Round Stand - White Cake Drum (choose size)

Professional support

White Round Cake Drum - Professional Rigid Base

12 mm thick cake support for tiered cakes and wedding cakes (Ø 20 to 50 cm)

The white cake drums are professional rigid bases specially designed to support, present, and transport your most impressive pastry creations. Unlike classic thin boards (3 mm cake boards), these thick 12 mm drums offer exceptional stability essential for tiered cakes, wedding cakes, and layered cakes.

Their pristine white finish and fully covered edges guarantee an elegant professional presentation. Available in 7 diameters from 20 to 50 cm, sold individually to compose your set according to your precise needs.

Available diameters

7 options to choose from, select yours via the selector above:

All diameters in professional 12 mm thickness, sold individually.

Which diameter to choose for your cake?

Instant calculator: enter your cake diameter and desired presentation style, we recommend the optimal drum.

Technical specifications

• • Material: high-density multilayer food-grade cardboard
• • Thickness: 12 mm (professional thickness)
• • Coating: waterproof white food-grade film (top, bottom, edge)
• • Color: neutral pure white
• • Compliance: CE certified food contact
• • Diameters: 20, 25, 30, 36, 40, 45, and 50 cm

Applications by size

• • Ø 20-25 cm: family cakes for 6-10 servings, giant cupcakes, mini wedding cakes, top tiers.
• • Ø 30-36 cm: 12-20 serving cakes, 3-4 tier layer cakes, middle tiers of wedding cakes.
• • Ø 40-50 cm: main base for large wedding cakes, events, and big receptions.
• • Professional pastry: essential for any shop doing event cake design.

Durability and professional finish

• • 12 mm thickness: 4 times thicker than a classic cake board (3 mm), supports dense and heavy cakes without bending.
• • Compressed multilayer cardboard: optimal strength for multi-tier cakes and vertical assembled pieces.
• • Secure transport: no deformation over long distances, delivery to the reception room without risk.
• • Covered edges: clean finish without fraying or exposed raw cardboard, immediate boutique effect.
• • Waterproof surface: resists grease, creams, fruit juices, and condensation from refrigerator removal.

Patissland tip: always place a protective barrier

For moist-based cakes (mousses, creamy fillings, fresh fruits), always place a sheet of rhodoid or a disc of parchment paper between the drum and the cake. This barrier protects the coating and allows the drum to be reused 8 to 15 times. To secure a heavy cake: a few dots of royal icing under the base prevent any slipping during transport.

Care and lifespan

Remove residues with a flexible spatula, wipe with a slightly damp cloth and a little mild soap, dry immediately. Never immerse the drum in water: the internal cardboard would delaminate. With proper care and a protective barrier, a drum can be reused 8 to 15 times.

Decorative finishing around the edge

Decorative ribbon: attach with food-safe double-sided tape to hide the edge (satin, jute, or metallic depending on the theme). Sugar paste border: roll out thinly, place on moistened drum, smooth with smoothers to fit the shape. Edible decorations: pearls, flowers, or patterns arranged on the free surface of the drum.

To go further

Complete your cake design equipment:

• Protect your drum with food-grade rhodoid or a sheet of parchment paper.
• For tiered cakes, use support rods between the layers.
• Discover all our cake supports and turntables.
• Explore the complete cake design world on Patissland.