What do you use for a 4 tiered or taller stacked cake as your base? I've been just using 1/2" foil-covered cake drums, but with the last 4-tiered cake I delivered, I noticed those pesky little hairline cracks in my buttercream after having smoothed it perfectly, from the board flexing as I moved it.
I think masonite is strong enough to go with, but hate to have to deal with trying to get it returned to me and the whole security deposit thing. Is foam core the way to go do you think, and what size....1/2 " as well for even 4-tiered cakes? Are "English Style Cake Drums" a better quality, and less apt to flex or give when moving your stacked cake?
If I am doing a 2 tier,I put 3 or 4 cake circles together and then cover them in foil and that works fine.If the board shape doesn't matter for tiered cakes I use the square ones as I can get them from Home depot and they are cheaper than masonite boards.
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