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Covered cake drum question!
Hello
My normal procedure with my cakes has been to cover a cake drum (day before using) and place the covered cake ontop of this to present the cake. A few people have commented when cutting the cake, they are surprised to find fondant under the cake and it’s more difficult to cut. My husband recently suggested that it spoils the cake – too much fondant, looks messy etc.
Because of this I have been trying different things. My latest has been to cover the cake and board together, on the drum. Therefore the fondant goes over the cake, down the sides, then across the drum – this means none is under the cake. However, It is not so easy to get a really neat finish on the cake this way, at least not without knocking dents into the fondant sitting on the drum.
Does anyone use a different method? I was wondering about having a thin cake card under the cake, then there is a barrier between the cake and the covered drum. This is how you’d do it for a tiered cake after all.
Any other ideas?
Thanks in advance.
Hello
My normal procedure with my cakes has been to cover a cake drum (day before using) and place the covered cake ontop of this to present the cake. A few people have commented when cutting the cake, they are surprised to find fondant under the cake and it’s more difficult to cut. My husband recently suggested that it spoils the cake – too much fondant, looks messy etc.
Because of this I have been trying different things. My latest has been to cover the cake and board together, on the drum. Therefore the fondant goes over the cake, down the sides, then across the drum – this means none is under the cake. However, It is not so easy to get a really neat finish on the cake this way, at least not without knocking dents into the fondant sitting on the drum.
Does anyone use a different method? I was wondering about having a thin cake card under the cake, then there is a barrier between the cake and the covered drum. This is how you’d do it for a tiered cake after all.
Any other ideas?
Thanks in advance.
Hi Annie
There are lots of threads covering this topic. Here are some answers:
Other threads discuss similar or related topics which may also be helpful. See them here:
http://www.cakeflix.com/questions?s=covering+a+cake+board
x
Thank you madeitwithlove. I tried to search for this question but could’t find any! I always struggle to find threads relevant to my question when I search on this site – then you answer with loads of links! I must be doing something wrong……
Will go and trawl through all the threads now. Many thanks again x
Do you use the search function or do you just look through the site? If you type in the search box key words for your query it should throw up some information. Eg if you wanted to know something about covering boards, you’d type ‘icing cake boards’ or ‘covering boards’. If you’re looking for sugarpaste query search words like ‘sugarpaste’, ‘fondant’, ‘icing’ or even by brand.
The search function quickly recognises keywords and is much better than it used to be. I hope you find the threads useful. x
We were taught a nice trick by Chef Lodge. Prepare your board as you normally would, putting down a small coat of piping gel or water (which ever you’d normally use to adhere your fondant), BUT only place it around the edges – not under where the cake will be sitting, then place your fondant down. Once the fondant is on, place a cardboard the same size as the cake on top of the fondant where the cake will sit once done. Now score around the card and remove this section of the fondant. You can reuse the fondant, so you are saving some money, and you’ll have a very nice clean edge where the fondant and the cake meet up. This way also gives you just a hint more stability as the cake is inside a bit of a lip.
Hope this helps! I really like this technique!
