What Do You Use To Cover Your Cake Boards With?
Decorating By melmcgill Updated 3 Sep 2007 , 6:04am by wgoat5
I use a lot of wrapping paper. Then cover that with Contact paper. I love that wrapping paper comes in everything. I have a christening cake due this weekend and im using a baby print paper. And then the 9th i have a microphone cake for a singer's 21st b-day. She's funky and loves punk, so Im using a paper thats hot pink with guitars, skulls, stars, and some other stuff and it says Girls can Rock.
Same as above, but I use cellophane over mine and tape under the board.
Freezer paper shiny side up. Cheap, clean, handy, easy to find etc. for
sheetcakes. Round cakes I use the foil that is designed for cakes.
I wrap my cakeboards with wax paper.... I like a solid paper, so it doesn't take away from the cake...your cake will not slide on wax paper either!! 
I used the foil as well. Make sure it is safe to use with cakes. My instructor said never to use the foil they use w/flowers. She said it wasn't safe.
Other ideas listed here are great, I am running out of foil and will start using some of the other things suggested! Thanks everyone!
I use white contact paper that sticky on the back side. I cut to fit...just a little longer and wider than the board and then flip it under and tape down. I spread a little buttercream under my bottom layer of cake and it acts as a glue. Never had a problem so far!
Wanda
I use either the fanci foil designed to use for cake boards or I like to use coordinating scrapbook paper covered in clear contact paper. There are so many designs to choose from (more than wrapping paper). I tend to choose muted coordinating colors so that it doesn't compete with the cake.
I know that contact paper is not "officially" food safe so I only use it with personal/family cakes. If I am making a cake for a client, I use the foil.
I also use freezer paper, shiny side up for most things. I figure white goes with everythng! For racecar cakes, I just got some blacka nd white checkered contact paper. I heard the ink is what is not food safe, but if you cover it with a layer of clear, then you're ok. Might try that. For wedding cakes, fanci foil or the precovered drums.
I use one inch cake drums and they are covered in foil already then I sometimes cover with fondant, sometimes not. Sometimes add a ribbon, sometimes not.
Sometimes buy ceramic tile, sometimes not......
Sometimes I hide my cake boards and cover the plain old cardboard with contact paper so you only see cake, sometimes not.
Sometimes I use wood, sometimes not.
Sometimes I buy cheap glass plates, sometimes not.....
It all depends on the cake. One thing I NEVERRRRR use is tinfoil even for family, because they deserve the best just like everyone else. To me, tinfoil screams incomplete or last minute, I did not think this cake out.
And sorry folks, I probably will never use wrapping paper, because it might draw away from the importance of the cake. I believe that you must style your whole cake including board, fabric, ribbon, tulle, candles, & writing etc. Then in my mind you have to style the table it is setup on and style the photo, because it is my portfolio!
In Louisville, there's MK Bryants (my fav), A Piece of Cake (very good) , Conways, and I think there's another called Louisville Cake and Candy. In southern Indiana there's Cake Ladies Dream Shop, a little funky but lots of stuff crammed into a small store.
Frankly I order a lot online. I get baking suppies from Sam's and Dawn Foods. And the occasional item from GFS.
I use only grease proof waxed white cake boards. That way you can choose to decorate the board or not. Perhaps that might save you the time of wrapping with waxed/freezer paper?
I covered mine with fabric, then with clear cellophane. You can get a lot of different things if you use fabric, whether you want a solid color, or a little bit of print on it. The fabrics are also reusable. 
Hrm.. wonder if covering it with clear contact would work as well. Not sure how reusable it would be then. Something to ponder, I guess. 
Holly
I cover mine with clear contact all the time....unfortunately you do have to recover because sometimes the knife penetrates the paper...but it is nice you can cover any kind of pretty paper with the contact and see it perfectly but man I hate working with that stuff...always seems to be a pain for me to work with 
Sorry, asleep when I got the questions!. No, I don't have any slipping problems, just secure the cakes with a blob of buttercream first. I've never personally cut through the cellophane when serving/decorating the cake because it is on tight. I have had that problem when just using aluminium foil though - so I prefer the cellophane. If I come across foil/holographic wrapping papers then I use those without cellophane as they have their own plastic coating, and I've never had a problems with them absorbing fat, or colours bleeding from the paper to the cake.
Wrapping paper, BUT it does get stained easily UNLESS you put parchment paper under cake and over wrapping paper, then when you do btm border of cake, take the parchment paper out, and carefully decorate the border..it's not real hard and I have success with it ALL the time by taking my time! Sometimes, you can clean off excess icing/h20 without bleeding through and staining, depending on color and all of paper. Try it sometime! I use for all my cakes!
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