Cake Drum Finishing | The Final Touch That Polishes Your Cake
Chef Alan TetreaultIn this tutorial: Why Board Presentation Matters · What You'll Need · Types of Cake Drums · Rolling and Embossing the Fondant · Applying Piping Gel to the Board · Covering the Drum with Fondant · Trimming and Smoothing the Edges · Finishing with Ribbon · Placing the Cake
A beautifully decorated cake deserves a beautifully finished board. Chef Alan Tetreault of Global Sugar Art – who has judged cake competitions around the world – sees the same mistake over and over: a decorator will produce a stunning cake and then place it on a plain foil board or uncovered piece of cardboard. That unfinished base costs competitors points and robs any cake of a polished, professional look. In this tutorial, Chef Alan demonstrates how to cover a cake drum with fondant, emboss it with a designer rolling pin, and finish it with ribbon – a simple process that transforms the entire presentation.
What You'll Need
- Cake drum – A half-inch foil-wrapped drum or a foam board with a plastic top. .
- Rolled fondant – Enough to cover the full surface of the drum with overhang on all sides. Leftover scraps from covering cakes work perfectly here. .
- Piping gel – Chef Alan's preferred adhesive for bonding fondant to the board. .
- Rolling pin – A standard rolling pin for rolling out the fondant. .
- Embossing rolling pin (optional) – Designer rolling pins are available in dozens of patterns: crosshatch, leaf, tulip, honeycomb, and more. .
- Fondant smoother – For finishing the edges before applying ribbon.
- Cutting blade or paring knife – For trimming excess fondant around the drum.
- 5/8-inch ribbon – Choose a color that complements the cake design. This width fits a half-inch drum with a layer of fondant perfectly.
- Cornstarch or sugar – Dusted on the work surface and fondant to prevent sticking.
- Paper towel – For spreading piping gel evenly across the board.
Types of Cake Drums
Chef Alan highlights two types of cake drums available at Global Sugar Art:
- Traditional foil drums – Half-inch thick with foil glued to the top and sides. These can be used as-is or covered with fondant for a more polished finish. The foil can also be cut into custom shapes – hexagons, hearts, or anything to match the cake.
- Foam board drums with plastic tops – A newer option with a very clean, straight side. These finish beautifully and provide a smooth base for fondant.
Both types work well for covering. The choice comes down to preference and the look the decorator is going for.
Rolling and Embossing the Fondant
- Start by kneading the fondant for about a minute to warm it up and make it pliable.
- Dust the work surface with a light coating of cornstarch, sugar, or a cornstarch-sugar mixture to prevent sticking.
- Roll the fondant out large enough to cover the entire drum surface with overhang on all sides.
- If embossing, dust the fondant surface lightly with cornstarch or sugar so it doesn't stick to the designer rolling pin.
- Starting at one end, roll the embossing pin across the fondant in a single pass with firm, even pressure. Press fairly hard – the design needs to imprint clearly.
💡 Save your fondant scraps. When trimming fondant off a covered cake, save those pieces rather than throwing them away. Since no one eats the cake board, slightly dry or previously used fondant is perfectly fine for covering drums. Keep colors separated until ready to use.
⚠️ Roll thicker for embossing. When using an embossing rolling pin, the fondant needs to be rolled a bit thicker than usual so the design imprints with a nice depth of detail. Thin fondant won't hold the pattern as well.
Applying Piping Gel to the Board
Chef Alan prefers piping gel over shortening because it adheres better and bonds reliably – the fondant won't come off afterward.
- Spread a very thin layer of piping gel across the entire top surface of the drum.
- Use a paper towel to spread it in a circular motion, ensuring complete and even coverage.
- Optionally, apply a light coating to the sides of the drum as well, especially if the fondant will wrap over the edge.
⚠️ Less is more with piping gel. Be careful not to apply too much – excess gel that squeezes out from under the fondant will leave permanent shiny spots on the surface that cannot be cleaned off.
Covering the Drum with Fondant
- Roll the embossed (or plain) fondant onto the rolling pin.
- Drape it over the prepared drum, centering it so there is even overhang on all sides.
- Gently press the fondant onto the surface and around the edges of the drum.
💡 Skip the smoother on embossed fondant. If the fondant has been embossed with a pattern, do not press it flat with a fondant smoother – that will destroy the design. Simply use hands to gently adhere it to the board.
Trimming and Smoothing the Edges
- Using a small cutting blade or paring knife, carefully trim the excess fondant around the edge of the drum.
- If ribbon will be applied to the sides, use a fondant smoother to press and smooth the edge of the fondant all the way around the drum. This creates a clean line for the ribbon to sit against.
Finishing with Ribbon
The ribbon around the base of the drum is an important finishing detail. Chef Alan recommends choosing a ribbon that picks up colors from the cake or matches the overall theme.
- Use 5/8-inch ribbon for a half-inch drum with fondant – this width fits the edge perfectly.
- Measure the ribbon around the drum and cut to length.
- Apply a thin line of piping gel to the side of the drum with a spatula.
- Press the ribbon into the gel, working around the drum.
- At the back of the drum, hide the joint by making a small bow from the same ribbon and attaching it with a dab of hot glue or piping gel over the seam.
💡 Choose ribbon with intention. Chef Alan often selects ribbon colors that make specific colors in the cake design "pop" – or that carry a thematic connection to the occasion. The ribbon is a small detail, but it ties the entire presentation together.
⚠️ Use hot glue sparingly. A small bow covering the ribbon joint may need hot glue to stay in place, since piping gel alone may not hold it securely. Be careful with placement – hot glue is not food-safe and should only touch the non-edible board and ribbon.
Placing the Cake
With the drum covered, embossed, and ribbon-finished, it is ready for the cake:
- Cover and decorate the cake on a small cardboard round cut to the same size as the cake itself.
- Place the completed cake directly onto the finished drum.
- Add the bottom border to the cake once it is sitting on the drum – this final border hides the seam between the cake and the covered board.
The result is a fully finished presentation from top to bottom – no bare cardboard, no exposed foil, and a level of polish that impresses judges, clients, and guests alike.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
