Foil Cake Drum Verses Masonite Cake Boards?
Decorating By meri1028 Updated 12 May 2010 , 7:46pm by meri1028
I'm going to be doing a three tiered wedding cake - 6, 10, 14" tiers. I'm wondering if a foil cake drum is enough for three tiers. I think so, but don't want to risk any disasters in transportation. How do all of you decide whether to use a cake drum or cake board?
Thanks in advanced!!
I have two three-tiered cakes in my recent photos and used cake drums for both of them. One of them traveled over 2 hours to the destination! That one I double doweled...the white celtic heart wedding cake I just took 30 minutes and I did not dowel it at all..just of course, supports inside (bubble tea straws).
I would probably use a wooden board for four tiers and on up. I don't like the thin masonite ones though, I prefer the thicker nova wood ones.
jammjenks, you're right. If I'm sticking one long dowel down the cake (other than the dowels on each layer), this wont go through the masonite board. So how do I get the cake to stay on the board, other than royal icing? Do you stick it onto the board somehow? With the foil drum I usually hammer the dowel all the way into that.
I just feel better safe than sorry. Plywood/masonite isn't expensive and you'd feel horrible if the cake drum failed and buckled or something. Nothing's worse than having a disaster and knowing you could have prevented it.
jammjenks, you're right. If I'm sticking one long dowel down the cake (other than the dowels on each layer), this wont go through the masonite board. So how do I get the cake to stay on the board, other than royal icing? Do you stick it onto the board somehow? With the foil drum I usually hammer the dowel all the way into that.
Once the bottom board is covered (I use freezer paper most of the time), I use hot glue to adhere a cake cardboard that is the same size as the bottom tier. Then the cake on it will not slide.
I do not do a center dowel through any cake. I have in the past, but no longer see the need. I do refrigerate stacked cakes prior to travel if possible. They travel better that way.
i use a covered 1/2 foam core board for the base with a smaller one underneath that so i can get my fingers under the base and it's super strong and i have a full inch of base to hammer my center dowel into. i do not, however, ever travel with more than 2 tiers stacked as i simply cannot lift and carry more than that (unless it is something small like 5/7 or 6/8 or 7/11 at the most).
thanks everyone! I may just use both! - plywood or foam core under a cake drum. Just to be safe!
As far as stacking them, I have this fear I would mess something up if I stacked them on site. cas17, I agree with you they're gonna be pretty heavy. I think I would freak out if I messed something up stacking it on site. I would rather freak out at home if I did that. Does anyone have any tips if I decide to stack at least the top layer at the reception?
I recommend sps, you don't need a center dowel, it's completely secure with out it.
i just take the top tier in it's own box and use a very large sturdy spatula/hamburger flipper to lift it and place it very carefully. of course, i always bring my emergency kit, extra icing in a piping bag, small palate knife, a piece of viva, and such to smooth any finger marks that may occur. then pipe the border. one time i had to bring my fondant ribbon border rolled up to apply onsite but it went very well. the only problem i had was the last cake i delivered was up on a ledge in an alcove at the venue and i was barely able to reach placing the top tier. so i may carry a stepping stool with me next time as i do not trust those folding white wooden chairs to stand on. hope all goes well for you!! 
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