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Foam core versus cake boards - Page 3

post #31 of 77
Quote:
Originally Posted by Jeff_Arnett


Save yourself a bunch of work and wasted time running to craft stores to buy foam board.....you can now buy premade foamcore cake boards in many shapes and sizes and they are already covered with a waterproof and grease proof FDA approved styrene coating....all I do is glue a 1/2 inch ribbon around the outside edge of my 1/2 inch base board.

Visit http://store.foamboardsource.com/cake-boards.html for all shapes and sizes of pre-made boards.



Ok I found this ultra tempting so I did a quick cost analysis:
I can run to Hobby Lobby about 1x per month (they usually have their foamboard 50% off once a month) and buy 1 20" x 30 1/2" (with 1/2 thickness) for approx $2.50.
At the source above I would have to pay:
1/2" Square Cake Boards
(6 Count, White Color)
Size: : 10 inch    $20.95
Subtotal:   $20.95
Shipping:   $13.08 (they only ship UPS - & thats from NY to GA) (I'd hate to see shipping to NY to CA to WA)
Tax:   $0.00
Total:   $34.03

Which that means I would have to buy 1 sheet (cutting out 6 x 10" squares) my Hobby Lobby way which means I pay around $3 vs. $34.03

Items taken into consideration and final thoughts from the quick analysis above:
- I maxed the # of cake boards that one could cut from one sheet of foamboard (ideal # being 6 per board = 10")
- I would consider using this site for octagon shapes or circles cause yes circles are pain to cut IF they came down on their cost and their shipping. Like 12 instead of 6 for the money. But for squares...its not worth the money.
- shipping from that site is not so good. But yes, I understand that would probably even out a little the more that you order at one time. But I dont see the cost differential worth it.
- the site also charges extra for larger sizes, ie. the squares 12" - 16" will cost you an extra $6.30 - $25.60 per EACH 6. Choke!


Good thing about Hobby Lobby is if I want to buy a ton of foamboard at a time...all they do is write me a rain check and they order the rest I need and I pick it up when their next truck rolls in....I dont have to pay shipping. Easy!
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post #32 of 77
on best tool....found it... check out this video:

http://www.youtube.com/watch?v=FVy4cbdL1Tw&feature=related
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post #33 of 77
So...does anyone else but me have trouble getting the boards the same size as the cake? I mean, a 9" cake pan does not produce a 9" cake (at least for me). I'm lucky to get an 8 1/2" cake! So my question is...how do you get your boards the right size? I've been putting the cake on mine, then trimming the board from there, but that leaves a jaggety, messy board, and I don't like it. But if I cut the board first, it always seems to be smaller than the cake! Any thoughts, ideas & suggestions are most welcome! (for cardboard, foamcore and/or anything else! Thanks in advance...
post #34 of 77
Well, why would you want the board the same size as the cake?

The icing goes between the edge of the board and the cake. Hold your bench scraper vertical and use the edge of the board as a guide for smoothing.
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post #35 of 77
Quote:
Originally Posted by leah_s

The icing goes between the edge of the board and the cake. Hold your bench scraper vertical and use the edge of the board as a guide for smoothing.



Exactly, Ditto! My cakes are always slightly smaller than the board but the little extra board sticking out is the perfect ledge to hold any buttercream or ganache. I then use the edge of the board as a guide for the bench scraper in getting very nice, smooth, straight and even sides.

Here's a picture of a cake I'm working on...you can see part of the board along the bottom under the ganache (the cake board is sitting over a piece of cling wrap then on top of a larger board so that as I move it around, I don't smoosh the edges).
LL
post #36 of 77
Quote:
Originally Posted by greengyrl26

So...does anyone else but me have trouble getting the boards the same size as the cake? I mean, a 9" cake pan does not produce a 9" cake (at least for me). I'm lucky to get an 8 1/2" cake! So my question is...how do you get your boards the right size? I've been putting the cake on mine, then trimming the board from there, but that leaves a jaggety, messy board, and I don't like it. But if I cut the board first, it always seems to be smaller than the cake! Any thoughts, ideas & suggestions are most welcome! (for cardboard, foamcore and/or anything else! Thanks in advance...



Ok let me try to make this make sense. thumbs_up.gif I cut a piece of parchment to line the inside of the pan for baking. When I am done with the piece of parchment I trace the circle I just made for the pan onto the foamcore and cut that tracing out of the foamcore. When the cake comes out of the oven it is the size of the parchment so it will fit the foamcore. If there is any little bit of an edge when I ice the cake it will all get covered. I really hope that helps. icon_biggrin.gif I really like using the foamcore I find it to be stronger and with a well sharpened dowel it will go through the board. I use the thicker foamcore for the board and I have not had any problems with that. I just cover mine in foil or with fancyfoil whatever I have on hand.

The first thought I had when I saw the mentioned site for the foamcore bases was that they were pricey. I did like the shaped ones, so I think that I will be using for those but for the regular shaped ones (round and squares) I think I am going to stick with Michael's. Thanks for the information eitherway.

VIC
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post #37 of 77
Ditto to Angel....don't you love how perfect it turns out?

I would never ever want my board to be smaller or the same size as the cake. I always rely on that edge for the icing guide. For perfect results like Angel just posted. icon_wink.gif

When I don't want the board to show, or I'm not going to put a border on, I ice on top of another board, a weebit larger than the cake board, and pop it off of the larger one when I'm done. Perfectly perfect and not a smidge of board showing.
post #38 of 77
i'm beyond beyond jealous of how perfect that ganache is. i think i may have even gasped out loud when i saw it icon_redface.gif
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post #39 of 77
Quote:
Originally Posted by Cake_Mooma

I cut a piece of parchment to line the inside of the pan for baking. When I am done with the piece of parchment I trace the circle I just made for the pan onto the foamcore and cut that tracing out of the foamcore.
VIC



It's much easier to simply trace the bottom of the cake pan you're baking the cake it. I use Bake Even Strips so my cakes don't pull away from the sides of the pan a great deal, and the difference between the cake sides and the foamcore is perfect for a layer of buttercream and a layer of fondant.

My parchment rounds aren't usually exactly round, so I would never use them as a guide for cutting my foamcore. LOL
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post #40 of 77
What a great question, I'm learning alot. I was doing it all wrong icon_cry.gif , it seems that making the foamboard a bit bigger (by tracing around the pan) is perfect for the purpose of guidance when adding icing to the cake as Angel noted. Now what do you guys use to lift up the cake and not smudge the icing when doing a tiered cake????


Thanks, Ruth
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post #41 of 77
Quote:
Originally Posted by Ruth0304

Now what do you guys use to lift up the cake and not smudge the icing when doing a tiered cake????


Thanks, Ruth



An offset spatula or a cake lifter.
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post #42 of 77
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by Ruth0304

Now what do you guys use to lift up the cake and not smudge the icing when doing a tiered cake????


Thanks, Ruth



An offset spatula or a cake lifter.



Which one do you believe is better?
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post #43 of 77
Whichever one I happen to have at my right hand is better at that moment. I use them interchangeably...whatever I grab first. icon_smile.gif
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post #44 of 77
Quote:
Originally Posted by Cakepro

Whichever one I happen to have at my right hand is better at that moment. I use them interchangeably...whatever I grab first. icon_smile.gif



Thanks, and Happy Holidays to all icon_biggrin.gif
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post #45 of 77
Quote:
Originally Posted by Cakepro

Whichever one I happen to have at my right hand is better at that moment. I use them interchangeably...whatever I grab first. icon_smile.gif



haha me too, exactly. This is a great post. Learning something new here. So far I have only been using foamcore board to transport the cake....I don't like how cake boards suck moisture out of a cake, I need that in my yummy cakes icon_confused.gif
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