Round Support - White Cake Drum (choose size)

The 12 mm thickness is the professional standard. It supports dense and heavy cakes (assembled pieces, wedding cakes weighing several kilos) without the support bending or curving. It is 4 times thicker than a classic cake board (3 mm): the difference is immediately noticeable when handling and transporting.

High-density compressed cardboard structure, specially designed for food contact. Optimal strength for multi-tiered cakes and vertical assembled pieces. Complies with European CE standards for direct food contact.

Secure transport without deformation or sagging, even over long distances. Essential for pastry chefs who deliver to homes or event venues: the rigid drum ensures your creation arrives intact, without lateral sagging or cracks in the icing.

A standard cake board is 3 mm thick and is only suitable for simple, light cakes placed flat. The 12 mm drum is designed to: 1/ support the weight of multiple tiers, 2/ withstand the pressure of structural pillars, 3/ allow transport from one bakery to another without sagging. If you make wedding cakes or tiered cakes, the drum is mandatory.

Smooth surface with food-safe white film resistant to grease, creams, and fruit juices. No risk of icing or ganache soaking into the cardboard and softening it. The coating also resists condensation created by a cake coming out of the refrigerator.

The edges are fully covered with the same white film: clean finish, no fraying, no raw cardboard visible. This is the detail that distinguishes a premium drum from a low-end drum. "Bakery-fresh" effect immediately, even without adding a ribbon.

Pure white color perfectly neutral, harmonizing with all decorations and themes: bohemian weddings, pastel baptisms, colorful birthdays, Christmas, Easter... White never steals the spotlight from your creation. For very colorful themes, you can dress the edge with a coordinated decorative ribbon.

The flat and even surface allows easy application of decorative ribbons (food-safe double-sided), glazes, sugar paste borders, or edible decorations. Also ideal for arranging fresh or edible flowers around the cake.

Optimal uses: family and birthday cakes (6-10 people), giant cupcakes and individual desserts, traditional tarts and entremets, mini wedding cakes, upper tiers of tiered cakes. An accessible size to start with tiered pastry.

Optimal uses: medium event cakes (12-20 people), 3-4 tier layer cakes, intermediate base for tiered cakes, buffet and sweet table presentations, central tiers of wedding cakes. The most versatile size, found in every professional pastry kitchen.

Optimal uses: large wedding cakes (main base), corporate events and large receptions, display cakes and competitions, spectacular multi-tier creations, XXL dessert buffets. These large sizes are essential for professional event pastry chefs.

7 diameters available: 20 cm • 25 cm • 30 cm • 36 cm • 40 cm • 45 cm • 50 cm. All in professional 12 mm thickness, sold individually so you can compose your set according to your actual needs. For a 3-tier cake, for example, you will need 3 drums of different diameters.

Three cases depending on the desired presentation style:

"Edge to edge" presentation: Drum = exact cake diameter (e.g., 25 cm cake → 25 cm drum). Minimalist and contemporary style.

Presentation with peripheral decoration: Drum = cake diameter + 5 to 10 cm (e.g., 25 cm cake → 30 to 35 cm drum). Allows adding ribbon, flowers, pearls, or decorative elements all around.

Tiered cakes: Each tier must rest on a drum with a diameter at least 5 cm larger than the tier above, for structural stability.

20 cm cake → Drum 25 cm (for a 2.5 cm decorative border all around)

30 cm cake → Drum 36 cm (for thick ribbon or floral arrangement)

Wedding cake base 35 cm → Drum 40 cm (for optimal stability and generous decoration)

Birthday layer cake 25 cm → Drum 30 cm (aesthetic and functional compromise)

3-tier cake 15/25/35 cm → Drums 20/30/40 cm (base) + intermediate Drums 20 and 30 cm

When in doubt, choose the slightly larger drum. Presentations with space around the cake always look more premium and allow freedom for last-minute decoration additions. A drum that is too small can visually spoil an otherwise perfect creation.

1/ Check the drum’s integrity (no bends, no cuts). 2/ Gently wipe the surface with a dry cloth to remove any storage dust. 3/ Place the drum on a perfectly flat and stable surface for assembly.

1/ Use a wide spatula or an angled palette knife to lift the cake without damaging it. 2/ Center it perfectly on the drum (note: once placed, it will be difficult to move without breaking the icing). 3/ For heavy cakes or tiered pieces, apply a few dots of royal icing under the cake to "stick" it to the drum and prevent any slipping during transport.

For moist-based cakes (mousses, creamy), always place a sheet of acetate or a parchment paper disc between the drum and the cake. This barrier protects the drum coating and greatly facilitates reuse. It is essential for tropical cakes or those made with fresh fruit.

Decorative ribbon: fix with food-safe double-sided tape around the outer edge of the drum to hide the edge. Choose a ribbon coordinated to the theme (satin for weddings, jute for rustic, metallic for parties).

Fondant border: roll out a thin strip of white or tinted fondant, attach around the edge with a brush of water or royal icing. "Haute couture pastry" effect.

Peripheral decorations: arrange fresh flowers, edible pearls, or themed motifs around the cake on the free surface of the drum.

1/ Gently remove all food residues with a soft spatula. 2/ Wipe with a slightly damp cloth and a little mild soap. 3/ Immediately dry with a clean, dry cloth. 4/ Let air dry completely, flat, before storing.

Important: never fully immerse the drum in water. The inner cardboard would absorb moisture and delaminate (loss of rigidity and swelling).

Store flat in a dry place (humidity below 60%). Place a sheet of parchment paper between each drum to prevent sticking. Avoid direct sunlight exposure which can dull the white coating. Vertical storage possible with dedicated support (specific storage shelf).

With proper care and systematic use of a protective barrier (acetate or parchment paper), a drum can be reused 8 to 15 times depending on the type of cake and frequency of use. For professional pastry chefs who do many events, a well-maintained drum easily pays for itself.

Material: high-density multilayer food-grade cardboard

Thickness: 12 mm (professional thickness)

Coating: waterproof white food-grade film over the entire surface (top, bottom, edge)

Color: neutral pure white

Compliance: CE certified food contact

Origin: European manufacturing (professional quality)

7 diameters: 20 cm • 25 cm • 30 cm • 36 cm • 40 cm • 45 cm • 50 cm

Packaging: sold individually (to allow you to create your custom series)

Packaging: individual protection to preserve integrity during transport and storage

Place the drum on a non-slip base (silicone mat) inside a suitably sized transport box. Wedge all four sides with bubble wrap or foam to prevent slipping. Transport only flat, never tilted. Never stack two loaded drums without a rigid separator in between. Drive gently (slow turns, gradual braking) to prevent the cake from shifting.

1/ Always use parchment paper or rhodhoid as a protective barrier between the drum and the cake (extends lifespan + eases cleaning). 2/ Allow enough peripheral margin to add decoration (minimum 2.5 cm all around). 3/ Coordinate ribbon colors with the event theme for a coherent look. 4/ Slightly oversized drums give a consistent "5-star hotel" effect.

For each upper tier, insert support pillars (bubble tea straws or food-grade plastic dowels) into the lower tier. Then place a drum of the appropriate diameter on the pillars, and set the upper tier on top. This "stacked trays" system ensures that no tier collapses into the one below. Essential rule for any wedding cake with more than 2 tiers.

The drum is 12 mm thick, while a classic cake board is only 3 mm. This extra sturdiness is essential for heavy cakes, secure transport, and tiered constructions. A 3 mm cake board would bend under the weight of a tiered cake or wedding cake and cause disaster during transport. The drum is mandatory equipment for any serious pastry chef.

Yes, the white coating is resistant to grease and moisture. For maximum safety and to facilitate reuse, always place a rhodhoid or a sheet of parchment paper between the drum and the cake. This barrier prevents direct contact and protects the coating in case of particularly moist mousse or sweating icing.

8 to 15 times depending on the care taken in maintenance and the type of cakes placed on it. The systematic use of a protective barrier (rhodhoid or parchment paper) significantly extends its lifespan; some pastry chefs reach 20+ uses with a well-maintained drum. For intensive professional use, expect about 10 reuses on average before replacement.

Yes, no problem. The drum perfectly withstands positive cold (refrigerator) and temperature variations related to taking it out of the fridge. However, it is not designed for prolonged exposure to heat (above 40°C) or for the oven. To take a cake out of the fridge before serving, leave it on its drum; it is made for that.

Not recommended. A knife cutting through the cake may damage the white coating and harm the drum for possible reuse. Better: use a cake server to take portions, or cut above the drum taking care not to press the blade all the way down. For a "cut on site" presentation, some pros place an intermediate serving tray between the drum and the cake.

Yes, absolutely. The waterproof food coating is suitable for both sweet and savory preparations (sandwich cakes, savory tiered pieces, ...). For very moist preparations or those with sauce, reinforce the protection with acetate or a sheet of cling film.

For a classic 3-tier wedding cake (tiers of 15/25/35 cm for example), you will need 3 drums: 1 main drum of 40 or 45 cm for the base (larger than the lower tier by 5-10 cm for peripheral decoration), and 2 intermediate drums of 20 and 30 cm (exactly the diameter of each upper tier, so they remain invisible once stacked). The base drum is the only visible one; the others are hidden.

Yes, this is a technique widely used on premium wedding cakes. Roll out a thin sheet of fondant (white or colored according to the theme), place it on the drum moistened with a light film of water or edible gel, smooth it by hand and with smoothers to perfectly fit the shape. Cut the excess with a fine cutter. Absolute "single piece" effect.

Yes, the professional 12 mm drums are perfectly compatible with mechanical tiered stands (with central rods). Drill the drum in the center with an appropriate tool (punch or low-speed drill) to pass the rod through. Alternatively, some modern stands work with stackable trays without the need for drilling.