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I am making a wedding cake in October. I am doing 3 tier stacked. The bottom tier will be a 10″ fruit cake. I had a go at the rose ruffles and want to do this on the bottom tier.
I was thinking of covering the board then putting 2 8″ boards together to put diamanté ribbon round like the tutorial.
As the fruit cake is heavy I am worried that this might then sink into the board which could result in the cake looking lopsided.
Has anyone tried this or got any suggestions or ideas as once I have done it it would be too late to sort out any problems there might be

Hi jb1958

What size board will you be using for the 10″ cake? If you’re using 12″ board I think I would sandwich together 2 x 10″ boards to keep the weight of the cake in balance. The other option would be to use a dummy cake instead of boards. Member loobianca had a similar concern, not exactly the same, you can see her solution here http://www.cakeflix.com/questions/weight-on-cake-drums. I don’t think the cake would sink into the bottom boards or warp to make the cake look lopsided as the weight will be centered. I hope other members will give their opinions too. x

I was thinking of possibly using a 14″ board at the base as by the time I have marzipaned and sugar pasted and then done the ruffles a 12″ board may be slightly too small.
Just can’t get my head around that if I sugar paste a 14″ board then put 2 boards on top and a really heavy cake the weight won’t sink into the sugar paste on the board. Although the only other wedding cake I made was a 3 tier stacked and I put that on a covered board and it was ok.

I don’t think it will sink. You’ll need to ice the board several days in advance so it dries then stick the smaller boards to it with Royal icing. Even if the icing did get squashed it will have no where to go, it’ll just be dented but no one can see right under the board. I just can’t see it sinking not if the board is well dry.