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what do you use for cake boards?

post #1 of 28
Thread Starter 
I was just wondering what everyone uses for cake boards and display stands. Do just use the regular cardboard ones? I see some that look like they are wooden, is there cardboard between them? I am just wondering because I am going through alot of cardboard cake boards. And for all my heavier cakes I have to double up or purchase the thick ones. Thanks
post #2 of 28
When I'm just doing free cakes for friends and family I use cardboard and cake drums, but for my professional cakes I use all masonite throughout (under each tier, as well as my baseboard).
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #3 of 28
Sorry, duplicate post... stupid bad internet connection! lol
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #4 of 28
Were you wanting to buy masonite or wooden cake rounds? My father makes mine for me. I go to the flower shop and get the pretty paper and wrap the wood boards ( always untreat wood). The florist paper is not food safe so you will need to protect your cake from the wrap. Before my father cut my boards for me I would use foam board and sometimes I would double the foam board.
HTH
post #5 of 28
I use cake boards. I double or triple up for heavier cakes, and yes I do go through A LOT of those little suckers. I cover mine with contact paper.
post #6 of 28
For heavier or stacked cakes i use the cake drums,but other than that i use the double thick boards or make mine.When i get deliveries i keep the boxes and cut them.
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #7 of 28
Quote:
Originally Posted by solascakes

When i get deliveries i keep the boxes and cut them.



Thats what I do too. But what I wanted to know was, could you do that for the tiered cakes (where the board needs to be exact size of cake). And if you can, would you need to cover it with something or 'raw' board under cake is ok?
I've seen uncovered cardboard used for those cakes, but I'm not sure if thats some sort of special board.
post #8 of 28
I sure would not cut up any cardboard box! ;(
Who knows where that box has been; what has crawled on, in or over it?? YUCK.
Use what is intened to be used with food.....cake circles/boards.
It is alwasy best to cover any board with something that is food safe - contac paper (plastic shelf liner); aluminum foil; freezer wrap; etc. Anything else must be covered w/one of those before food is put on it.
post #9 of 28
Ewwwww....yeah! No, bad to cut up some random box. Yikes! Just the conveyor belts that boxes slide along on at the UPS factories....(((shudder))).

I've used English drums the last few times. Those suckers were solid! I'm sticking with those babies!
post #10 of 28
Please, please do not just put cakes on some sort of random cut up circle from some "box". And before you think I'm all hoity toity about germs and all, trust me, I'm not. I eat raw meat for God's sake. icon_biggrin.gif

Something about a pretty cake resting on some crappy cardboard gives me the heeby-jeebies.

Check out the cake supply sites for what they offer under cake boards and rounds. All kinds of great ideas, and materials that were not at one time a box that carried taxidermy specimens, or science class dissection kits....or, whatever else. icon_biggrin.gif
post #11 of 28
I use foam board, double thickness with heavier cakes. I buy tons of them at AC Moore or Michaels when they are on sale or when I have coupons.
post #12 of 28
I use the foam core under my tiers with Press and Seal wrapped around them as well, but always a good sturdy English Drum for the base.
post #13 of 28
Foamcore, period, covered with Press 'n Seal. 3/16th inch thickness for between tiers and 1/2 inch thickness for cake bases.

If you have to cut up shipping boxes to serve as cake circles (gross), then you need to charge more to buy proper materials.
~ Sherri
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~ Sherri
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post #14 of 28
What is a English drum, I haven't run across those yet. And foam core, is that the white foam that you get at Michaels in the floral dept?
post #15 of 28
Foamcore for heavy cakes; cardboard cake circles in between tiers. (I buy them at Michaels with coupons).
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