Covering the bottom board for a wedding cake

To answer you're question, since it's not a fondant cake, I would use royal icing. To get it smooth, ice the board, then drag a clean and sterile sharp edge like a ruler across it while the icing is still wet. If you don't get it smooth the first time, clean the sharp edge and try again until you get the look you're looking for.

As far as the stacking goes, there's a great video on youtube by Edna de la Cruz that's very helpful.

Wish you all the best!

Sometimes the icing will stick. I cover my boards with press and seal wrap and that helps keep them from sticking.

About the bottom board, I would cover it with fondant even though the cake isnt' going to have fondant...but that's probably just because I don't like making royal icing

I cover my boards in fabric, using modge podge glue to seal it from the cake.

I'd cover the board in fondant, but I have never iced a board in royal icing before. I have put a thin layer of coconut between the cake and plastic plate/board that is sitting on it to avoid the icing sticking to the board. I'm sure there are other items you could use also.

~Chelle

I am by no means traditional or am I professional but I have found the best way for me to go is by buying a glass cutting board for retangular or very large round cakes OR using a round glass platter (the "plate" in a microwave, bought at a tag or garage sale works well because the glass is thicker) for my buttercream cakes.

My Alabama cake is done on a glass cutting board ($12-15 at Wal-Mart), its not really visible due to the chocolate strawberries and decorations but it looked nice and the board was given to the happy couple as a gift (it was a gift cake). My speakerbox cake, Skittles and Pink Sophie is One cake were done on a poly (white) cutting board ($12-15 at Wal-Mart) because they were so heavy and I personally don't like the plywood option because its stuck together with so many chemicals that are bad for you.

Several of my cakes were done on acrylic platters that I bought for a $1 on clearance or pizza pans because they are sturdier than the old Wilton boards and cost roughly the same. I do love the new silver Wilton Boards because they are nicer to look at and thicker but I don't trust them and always transport my cakes on a really thick pizza pan with the shelf foamy stuff between the board and pan.

I like the cutting board for cakes because it keeps the buttercream off of the tablecloth (no greasy spots) and gives me a little room to cut the cake without getting it everywhere. I know it adds a little to the cost of caking but I have used the same white cutting board for at least four or five years and you can't re-use the cardboard ones.

Hope that helps.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.

The icing will sometimes stick and that can depend on the humidity and recipe of your icing as well as the materials used. You could put a circle of parchment under the cake boards of the upper tiers, stick them on to the bottom (underside) part of the board with royal icing or something similar and that should do the trick.