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Post by shopperbynight on Sept 20, 2005 10:55:59 GMT -2
I use the cardboard cake boards from wilton, but they dont seem sturdy enough for the cakes. what does everyone else use?  |
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Post by donnabakemyday on Sept 24, 2005 12:00:19 GMT -2
Hi shopperbynight. The boards you use are only really study enough for a light sponge that's not being transported anywhere - they are simply too flexible under the weight of a cake.
You sound like you need what's known as a cake "drum" - at 12mm thick they are much sturdier than a thin board which is only about 2-3mm thick!. They come in silver and gold and of course you can ice them to match your cake...
Donna.
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Post by shopperbynight on Sept 27, 2005 12:05:14 GMT -2
Thanks! I will try them out.  |
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Post by stitchinwitch on Sept 27, 2005 16:43:01 GMT -2
I have to admit to being too cheap to buy a cake board and just use a chopping board covered in tin foil. It works well for me as I only make cakes for my DD
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