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I just don't understand - Page 2

post #16 of 43
Quote:
Originally Posted by blissfulbaker

I like to flood my cake boards with royal icing. It can't be done at the last minute because it needs to dry over night.



Yes, I've done this for fondant covered cakes and it works nicely when you put it into your schedule.

I find it doesn't work as well for buttercream iced cakes, or cakes w/ BC borders because the oil from the icing stains the royal.

Rae
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post #17 of 43
Quote:
Originally Posted by cakegirl1973

Sometimes the customer is not willing to pay extra for me to decorate the board. If I were to do so, it would eat into my profit. If they aren't willing to pay, then they get a plain ho-hum cake drum.



Same here,I'm not killing myself on a cheap ass haggling customer.
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post #18 of 43
Quote:
Originally Posted by poohsmomma

why someone would spend hours on a cake getting the buttercream/fondant perfect, and adding beautiful flowers/decorations, but stick the cake on a plain piece of cardboard!



Your boards are certainly cute! Do you use wrapping paper covered in contact paper? Do you have a place you get your paper from? I would love to try it your way rather than just covering in fondant. I'm just curious as to how cost effective it is though... It would seem expensive to buy a $5-8 roll each time just to use a small piece from it.
post #19 of 43
Thread Starter 
Beansss,
Thanks for the comment on my boards.
I have an assortment of colored wrapping paper and a box full of ribbon spools. I just pick whatever paper I think matches-and sometimes that's just white freezer paper- and cover the board (1/2" foam core). I cover that with clear contact paper, and then use double sided tape to put a plain cake board on top of that for the cake to set on. (I also buy fabric remnants, use craft paper, or scrap book paper.)
I don't know enough to cover my board in fondant or royal icing, lol!
I'm just a hobbyist, so my cakes are gifts for family and friends, and I don't have to worry about making a profit. I know it takes a few extra minutes, but since I usually only make one cake every month or so, I have plenty of time to get it all together.
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post #20 of 43
Quote:
Originally Posted by poohsmomma

Beansss,
Thanks for the comment on my boards.
I have an assortment of colored wrapping paper and a box full of ribbon spools. I just pick whatever paper I think matches-and sometimes that's just white freezer paper- and cover the board (1/2" foam core). I cover that with clear contact paper, and then use double sided tape to put a plain cake board on top of that for the cake to set on. (I also buy fabric remnants, use craft paper, or scrap book paper.)
I don't know enough to cover my board in fondant or royal icing, lol!
I'm just a hobbyist, so my cakes are gifts for family and friends, and I don't have to worry about making a profit. I know it takes a few extra minutes, but since I usually only make one cake every month or so, I have plenty of time to get it all together.



Oh, I get it now - great idea to use fabric remnants, craft and scrap book paper. I learn so much from the people on this site. Thanks for sharing! icon_smile.gif
post #21 of 43
Scrap book paper...love the stuff. I made a cake to match a piece I fell in love with a couple of months ago.

Brown with blue, pink and red flowers and green vine work, it was too cute to leave in the store. icon_biggrin.gif

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wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

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post #22 of 43
same here! scrapbook paper covered in contact paper- super cute and easy! icon_biggrin.gif
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post #23 of 43
Quote:
Originally Posted by cake_architect

same here! scrapbook paper covered in contact paper- super cute and easy! icon_biggrin.gif

What is contact paper? I know it as the sticky stuff you use to cover kitchen cabinet shelves. Is it that, or something different?
post #24 of 43
Quote:
Originally Posted by Freedomx4

I know it as the sticky stuff you use to cover kitchen cabinet shelves. Is it that, or something different?



It's the same. Clear Contact Paper is available, but it isn't food safe... just be sure to have your cake on its own board to avoid prolonged contact.
post #25 of 43
Quote:
Originally Posted by Freedomx4

I know it as the sticky stuff you use to cover kitchen cabinet shelves. Is it that, or something different?



Yes. It's not food safe--not the clear or the printed (lead in the inks), so you need a barrier between it and the cake--either a board under the cake tier or a piece of parchment.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #26 of 43
Good to know. Thanks all!
post #27 of 43
So the contact paper goes over the fabric easily? How do you cut the foam core to make it really even and nice. It sounds like a decent extra expense so I would almost ask for it back from my friends and family! Sounds adorable!! Any other tips on how to make it look nice?
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post #28 of 43
Depends on what the customer wants. If they are willing to pay the expense of the added fondant covered board then they get that, most tend to opt for the less expensive cake drum. I always start with the most expensive design, but the majority of clients, especially in this economic slump, generally go with the less expensive variations offered.
post #29 of 43
Quote:
Originally Posted by Bettyviolet101

So the contact paper goes over the fabric easily? How do you cut the foam core to make it really even and nice. It sounds like a decent extra expense so I would almost ask for it back from my friends and family! Sounds adorable!! Any other tips on how to make it look nice?

I use an exacto knife, and it comes out well. If I have to do a round, I take a toothpick, and string, (for a 14" board use a 7 inch string) punch the toothpick through the center with the string attached, use a pen at the other end of the string, and rotate around the board. Then I just follow the line with the exacto knife. You can use sand paper to smooth the edges.

1/2 inch faom core is $6 where I am, but since I'm a hobbyist, I have friends and family return it for reuse.
post #30 of 43
I am not being argumentative or anything so please don't take this to be rude but I genuinely don't get charging people more for a fondant covered board? I guess if your purchasing fondant maybe it's an expense but it costs me about 3 or 4$ at most per batch of MMF and a small bit of it to cover a cake board most of the time. I would happily give up the 2 dollars for a more professional look.

Also, to save even more it is much easier than it might seem to cover the board after putting the cake on so you have only a very small amount of fondant to use! Just an idea!
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