Positioning cakes sugarpaste-covered cakes onto a cake-board can seem difficult. BUT, there are some tricks of the trade:
1. completely finish covering the cake with sugarpaste: smooth it and then trim it close to the edge. Leave to dry overnight
2. centre the cake on the board. If the cake is heavy enough, it will not need "glueing" to the board.
3. to cover the board with sugarpaste:
a. roll the sugarpaste larger than the cake-board - not too thin [thicker is better]
b. in the centre, cut out a smaller shape of the cake eg for 8"round, cut 7 1/2" circle. Use the cake tin [pan] as a template.
c. lift the sugarpaste up and over the cake, stretching it slightly and manipulating it so the cake and the board-cover meet with no lumps or gaps. The cake is now sealed and the sugarpaste board-cover is still soft enough to decorate [crimping, patterning etc].
I have never covered a cake-board with sugarpaste and then tried to centre a cake onto it. A difficult manoeuvre, I would expect.
There are four major cake-board covering techniques for sugarpaste decorated cakes:
1. cover it with paper, plastic, foil, fabric..then centre the cake
2. centre the cake and ice the cake-board with Royal Icing
3. centre the cake and strip cover the cake-board viz cut out pieces, and put them together like a jigsaw puzzle [very good for square, rectangle, hex, angled cakes]
4. the method outlined above
In all of these techniques, the cake can still be tweaked into the central position without any major problems.