Do you Drum, Board or Card?
Here at Guy Paul we are going to start posting on our top questions asked by our customers.
We thought we’d start with the one of the oldest questions we get asked “do I use a cake board, a cake drum or cake card…. actually what are they exactly and when do I use them?”
Below we have described each of the types of Cake bases and their uses:
Cut Edge card are thin hard cards, usually around 1.5-2mm thick. They are covered in silver foil and are ideally used for multi-tiered cakes (upper tiers). They also work well If you are working with light weight cakes (sponge, gateaux) or cake toppers, however for anything heavier they will not provide enough support. They can also be used to cut out bespoke shapes which can be really useful.
Cut Edge Cake Cards are available here in round and square shapes with sizes between 3” and 7”.
Cake boards are the happy medium between thickness of card with the strength of drums. They are 4mm thick and covered in silver foil. They are perfect to support heavier cakes (fruit, heavy sponges) and work well in multi-tiered cakes. If you need a strong but thin base then this is your choice.
Cake Boards are available here in oblong, petal, round and square shapes with sizes between 4” and 20”.
Cake drums are the thickest boards available at 12mm thick and covered in silver or gold foil. They are perfect for the base of multi-tiered cakes or any other heavier cake mixtures (fruit).
As a rule of thumb, you require a drum at least 2” larger than the size of your cake (e.g. 14” drum for a 10” cake). If you would like to add any decorations to your board (messages) you should increase the size of your board accordingly.
Cake Drums are available here in oblong, petal, round, square, diamond, hexagonal and heart shapes with sizes between 6” and 20”.
Hopefully this helps in answering your questions on which base is best but please do drop us a line at firstname.lastname@example.org or 01494 432121 if you have any further queries!