Welcome to the Cake Decorators Q&A

I have a three tier all fruit cakes wedding cake to marzipan and ice.
The cakes are 10″, 8″ and 6″.
Bottom one is ok as will go on a 13″ round drum. However the 8″ and 6″ what size board should I use and should I use a drum?
Just that I find using an 8″board and 6″ board same size as cakes the marzipan and icing does not rest on board. Will this be ok as going onto a fruit cake when stack and do not think it would sink into the tier below.
I have tried a larger board i.e a 9″ and 7″ but find the icing falls short to the edge and you can see bottom of board.
Any help would be appreciated.
Cheers
Tina

Hi Tina

Normally cake boards same size as the upper tiers would be used for the purposes of stacking. However, some people prefer to use cake drums ( sam size as the cakes). The marzipan and icing is cut flush at the bottom so the board is concealed. If you dowel the cakes the cards will sit on the dowels and will not sink into the next tier. Fruit cakes are very strong and don’t necessarily need dowelling for stacking but for sake of peace of mind it’s worth doing. I hope I’ve understood your question properly, please let me know if not.

Thank you for your answer.
Yep I was concerned about the marzipan and icing not being on the boards and this was my concern which you have answered for me. So think I will use the same size boards as the cakes are. It will mean that the marzipan and icing will not be on the board, but think the fruit cake should support it.
I was going to dowel the cakes under the boards anyway to be on the safe side. Like you say fruit cake is very strong.
thanks for you help as always.
Cheers
Tina

You are welcome Tina, hope all goes well for you. 🙂