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Covering cakeboards - Page 2

post #16 of 38
7/22/09 at 3:54pm
thanks, PinkLisa

I've only done fondant before. I'll definitly try this icon_biggrin.gif
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post #17 of 38
7/22/09 at 4:10pm
Good luck nannie -- it's a trick I learned from Colette Peters. I love her books and recently saw a demonstration by her. I think that's the only way she covers her boards. I like using a food product to cover the board. Just seems to go better with the cake. It is a bit more work using fondant or royal icing and probably a bit more expensive. Another interesting point is that Colette only uses Carma fondant for her cakes which is very expensive. I'd love to try it to see how much better it tastes but I will need a really special reason for thaticon_smile.gif
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post #18 of 38
7/22/09 at 5:09pm
I like the royal icing idea. I never thought of that.
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post #19 of 38
7/22/09 at 5:51pm
Wrapping paper, plastic table cloths, and Contact paper are not food safe to put a cake directly on. When I use a cake board covering that is not food safe, I either set the cake on another, same-sized cake board and then put that on the larger board or I use that food-safe cellophane you can buy at Michael's (and elsewhere). I wrap the covered board in that cellophane and can place the cake directly on that.
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #20 of 38
7/22/09 at 7:18pm
I use a plastic tablecloth also. I don't see why this isn't food safe when they are made specifically to be used on a table where there is food. Can anyone explain please.
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post #21 of 38
7/22/09 at 8:28pm
I use florist foil but you have to put another board of a smaller size under the cake to make it food safe. Or cover it with plastic wrap.
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post #22 of 38
7/22/09 at 10:26pm
I cover the cake board with wrap papper and then cut another board that is between cake and this covered board, I cut it so you cannot see its edges.
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post #23 of 38
7/23/09 at 3:16am
I've used plastic table cloths cut up(poker cakes),and often wrapping paper...I recover that with plastic wrap..that way I can pull it tight and glue only on the back..and there's always a board under the cake....so it's all safe icon_smile.gif
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mental insanity takes many forms,and this is one of them!
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post #24 of 38
7/23/09 at 3:52am
PinkLisa - I love the RI idea! But when using the RI do you have to create some kind of edge so the RI doesn't run off or is the texture not that thin?
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post #25 of 38
7/23/09 at 6:28am
Quote:
Originally Posted by billymj52

I use a plastic tablecloth also. I don't see why this isn't food safe when they are made specifically to be used on a table where there is food. Can anyone explain please.



I'm also curious about this. I would think if you put plastic wrap over the tissue paper, wrapping paper it would be food safe---why the extra cake board?
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post #26 of 38
7/23/09 at 6:51am
If you use fondant or royal icing....do they get soft from the icing you put on the cake if you use bc? Never tried either of these always use the fanci foil. Just wondering. Thanks
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post #27 of 38
7/23/09 at 6:55am
I use freezer paper. It's coated on one side and that's the side I have "up". I duct tape it on the back to hold. Works like a charm, food safe, and inexpensive. Of course, you only get white, but that's not a big deal to me. If I'm doing a wedding cake, I'll use fancifoil.
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post #28 of 38
7/23/09 at 7:17am
pumpkinroses - I make the royal icing thick enough that I actually have to spread it with a brush a bit to reach the edges. Curiously, it just clings to the edge when you spread it (I use a foamcore board). I don't think it's a problem though if it runs a bit off the edge since you would likely cover the edge with a ribbon.

sarkee -- I use a cardboard base on all my cakes so extra moisture is not a problem with the fondant or royal icing base. If you don't want to use a cardboard base under your cake, you could cut out the space in the center of the fondant that the cake will sit on. That also saves on fondant, since why cover the underpart of the cake?
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post #29 of 38
7/23/09 at 7:19am
pumpkinroses - I make the royal icing thick enough that I actually have to spread it with a brush a bit to reach the edges. Curiously, it just clings to the edge when you spread it (I use a foamcore board). I don't think it's a problem though if it runs a bit off the edge since you would likely cover the edge with a ribbon.

sarkee -- I use a cardboard base on all my cakes so extra moisture is not a problem with the fondant or royal icing base. If you don't want to use a cardboard base under your cake, you could cut out the space in the center of the fondant that the cake will sit on. That also saves on fondant, since why cover the underpart of the cake?
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www.sweetgrace.net/blog
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http://pinterest.com/sweetgrace/
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www.sweetgrace.net
www.sweetgrace.net/blog
www.facebook.com/SweetGraceCakeDesigns
http://pinterest.com/sweetgrace/
www.twitter.com/SweetGraceCake
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post #30 of 38
7/23/09 at 7:43am
I love the RI idea and will use it on my next cake. Normally I use wrapping paper and clear contact paper. You can also find some cute contact prints. i just wrap my board like a present. I also love using the craft foam boards you can find at any craft store. They are more durable than a cardboard and do come in several colors. they work well with the clear contact paper.
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