Every time I make a sheet cake (like, 11x13, 12x1 I have to deal with the icing cracking because the cake is too heavy for the cake boards. I just buy the scalloped edge "serving boards" from Hobby Lobby and have to use two of them. Even then they still crack some. Last time I used two of them and put a small board in between them and that helped. Anyway, my question is, what do some of you use to put your cakes on? It seems like all of my cakes (sheet cakes, tiered, stacked, etc.) are always heavy. Am I missing some magic, sturdy cake board that everyone else uses? Thanks for the help!

I use foam core boards that come in 2 thicknesses: 1/4" on smaller cakes and 1/2" on bigger ones. I get mine from Michael's whenever they go on sale.

Do they come in different shapes or do you cut them? I am DEFINITELY going to Michael's to check that out!!

I cut them with an exacto knife.

I use a big piece of foam board from Lowes that is used for building houses. It's like 8 feet by 4 feet or something, and it's only around $10. Works great!

I got a foam core board today and man, it seems really strudy! I think it is going to do the job perfectly! I think I've finally found my cake board solution. Thanks again!!