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Is foam board food safe

Poll Results: Is foam core food safe?

Poll expired: Mar 23, 2009  
  • 44% (17)
    yes
  • 55% (21)
    no
38 Total Votes  
post #1 of 49
Thread Starter 
I have read a lot on here that says putting cakes on boards covered with contact paper is not food safe and I was wondering if you can put cakes directly on foam board- or if that is not food safe?
post #2 of 49
Unless I can buy the board at my baker's wholesale place then no I would not place my cake directly on it. I know a lot of people use foamcore board for their cakes, the only way I would feel comfortable doing that is if the cake was on a "cake circle" then that was placed on the foamcore. That way the cake does not come in direct contact with the board or the contact paper you may cover the board with.

When you're in business selling cakes and baked goods as many of us are then it's our responsibility to use products that are food safe. I never understood why some people would take the risk of using things that are NOT food safe. Is it really worth the pennies that you may save?

When a product leaves my kitchen, I have piece of mind knowing that everything that went into it and that the cake is placed on and in, is food safe. I don't want the HD breathing down my back, but if they do they won't find any reason to shut me down.

Sorry for the lecture, but it's a pet peeve of mine when I have read some of the threads in the past about bakers using "unconventional" things on cakes. Our clients are putting their trust in our hands, so it is a big deal. icon_smile.gif
post #3 of 49
I went and licked a piece of foamcore a few minutes ago. If you guys don't hear back from me tomorrow, DON'T USE IT ON YOUR CAKES!!!












icon_biggrin.gif I use foamcore all the time, but I put Press n' Seal on both sides, so the foamcore isn't in direct contact with the cake.
~ Sherri
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~ Sherri
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post #4 of 49
Just because you may lick it and not get sick doesn't mean it's food approved by your HD.

I'm happy to hear that you at least cover the board with something, some don't.

I just don't understand the "fascination" with this stuff icon_rolleyes.gif

We seem to always disagree on matters of "food safety" so your answer really doesn't surprise me at all.

To me it's pretty black and white. There are "food safety" approved items and there are items that are not made for food. Pretty simple decision as to what we should use, don't you think?
post #5 of 49
dkelly - I'm quite sure she was joking about that. I thought it was funny.

Anyway, I echo what has been said that you should cover foam board if you put a cake on it. I don't use it myself, but if I did I would cover it.
post #6 of 49
I use foam core but whether or not its food safe i doubt it. I suggest covering it. But then again i wouldn't even use a cake circle with out covering it. So maybe i'm into overkill but if you have any doubt about a product you use you need to take the proper precautions.
post #7 of 49
Quote:
Originally Posted by jammjenks

dkelly - I'm quite sure she was joking about that. I thought it was funny.



I hope you're right, because I'm thinking that food safety is not anything to joke about. icon_smile.gif
post #8 of 49
Quote:
Originally Posted by dkelly


We seem to always disagree on matters of "food safety" so your answer really doesn't surprise me at all.



Who, me? I didn't realize we had ever discussed food-safe items vs. items-that-we-use-without-the-food-safe-designation before. On what topics did we disagree?

Yes, of course I was kidding about licking it. icon_smile.gif
~ Sherri
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~ Sherri
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post #9 of 49
I was not aware that contact paper was unsafe. I haven't used it, but would like to know why it isn't safe. I've wanted to use fabric to cover my cake boards, but then what would I use over that?
Wouldn't it be a better world if we all smelled like cake batter!!!
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Wouldn't it be a better world if we all smelled like cake batter!!!
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post #10 of 49
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by dkelly


We seem to always disagree on matters of "food safety" so your answer really doesn't surprise me at all.



Who, me? I didn't realize we had ever discussed food-safe items vs. items-that-we-use-without-the-food-safe-designation before. On what topics did we disagree?

Yes, of course I was kidding about licking it. icon_smile.gif



Forgive me if I'm mistaken you for another member, which is entirely possible, but I think we have disagreed on the dreaded "Wrapping a warm cake and popping it in the freezer before it cools, bacteria growing, etc" issue. No?

I'm sorry if it wasn't you, so many members have changed their screen names and avators lately that I'm having a hard time keeping track of everyone.

Lisa, there was a thread a while back with some info about contact paper not being "food safe" because of the type of plastic that it's made from. A member here actually had an e-mail from the makers of the paper stating that it is not intended to come in direct contact with food. I'll try to find the thread for you, I think I commented on it, so I probably have it in my "watched topics" list.
post #11 of 49
Try this link to read about contact paper, it's on page 2 and 3 of this thread, the post by blakescakes


http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=619684&postdays=0&postorder=asc&highlight=contact&&start=30
post #12 of 49
I have not changed my username (ever) or avatar since last fall.

Perhaps we did disagree on that subject, I dunno. I am of the opinion that the cake is all but sterile when it comes out of the oven and no microbial growth is going to occur if someone immediately wraps the cake in plastic wrap or foil because no bacteria are present when the cakes are wrapped. However, I do not advocate putting hot items in freezers or refrigerators. I only put room-temperature items into fridges and freezers...per the manufacturers' specific instructions.

I was reading a culinary textbook just a few days ago on the issue of microbial growth and baked goods, and the author said that no bacteria are present on cakes when they come out of the oven. I meant to bookmark that to cite as a source if I ever discussed this subject again but didn't do it. *Shrug*
~ Sherri
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~ Sherri
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post #13 of 49
My inspector says that it's fine to use the foam board but it should be cleaned first. I use a bleach/water solution to wipe it down and he is satisfied with that. He says he worries more about people using wax covered cake circles that have been sitting in a dusty box/store for who knows how long. People put their cakes directly on those and I bet very few of them clean them first.
post #14 of 49
Dkelly, you'll be very pleased to know that I was listening carefully to the contact paper discussion, and this week when I covered a board with wrapping paper and then contact paper, I heard your voice in my head saying, "Put a cake board under that!" and I did.

Seriously, I'm with you. I don't EVER want any customer to feel that I've put their cake on something that worries them, no matter how cute it might look (or how functional it might be). Everyone goes home happy that way!

I appreciate the ongoing education I receive here about this craft.
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #15 of 49
Are you all talking about actual styrofoam boards, or what is commonly called FoamCore?

FoamCore (the stuff with the foam in the middle and cardboard on the outside) is not greaseproof, and the paper will suck all the moisture out of your cake. Then the glue holding the paper will leach into your cake, and when you go to cut it, you will get those little pieces of paper residue on your slice and your knife.

Always use food-safe plastic or foil between your cake and your FoamCore.

Theresa icon_smile.gif
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