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covering cake boards?

post #1 of 31
Thread Starter 
What do you use to cover your cake boards? The Wilton foil is hard to come by around here and i've only seen gold & silver. I like the florist foils, as they come in more colors, but I have heard they are not food-safe? Is this true? My last two cakes I've used tinfoil, but i don't like the shiny look of it and when you cut the cake, you get slivers of tinfoil - not nice! I'd like to hear what everyone else is doing!
post #2 of 31
Try this link for some ideas! Hope it helps!
http://www.cakecentral.com/cake-decorating-ftopict-3003-cover.html+boards
post #3 of 31
I use anything from tin foil to wrapping paper to cloth, then i use contact paper to cover it; therfore it can be used over and over.
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Learning something new everyday!!
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post #4 of 31
I went to my local party/ craft store and bought some cellophane and cover the boards. They have some really nice colors as well as themed papers.
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #5 of 31
cellophane...that's a good idea!!! icon_lol.gificon_lol.gif
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Do unto others as you would have them do unto you.
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post #6 of 31
I love using wrapping paper and then clear cello wrap. I have also used patterned tissue paper with clear cello wrap. For a plain look you can use white freezer paper.
traci
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Sharing is caring.
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post #7 of 31
i use contact paper.
post #8 of 31
The florist foil is fine, like with any other covering where the cake will sit directly, you should wash it off, I use a mild bleach solution. Materials should also be washed. As long as what you are using is lead free and wrapping papers and foils must be lead free, you are fine.
Hugs Squirrelly Cakes
post #9 of 31
i like to use contac paper...especially in the marble-print variety...it's looks really spiffy. this is especially handy if you're gluing two or more boards together, as the contact paper (adhesive vinyl) wraps around both boards.

i would never use bleach to clean anything anyone was going to eat or have contact with food. i know that there's chlorine in the water i drink (better that than cholera), but i'm very sensitive to bleach and can smell and taste in on commercially-prepared salads and other foods.
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who pays any attention
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will never wholly kiss you
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post #10 of 31
Aunt Judy, that is why I said a weak bleach solution. I then use a clean wet cloth to rinse. Contact plastics are not clean to use without washing them off first before food comes into contact with them. Actually bleach has been used for many years in restaurants and bakeries and anywhere where there is food preparation. The purpose is strictly to disinfect and it does a more thorough job than a lot of other products. All of the commercial bakeries I am aware of also bleach the icing bags and all work surfaces, many of them using the bleach directly on the surfaces.
It is actually safer to use than any of the soaps that have scents added to them.
I am always surprised that folks thing that having used a weak bleach solution will contaminate food, it does not, but of course you rinse with clear water afterwards.
I am also surprised at how many folks buy the foil covered boards and do not clean them off before using them, people have handled these and there is dust on them also. Also when using material it too mush be washed due to the fact that sizing is used in fabrics.
I too am sensitive to bleach but use it anyway to be safe.
Hugs Squirrelly Cakes
post #11 of 31
My dh thinks I should have stock in Clorox-I use bleach for everything-I wash my bags in bleach water, add it to the dishwasher, etc.Not alot, mind you-just enough to do the work-with plastic especially-grease just sticks to it even with good detergent. I feel much safer with a wipedown of a bleachmixture-the clorox wipes etc all have bleach in them....I wash new clothes before wearing them-same with new dishes-wash before using.....
What you do may be a "little thing" but "little things" add to alot!
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What you do may be a "little thing" but "little things" add to alot!
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post #12 of 31
i just use tin foil
its starting to look alot like baking.
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its starting to look alot like baking.
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post #13 of 31
Thread Starter 
It is a Department of Health regulation in NY that you must wash all food prep surfaces, utensils, etc. with a bleach solution. Even vegetables, such as lettuce are supposed to be washed in such a solution for food safety.

I bought some florist foil to use on my cake boards (i currently use the cardboard circles) and will make sure i wash the foil first. I don't like to use tinfoil unless i'm in a pinch, as I've had people not cut the cakes carefully and get tinfoil in the slices. I'm a hobbyist and don't charge for cakes because of all the regulations, but it's still embarrassing to get tinfoil slivers in the slices!
post #14 of 31
I keep a small bottle of bleach by my sink and use just a little in all my dishwater.. I've done this for years... I just feel better about things being disinfected.. I wouldn't want anyone to get sick from something not being completely disinfected.. I rinsed everything thoroughly so I doubt anyone would even know that I've used bleach at all icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #15 of 31
I keep hearing that about tinfoil slivers in cake slices, and quite honestly, I cannot figure out how this happens or if it does, why it isn't noticable. Is it just me or wouldn't the fact a piece of foil was stuck to the bottom of the cake be fairly obvious? There will be a piece of foil missing from the cake board, for one thing. Don't most folks put the slice of cake on its side or do they stand it upright like you would for a square of sheet cake? I would think people are using heavy duty foil and that stuff is hard to get slivers of foil from.
I actually have seen posts saying aluminim foil is not food safe. Now aluminim foil has been used for many years in food production. Other than some studies showing a high concentration of aluminum in Alzeimer's patients, I cannot image anyone cutting their throat on a piece of aluminum foil.
To me the drawback on using it is people do not apply it correctly and it always seem to look really crinkly and wrinkled, not smooth. That drives me nuts when I see a gorgeous cake on a wrinkled up tinfoil covered board. Haha, I got myself into trouble on the Wilton site one time about that. There was a new decorator who turned out some of the nicest and most perfect cakes I had ever seen and she asked for critiques. Basically I told her that she could charge hundreds and even thousands of dollars for her cakes but that the tinfoil covered boards detracted from her amazing work. Well she was offended and none of the many compliments I made mattered.
So if you are going to use tinfoil, roll out a piece and cut it very carefully so as not to get any wrinkles in it, it can be done. Then lay the foil on a very flat and smooth surface, dull side up. Put your board on top of it and very carefully smooth it to the board and tape or glue. Cut the tinfoil in strips close to the edge of the board, like a fringe really. Then you avoid a lot of bulk when you smooth it to the surface.
Hugs Squirrely Cakes
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