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cover every cake board?

post #1 of 36
Thread Starter 
Do you cover EVERY cake board with fondant? If not, covered scrapbook paper? Ever leave the foam core white & just trim with a ribbon??? Wanting to see what corners I can cut!!

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post #2 of 36
I do them for friends/family, so this is a bit different. I will cover with gold or silver gift wrap from Michaels, then a food safe clear plastic wrap. Then I'll often reuse the boards. Just put new clear plastic wrap on. Sometimes I just ice around (depending on the scene around the cake) and don't even bother covering the board.
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #3 of 36
You should do everything you can within reason to make the board look pretty. Nothing worse than a pretty cake on a raggedy edged piece of cardboard or visible foam core edges.
post #4 of 36
I cover all of mine with fondant. I keep the leftover fondant in the freezer and use it on the boards.

I wouldn't want to leave the foam core plain because it soaks up grease from the icing, in the paper part of the foam board, and looks really bad.
post #5 of 36
I use foil-covered cake drums. Usually buy them pre-made, but I have also made them myself. I keep a couple of rolls of Fanci-Foil on hand.
post #6 of 36
I always cover my boards with white Freezer wrap. It repels moisture and makes clean up very easy. We used to do this at the bakery I worked for all the time. Put a ribbon around the sides and you're good to go. I recently did a board that I covered in fondant...but I made sure to put the freezer wrap on first. I got to reuse the board that way.

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post #7 of 36
Quote:
Originally Posted by carmijok

I always cover my boards with white Freezer wrap. It repels moisture and makes clean up very easy. We used to do this at the bakery I worked for all the time. Put a ribbon around the sides and you're good to go. I recently did a board that I covered in fondant...but I made sure to put the freezer wrap on first. I got to reuse the board that way.



What exactly is white freezer wrap? And where can I get it? I am in Canada...
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #8 of 36
Quote:
Originally Posted by cakesrock

Quote:
Originally Posted by carmijok

I always cover my boards with white Freezer wrap. It repels moisture and makes clean up very easy. We used to do this at the bakery I worked for all the time. Put a ribbon around the sides and you're good to go. I recently did a board that I covered in fondant...but I made sure to put the freezer wrap on first. I got to reuse the board that way.



What exactly is white freezer wrap? And where can I get it? I am in Canada...



It's usually found in the area where the foil and cling wraps are at the grocery store. I can't imagine Canada NOT selling it, really, but you'll have to check. I buy Reynold's White Freezer paper. It also says it's 'plastic coated' on the box. I've had mine well over 2 years now so unless you bake cakes all the time, it should last quite a while. Remember when wrapping to keep the shiny side up. It's very sturdy stuff.

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post #9 of 36
In the UK, cake boards (we call them cake drums) come covered in a foil paper.

But I always cover mine with sugarpaste (fondant). I think it just makes it look more finished, more professional. And I trim the edge of the drum with ribbon, too.
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #10 of 36
Wow, thanks for the information. I never thought of covering my cake boards with freezer paper. This sounds like a cheaper alternative to using fancyfoil and you can use all kinds of ribbon around the edges.

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post #11 of 36
Carmijok...How do you attache the freezer paper to the cake borads/cardboard?
post #12 of 36
I can't get foam core here in Mexico, buy I just found a great alternative: I can buy pre-cut masonite squares and rectangles. They're very sturdy, but if I need more support, I glue two or three of them together. I've bought several and have been covering them in contact paper, which comes in several solid colors as well as transparent. I use the transparent plastic to put over wrapping paper or other decorative papers. I'm assuming this stuff is food-safe, since it can be used to line shelves (it's NOT the kind with insecticide in it!), but I thought I would just toss this out here in case anyone knows whether this is something I shouldn't be doing. I hope it's okay because the boards look really nice and they're so easy to do. Opinions, anyone?
Marianna
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Marianna
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post #13 of 36
always fondant, unless it is directly displayed on a beautiful plate. I have seen the most beautiful cakes spoiled by using a cheap looking board.
post #14 of 36
Quote:
Originally Posted by Marianna46

I can't get foam core here in Mexico, buy I just found a great alternative: I can buy pre-cut masonite squares and rectangles. They're very sturdy, but if I need more support, I glue two or three of them together. I've bought several and have been covering them in contact paper, which comes in several solid colors as well as transparent. I use the transparent plastic to put over wrapping paper or other decorative papers. I'm assuming this stuff is food-safe, since it can be used to line shelves (it's NOT the kind with insecticide in it!), but I thought I would just toss this out here in case anyone knows whether this is something I shouldn't be doing. I hope it's okay because the boards look really nice and they're so easy to do. Opinions, anyone?



I heard a couple of years ago that the transparant contact paper is food safe but the colors aren't. It was here that I read it, someone had emailed the manufacturer to ask.
post #15 of 36
I also use Reynolds freezer paper in the 18 inch wide roll to cover my work area when working with chocolate. I rip off a big piece and tape to my counter by the microwave, shiny side up, and rip off another big piece and place on my work area. When I'm done, just wad it up and clean up the stray chocolate bit that escaped. It's wonderful!

Use the freezer paper to cover cake boards (only the square or rectangles because it doesn't look so good on round).
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