I have been making cakes since 2003. I have run into this all the time and I don't have one clue as to why I am just asking now for a possible solution to my common problem. I normally just deal with it and hate it every time. And no, I am not up for cutting my own boards...
This weekend, I had two orders for fondant cakes. Thankfully they were fondant...because of my cake board.
Sometimes - and I am sure it just depends on the brand that I am using because I sometimes by Sunshine Bakery, Wilton, some other store brand, or my local cake supply shop brand - the board for a 9" cake is JUST the same size as the baked cake with no room left around the edges for icing, or just a touch bigger than the baked cake leaving enough space for a thin layer of icing but the cake shows through, or some are so much bigger it's enough for almost 1/2" of icing all around. VERY RARELY do I find the right ones that have just the right amount of space all around for a nice coat of buttercream.
Anyone have a tried and true brand that leaves a nice amount of space to use as your icing guide?
Thanks and I hope I explained this correctly??!!