Have got to agree with all of the above, but have one point to make.
Where I live I have to import all of my cakeboards in, as well as fondant and pay postage according to the weight, and this results in the drums costing considerably more than a flat cake board. With a basic 20cm cake being the choice of many people for birthdays, the cost does not include any extra for a drum covered with sugarpaste. Whenever I produce a larger, more expensive cake, I use a drum board.
So please bear with me for the moment, and when France gets up to date and you can buy fondant and cakeboards in the local shops, I will be liberated.
gateaux de mandy
