cake board cover (wrapping paper??) - Page 2

Oops.. misread that.. I see what you mean.

You can use food safe cellophane over wrapping paper too, it's very easy to work with. I get the iridescent one from Michaels. Sometimes I just cover my board in that and use scrapbooking stickers to dress up the board too.

I was glad to see the question come up. I'v wondered the same thing myself. It wasn't my question but thanks for all the responses. I'm new the cc and might I say already addicted. I love the site. Everyone seems so willing the help with any problems you may have, recipes you may need and there is lots of support from others here. Thanks everyone one at cc.
Melissa

K2cakes, the thing about gift wrap alone is that it isn't resistant to grease stains then around the borders. (See my poor Spiderman cake. ) I grabbed it instead of the craft paper for wrapping school books which has a slight finish to it and doesn't stain. I didn't realize I had til morning of delivery, argh!

If you use the gift wrap alone, be sure to use a grease resistant doily/cakeboard underneath, or use the clear contact paper over the wrap.

Good luck to you!

I have the same problem as you! THese seams drive me batty. I would love if they made super wide sheets of contact paper so that it would cover even my largest board..as it is now i need two peices to cover it. I generally get my husband to take one end and i the other and then we gently lay it over the board. The only problem is when DH is at work and then i'm all alone making this task very challenging. I generally make the seam right down the middle of the board that way it is mostly covered by a cake.

I haven't tried this but you can bet our bippy I will!! In the mean time, I would solve the problem by placing the contact paper sticky side UP onto the work surface and lay the board (up side down of course) on top if that . The cotact paper will already be flat and the board should lay nicely on it. I would also cut any place that you intend to fold over right up to the board itself (as someone else suggested) so that you don't get any creases when you fold it around.

On a similar note...can any one tell me what the proper procedure is for covering a board with fondant?

What about a spray adhesive under the wrapping paper, then the clear?

My friend called the number listed on the contact paper that she bought and asked them if it is food safe. Their reply is that is it NOT. They said you should never lay something that would have moisture (such as cake and icing) in direct contact with the type of plastic that Contact paper is made of. I would STRONGLY suggest you all call Contact paper company and verify before putting anymore cakes on this stuff and possibly making people sick. Please use care for food safety in finding decorative ways to display your wares.

I use Saran Wrap on top of my paper. It takes practice to get it to lay right, but it works. If there is a reason that I shouldn't be using it, please, please, please let me know!!!

I use Reynold's freezer paper to cover my boards. Use the shiny side up and it's grease resistant.

I am only talking about the Contact paper not clear plastic wrap - since clear plastic wrap is made for food - I don't know why it would be a potential problem, but if you are concerned call the consumer number on the box and ask them. The Contact paper is all I am referring to and the company said do NOT use it with foods.

If you place the cake on a cardboard round or something, it wouldn't be touching the cake.

I have the same problem as you! THese seams drive me batty. I would love if they made super wide sheets of contact paper so that it would cover even my largest board..as it is now i need two peices to cover it. I generally get my husband to take one end and i the other and then we gently lay it over the board. The only problem is when DH is at work and then i'm all alone making this task very challenging. I generally make the seam right down the middle of the board that way it is mostly covered by a cake.[/quote]

I haven't tried this but you can bet our bippy I will!! In the mean time, I would solve the problem by placing the contact paper sticky side UP onto the work surface and lay the board (up side down of course) on top if that . The cotact paper will already be flat and the board should lay nicely on it. I would also cut any place that you intend to fold over right up to the board itself (as someone else suggested) so that you don't get any creases when you fold it around.

On a similar note...can any one tell me what the proper procedure is for covering a board with fondant?[/quote]


I do agree that this is a two person job, but like you say, when DH is at work, what are you to do? My 17 month old just can't seem to hold it straight.
The theory of laying it flat w/ the sticky side up makes sense, but it doesn't lay flat....it likes to curl up into a fetal position and doesn't want to uncurl very easily. Oh well, I'll keep working at it.

Saran wrap of course can get all cut up when the cake is sliced. That wouldn't be nice looking, and may even cause bits of plastic to be served with each slice.

If I used the contact paper, I'd still place the cake on a doily, etc...don't trust slicing on the plastic, I think.

I JUST used wrapping paper for the first time under a cake last weekend. All I had was a silver cake board and it just didn't look right so I found some wrapping paper, covered the board with it, then taped a piece of wax paper from the bottom of the board around the length of the board and back under to tape again (so that it wouldn't slip) and when I had it in place I carefully trimmed the wax paper to just fit to the edge of my cake so no one could see it. It worked perfectly and not one nasty oil stain on the wrapping paper. I wish I had known it was, its so much nicer than just plain gold or silver foil! And it distracts the eye from the imperfections of my cake!!! LOL