahead of time so that the fondant dries and sets up. Make sure you use a really sharp knife when you cut the edge.
I haven't tried it yet but on of my decorating books suggested coating the drum with royal icing. I've always had a problem getting my fondant to lay just so especially on a large drum (even though I can cover a 12" wide and 4 " high cake...go figure). I have a birthday cake due in two weeks and I think I'll try the RI unless anyone tells me its a rotten method!
Just cover the top of the board with fondant and then glue ribbon around the edge. Don't have to worry about denting or breaking that way.
I once saw a really beautiful board and the decorator said she used scrap-booking paper covered with cellophane, with a ribbon around the edge.
I always use rolling pin and placed in on the polished side of the cake. If the top of your cake is flat then simply use the rolling pin and smooyhly roll the paste on to the top of the cake. It enables you to remove the air bubbles in your cake.