I am building a stacked cake with fondant icing and have a question about the cake boards. Does the 2nd tier's cardboard circle need to be wrapped in anything or does it go directly on the first tier? Doesn't it absorb moisture from the cake? Does the first tier take on a cardboard taste? I'm afraid if I put parchment on the first tier the 2nd would slide around. Would really appreciate any tips. THANKS!
No need to cover it with anything. It will most likely soften some from the moisture, but it will not affect the flavor of the taste. The moisture issue, however, is why many no longer use cardboard if they can help it, and opt for more study options, such as foamcore or masonite (my preference).
I simply wrap my inner cake boars with saran wrap, where it covers top and bottom. HTH
I also prefere to cover completely any cake baorrd used. If not, to me the cake takes one a cardboard taste
I appreciate everyone getting back to me. I was working last-minute and just got the Wilton cardboard circles. I am exploring masonite for future projects.
Depending on the size of your tiers you would want to use a coupld or several cardboards for larger tiers. You can also slide bamboo skewers into the grooves and place two cardboard circles criss cross to provide excellent support for the big momma layers.