I am still new to cake decorating...I don't even take my Wilton Course I until September! Anyway, I have been practicing and I am getting better at icing cakes, but how do you keep the cake board clean when you are icing the sides? Do you just wipe it off after you are done, or with practice(or some trick) do you get to where you "don't make a mess"?

Thanks
Sherri

Welcome to our addictio!!. I just use the old "wet rag and wipe until clean" method. BUT you can add wax paper under your cake, just the edges and then when your done icing your cake slowly pull them out.. TADA clean board.. Can't wait to see some of your cakes!!

When I ice my cakes I pack on the icing and then use a bench scraper to smooth it out...When I'm going around the cake with the bench scraper it cleans up alot of the icing on the board...After I'm done I'll take a moist paper towel and clean up the board.

I too use a clean rag around the bottom of my board to clean it up. I think the more cakes the less mess I make on the board though.

Thanks everyone. That actually makes me feel a little better because I just feel like such a slob when I am done icing the cake and the board looks messy. At least I know I am not the only one that has to wipe up the board after the fact. And thanks to this site I have used the Viva method to smooth my cakes, so the tops looks pretty good, but I am still not that good at the sides yet.

Thanks again.
Sherri

I sometimes use a wet paper towel...but if it is not that bad...I just make a really fat border and that covers it right up!
traci

i like to run the edge of my palette knife around and slightly under the bottom of the cake to clean up the board-- just have to be careful not the "pull the icing" too much at the bottom of the cake. then, whatever's left on the board, like everyone else i use a damp paper towel or damp cloth to clean it.

as for your sides, make sure that you're using a big enough palette knife or bench scraper -- as you work, the tip of your knife or scraper should come into contact with the board -- this helps you keep your tool at a 90-degree angle (for nice straight sides), and make sure you're applying sufficient icing.

I actually put the cake on a board the same size as my cake, then after I ice the cake, I put the cake on a larger board and I don't have to worry about the mess.