Addictive_desserts Posted 12 Jul 2012 , 4:58am
post #1 of

Hi, how thick is the boards between your tiers? In Australia we have the Masonite boards at 4mm and 6mm and also cardboards at 3mm, which is the ideal to use?

All our boards here are already covered in silver foil!

6 replies
mcaulir Posted 12 Jul 2012 , 5:45am
post #2 of

The silver cardboard ones are fine. However, I find that they can warp a little bit if they've been stored for a while, especially if the weather is a bit humid. If I'm doing a big tiered cake, I use the 3mm masonite boards, just so that everything stays level.

ETA: oops - 4mm masonite.

Chellescakes Posted 12 Jul 2012 , 6:09am
post #3 of

I use the 3or 4mm masonite boards for tiered cakes . I use the cardboard ones to put under a cake before I place it on an iced board.

Addictive_desserts Posted 12 Jul 2012 , 8:44am
post #4 of

Thanks for that

mareetina Posted 12 Jul 2012 , 12:35pm
post #5 of

I had a lady tell me the other day that she uses drum boards between her tiers. I thought they might be a bit too thick.

Addictive_desserts Posted 12 Jul 2012 , 1:34pm
post #6 of

How thick are you drum boards in the USA?

leah_s Posted 12 Jul 2012 , 1:48pm
post #7 of

USA drums are 1/2" thick. Over here a "drum" is a bottom/presentation board. The boards between tiers are "cardboards."

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