Rae, honestly, I must have been dreaming. I vividly remember thumbing through the ACD issue that came the other day and seeing either a full-page or half-page add for food-safe foamcore. The advertiser even said they cut custom sizes as well. I just went through that issue of ACD four times and nothing like that is in there.
I recently started a new nerve-blocking medication for my sciatica which causes me to have extremely vivid and very long dreams. I seriously must have been dreaming, as I often peruse Cake Central while I'm in bed. I just can't think of any other cake mags that I have looked at in the last week since this topic came up.
Sorry!!! :embarrassed:
I'm very happy to learn that I may NOT be the only one who actually dreams about cake stuff! 
Some woman dream about diamonds, emeralds and rubies........WE dream about food safe foam core board!
Hope your sciatica is better, one of my sisters is seeing a pain management specialist in hopes of finding relief from the same thing. She's an RN and every time she lifts a patient she's in agony. 
LOL! Now if I could only dream of Mike Rowe rolling out fondant in my kitchen...that would be the best cake dream ever!!!!!
The next time you see your sister, give her a hug for me, poor thing. I would love to know if she found something that has helped her.
Ok guys, sorry for this reply but I have read through each post and I am trying to understand the point.
Are you guys using this foam core as a base between layers of cakes instead of the waxed rounds like you would do in say a three tiered cake?
I have never heard of foam core and I am very interested. Why would you use it instead of the waxed rounds?
Sturdier. Thicker. Adds height to tiers without making more cake because there isn't much point in making taller cake, won't fit on a plate and is unstable once you start hacking into it. Carve to shape instead of having to stick with precut shapes. Cover with Glad Pressn Seal...bam. Perfect cake base. Center dowel will go righ thru with no problems also.
Cardboard rounds just make me feel icky lately. I dunno why....I just love my foam core.
I use foam board covered with paper (wrapping, scrap book, etc) then contact paper. I cut a piece of freezer paper the size of the cake & that goes btw the contact paper & cake. I use the cardboard circles btw cake tiers b/c I'm too lazy to cut extra foam board circles. They're covered with freezer paper too.
I use a huge honking box cutter with a sturdy razor. With the thinner foam core, I use a hot knife, which is just a heated Exacto, pretty much. Doesn't work well on the thicker board, I have found.
What really helps, is to go over once, NOT trying to penetrate all the way through on the first cut, just through the top layer of paper, and most of the foam. Not so much stress and strain on your wrists. Then, go back through your first cut, and press hard that time to get thru the final remaining foam, and the bottom layer of paper. It can get tiring on your hands if you try to force it, and yes, it ends up jaggedy and torn.
I've seen this website and I'm thinking that I found them through an ad in ACD magazine too. As a matter of fact - I know I did. What I liked is that their foamcore is precut in every shape you could possibly want. I just hate having to cut mine, but I do ...
I don't look forward to cutting mine everytime, trust me. But I embrace the fact that any size is at my disposal at any time I need it. If I am making a dark cake batter, which will have light color frosting/fondant, I cut my foam core for each tier a bit wider, to allow for a thicker border. If it is light cake with light covering, just the standard size, like a precut cake circle.
I use the foamcore boards also for most of my cakes, but I always cover with either freezer paper or food safe cellophane. I got it at Michaels over by the wrapping paper and gift basket shrink wrap. It specifically lists the regulation number it complies with verifying that it is food safe. It comes in two sizes. I bought the larger with a 50% off coupon and it has lasted forever. Just cut off what I need.
I too cringe at the "cardboard" cake circles. I have a food processing background and where I come from cardboard is considered "dirty" -- just can't get past it!! Just my two cents!!
I got it at Michaels over by the wrapping paper and gift basket shrink wrap. It specifically lists the regulation number it complies with verifying that it is food safe. It comes in two sizes. I bought the larger with a 50% off coupon and it has lasted forever. Just cut off what I need.
Are you talking about the cellophane here? I've never seen it. Do you have to use tape or something to stick it down?
Yes, it was the cello that I was referring to. I looked for the tag (kept it for awhile 'cuz I was going to read the food safe regulation it listed) but I guess I finally threw it out in a fit of organization (trying to streamline my life!!). But yes, it was at Michaels and it was on a roll like wrapping paper. Unlike contact paper, you do have to tape it down. I've used it over wrapping paper, scrapbook paper, a plastic tablecloth, etc. It does leave the board a little shiny, but it hasn't been a big deal to me. (I've never covered a board in fondant...scared.) I usually only use it on the base and use the freezer paper to cover the boards used under each tier.
I am just a hobby caker, not a professional, but I can't stand to cut a cake and find only cardboard underneath. Just somethin' about it!!
Thanks, tomatoqueen. I'll look for it at Michaels. I did cover my first cake board with fondant a couple of weeks ago and it was much easier than I thought it would be. Up until now, I don't do fondant cakes, so I don't necessarily have a need for that particular information, but I am hoping to start doing them in the future. I appreciate the information. 
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