Cake Drums Same Size As Cake Tiers Or Larger

Decorating By MissCakeCrazy Updated 8 Jul 2012 , 7:59pm by MissCakeCrazy

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MissCakeCrazy Posted 7 Jul 2012 , 8:33pm
post #1 of 6

I will be doing a 3 tiered wedding cake with 2 inch seperators in between the tiers for flowers. The cake will be something like the lace design on the link below:-

http://www.zoeclarkcakes.com/pink-vintage-lace-wedding-cake.html

I will not be having the lace trim at the bottom. I can't decide which one of the 2 designs looks better as I don't know weather to get larger cake drums or not

http://www.essexweddingcake.co.uk/wedding-cakes-essex-cake/vintage-lace-regal-rose/14257907

http://www.medwedsltd.com/pictures/ExtraTouches/cakesEC/ec3tr3.jpg

I am not that confident on my edges. How can I make sure that I get a flawless edge at the bottom and without ruining it when transporting?

5 replies
 mcaulir  Cake Central Cake Decorator Profile
mcaulir Posted 7 Jul 2012 , 9:58pm
post #2 of 6

I'm a bit confused about what you're asking.

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Addictive_desserts Posted 7 Jul 2012 , 10:16pm
post #3 of 6

Ditto

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kazita Posted 7 Jul 2012 , 10:27pm
post #4 of 6

Ok i hope i understand what you are asking if your asking what cake we like best i love the second one and second you mention that you are worried about the edgeing cake number 2 has ribbon at the bottom of it so that should help with that problem make sure if you do ribbon that you use greese resisted ribbon

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AileenGP Posted 8 Jul 2012 , 5:07am
post #5 of 6

I think I understand what you're saying... I personally don't like the larger drums if you can get your edges clean.. I like it flush with the cake so it looks like it's floating. But that depends on your comfort level if you can get a clean edge on the bottom.

When I do cakes like that, I actually elevate the cake on the smaller separator (I use 2 inch foam for stability, not pillars) when covering in fondant. After smoothing it out, I carefully use my fondant paddles and rub it against the bottom cardboard edge to "cut" the excess fondant. Then I just take it off the separator, use a dab of melted choc or buttercream to glue it on a board 2 inches larger (6" round on 8" board) for transport, the remove from transport board and stack on site.

Hope that makes sense.

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MissCakeCrazy Posted 8 Jul 2012 , 7:59pm
post #6 of 6

Thanks Aileen for your tip. from what I understand, you ice the cake while its on the actual seperater (I had never thought of that). Isn't there a chance of it toppling over?
Once you transport it on a board 2 inch larger then the cake, how do you take it off and place on the seperator (I will use the blocking method placing a dowel on each corner of the seperator) without damaging the edge / bottom of the cake. Should I buy a cake lifter?

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