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What can I use to cover cake boards and foam core boards?

post #1 of 33
Thread Starter 
For the plain cake boards underneath my stacked cakes, I use press n seal to wrap them. I was wondering what I can use to cover my bigger cake boards and foam core boards. I would love being able to use wrapping paper because of the variety of designs but not sure what to cover that with. Press n seal has an opaque look to it and would leave seams on larger boards. If I put the bottom tier on a cake board the same size of the cake and set that on the foam core board, would that be considered food safe?
post #2 of 33
If you are talking about the base board that sits under the whole cake there are a number of things you can use.
Florist Foil, Wrapping paper covered in clear contact paper (PITA), the foil covered cake drums that already come pre covered, coordinating fondant, freezer paper (wax side up), plain foil.

You really don't want to use just foam core board without covering it with something, the shortening in your icing will soak into the board and leave a grease stain that will show.
post #3 of 33
I bought some shrink wrap and a heat gun at Micheals. You can put it over the wrapping paper, tissue paper, or fabric. It works great, no messy tape and everything stays put.
post #4 of 33
I cover my cake boards with a variety of fabrics and wrapping papers-whatever helps to set off the cake. I top that with a layer of clear contact paper. To make sure that my cakes aren't resting directly on the contact paper, I use double sided tape to stick a cardboard cake board to the top of the covered board. The cake rests on that.
Gosh, I hope that makes sense.
Both of these cake boards were covered with fabric:
http://cakecentral.com/gallery/1902801
http://cakecentral.com/gallery/1579890
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post #5 of 33
If the bottom tier is on a cake board, you don't need to worry about food safe covering on the larger board/base since the cake won't be touching it. On my base foam core boards, I usually cover with craft paper, fondant or melted candy melts.
post #6 of 33
Thread Starter 
My bottom tiers are always on a cake board before I put them on the foam board so the bottom of the cake is never touching the foam board. I did not think there would be a problem with food safety since the cake is not touching the board. I posted this question an another cake site and got all kinds of negative replies because they said even though the cake is not touching the foam board, the border of the bottom tier is. I then said that maybe I could just cut my bottom cardboard a little bit larger than the cake so that the border is on the cardboard. They said that would defeat the purpose of the border because then the edge of the cardboard would show. Not sure what to try now. Last time I used some cellophane wrapping paper that was so cute with little birthday gift and said happy birthday on it. The only part of the cake that was touching it was the border of the bottom tier. I wasn't worried about it then but now I don't know what to think. I mean, even if someone did eat a little of the border frosting, is the gift wrap so toxic that it would cause someone to be sick?
post #7 of 33
Madmillie: You inspired me on the shrinking wrap to use b/c it can be used on anything..thank you! I will invest in some for now on.
post #8 of 33
Quote:
Originally Posted by poohsmomma

I cover my cake boards with a variety of fabrics and wrapping papers-whatever helps to set off the cake. I top that with a layer of clear contact paper. To make sure that my cakes aren't resting directly on the contact paper, I use double sided tape to stick a cardboard cake board to the top of the covered board. The cake rests on that.
Gosh, I hope that makes sense.
Both of these cake boards were covered with fabric:
http://cakecentral.com/gallery/1902801
http://cakecentral.com/gallery/1579890



I love how the fabric looks! Gorgeous!
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www.cantstopbaking.blogspot.com
Join in the craziness!
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post #9 of 33
Pattycakesnj: How do you cover a cake board with candy melts?
post #10 of 33
jewels710: I got the idea from one of many many cake books from England so I can't take the credit. Just melt the candy and spread it on your board, put it aside to dry/harden and you are good to go. I often coordinate the candy melt color with the cake. HTH
post #11 of 33
At Michael's they sell FDA approved cello wrap in their basket area, look for it. I'm going to check out the shrink wrap and see if I can find food safe shrink wrap because that would be awesome.

I have started doing mostly fondant covered boards (will now try candy melts as well) because I know it's food safe and I don't have to have the mental debate with myself. But the FDA approved cello covers well over wrapping papers...it's just not super smooth around the edge so when I use it, I typically still glue ribbon around the edge.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #12 of 33
Scott Wooley covers boards with royal icing like the candy melt idea. I think Colette Peters also does at times.
post #13 of 33
Thread Starter 
Where would you find food safe shrink wrap?
post #14 of 33
I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #15 of 33
I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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