I've always wondered if my cakes are the only ones that are smaller than the cake boards. I usually put it on a larger board anyway, but I'm wondering about stacking. how do you go about staking a cake when the cake is smaller than the board? They aren't terribly off--maybe 1/4" or so, but I'm just wondering.

I'm doing an Elmo cake & I know I'll have to be cutting down some of the boards, but just for future reference.

Thanks

Either buy a small board or trim it down. If it's not to bad then just pipe a boarder over it and cover it up.

If a border will be covering it, I leave it alone. If there won't be a border, I trim.

If my cake is smaller than my board I always trim my board so that no board is showing under my cake.

Thanks. Is there a "best" way to trim (or easy I should say)

Just hold the cake and board in one hand and with a pair of scissors, cut all the way around close to the cake.

If you are only looking at 1/4 inch more board than cake, I would just ice it and add a border. Even the smallest border should be fine. If you are still not sure, just trim it before you ice. I find it easier to ice it all the way out to the edge of the board (when the gap is small), using the board as a guide. To me that would be easier than trimming. If you trim it before putting the icing on, you would have the icing "hanging over" with nothing under it. Not that that would be unworkable, but it just seems more difficult....for me anyway...

I place it on a cutting board and use an exacto knife.

My boards are always just a little larger than the cake but by the time I ice it there is no board left to show.

I do it the same way C-Lady does. That seems easiest aaaaaaaaaaaaand I don't mess up the bottom edge.

Since I've been doing cakes, I've always had the same problem with the cakeboard being larger, so I would cut them with a scissor, thinking there must be something wrong with this; real professional don't do this. But, when I was taking a class with Toba Garrett, I found out that this is what she does too.

Make an outline of the cake on the board by tracing the pan onto the board and cut it.......

I'm with jammjenks...I use the board as my guide to how far out my icing should go...If I didn't have that board I would put on too much icing. Plus, it helps to keep your spatula straight when you are smoothing your bc!

I trim it with scissors before I put the cake on it.

Bec

I do it the same way as jammjenks and step0nmi. Use the board as your guide for icing and smoothing the cake. Works great for me.

Why didn't I ever think to use the board as my guide to ice the cake? Thanks everybody!