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If I want to make the top 2 tiers of a stacked cake slightly taller is it ok to put the cakes on drums rather than cards and if yes do you ganache and ice to the bottom of the drum

Hi jb 1958

I can’t see why cake drums can’t be used this way, I’ve seen them in my decorating books used as cake separators. The only issue I suppose would be the extra weight they would add to the overall structure. I’m not sure whether you’d have to use more dowels for support. Normal cake cards don’t get ganached or iced so I think drums wouldn’t either. Might be an idea perhaps just to cover the base with some parchement paper glued with a little ganache or royal icing. I’m sure other members will offer up some more information.

I have done this with my own wedding cake which was a fruitcake to give a little more depth. It looked and worked absolutely fine. The only issue, as I had iced and marzipanned down over the drum, was cutting it. I’m glad it was me cutting it and not a customer! On reflection I probably would have made a horizontal cut to separate the cake from the drum before slicing.

Yes, I also do this. I usually find the cake is very slightly smaller than the drum so I ganache or marzipan until the sides are flush with the drum and then I cover the cake and the sides of the drum with sugarpaste. Hope this makes sense!

Thanks for the advice. Not sure which way to go yet. Have baked 2 cakes of each size so may not have to use boards now but will see what I think when I come to cover them.
My fruit cake is 3″ high and have covered this with 5mm of marzipan and 5mm of sugarpaste. Not sure how tall the chocolate cakes should be.
I also struggle to transfer the cake onto the covered board without making a bit of mess especially the ganached ones. Is there an easy way to get them central and what is the best way to transfer them.

Hi jb1958

Does your board have to be covered all over? I have a dreadful time centering cakes so I do the up and over method of icing the board like here http://www.cakeflix.com/online-cake-decorating-courses/traditional-christmas-cake Paul transfers his cakes using a palette knife, once on the board he carefully shifts it into position. I can’t do that because of the weight hence the up and over which is much easier and for me at least much cleaner too.

Will have a practice at the up and over. Did try once but looked scruffy so haven’t tried since! Will def have another go at it

Hi jb

I find rolling the icing out a little thicker than normal helps keep the shape better. x

Hi jb, I have a hard time centering cakes on my boards too. I cover my board and cakes separately a couple of days before and allow to dry. I then use a cake board the size of the base cake, try to centre it and then mark around it using a pin. Transfer the cake using the palette knife for support and place it as near as possible to your mark and then very gently move into position.