Cake boards and drums are available open in the market. As many people are unaware of the differences, they often mistake these two and use them substantially. However, there are many differences between them, and thus, using them interchangeably may lead to imperfect cakes. If you are also confused between cake boards and drums and want to buy the right one for baking perfect cakes, this blog will help you get out of this confusion.
The making
Cake boards are made of poly-coated cards with a thickness of 1.5mm. The poly coating helps the boards to remain greaseproof, and thus, they don’t allow moisture. These boards protect the cakes from leaching into them because of their cake-friendly design and making. On the other hand, the cake drums are only 3mm thick with double-layer protection and are made of hardboard. That is why they are ideal for larger and heavier sponges, fruit cakes, etc., that are more fragile in nature.
The structure
Another difference between cake boards and drums is their structure. The cake boards come in round and square shapes. The round shapes are sized from 6″ to 12″, and the square shapes come from 6″ to 10″. They come with a single layer thickness of 2mm and are covered with silver foil. On the off chance, the cake drums are made with 3mm double thickness. They also come in two different shapes such as round and square. But both of these drums are sizes 3″ to 12″. They are used for multi-tiered cakes to support the heaviness.
The using
The cake boards are used as bases for the entire cake, whether single or multi-tier cakes. They have greater potential to keep the cakes protected from any adverse effects, such as leaching, damage, etc. But they cannot be used between the layers, and for that, you need to use cake drums. With their double-layer protection, they can protect both the base between the layers. However, in both cases, using Lorann Oil Flavors or any other oil for oiling will prevent your cake from sticking. Thus, the cake won’t be hampered when you take the drum or boards out.
Because of their different making and structural specifications, they cannot be used interchangeably. Each has particular usage, and you need to stick to that so that you can always make perfect cakes.
