I was just wondering what everyone uses for cake boards and display stands. Do just use the regular cardboard ones? I see some that look like they are wooden, is there cardboard between them? I am just wondering because I am going through alot of cardboard cake boards. And for all my heavier cakes I have to double up or purchase the thick ones. Thanks

When I'm just doing free cakes for friends and family I use cardboard and cake drums, but for my professional cakes I use all masonite throughout (under each tier, as well as my baseboard).

Sorry, duplicate post... stupid bad internet connection! lol

Were you wanting to buy masonite or wooden cake rounds? My father makes mine for me. I go to the flower shop and get the pretty paper and wrap the wood boards ( always untreat wood). The florist paper is not food safe so you will need to protect your cake from the wrap. Before my father cut my boards for me I would use foam board and sometimes I would double the foam board.
HTH

I use cake boards. I double or triple up for heavier cakes, and yes I do go through A LOT of those little suckers. I cover mine with contact paper.

For heavier or stacked cakes i use the cake drums,but other than that i use the double thick boards or make mine.When i get deliveries i keep the boxes and cut them.

I sure would not cut up any cardboard box! ;(
Who knows where that box has been; what has crawled on, in or over it?? YUCK.
Use what is intened to be used with food.....cake circles/boards.
It is alwasy best to cover any board with something that is food safe - contac paper (plastic shelf liner); aluminum foil; freezer wrap; etc. Anything else must be covered w/one of those before food is put on it.

Ewwwww....yeah! No, bad to cut up some random box. Yikes! Just the conveyor belts that boxes slide along on at the UPS factories....(((shudder))).

I've used English drums the last few times. Those suckers were solid! I'm sticking with those babies!

Please, please do not just put cakes on some sort of random cut up circle from some "box". And before you think I'm all hoity toity about germs and all, trust me, I'm not. I eat raw meat for God's sake.

Something about a pretty cake resting on some crappy cardboard gives me the heeby-jeebies.

Check out the cake supply sites for what they offer under cake boards and rounds. All kinds of great ideas, and materials that were not at one time a box that carried taxidermy specimens, or science class dissection kits....or, whatever else.

I use foam board, double thickness with heavier cakes. I buy tons of them at AC Moore or Michaels when they are on sale or when I have coupons.

I use the foam core under my tiers with Press and Seal wrapped around them as well, but always a good sturdy English Drum for the base.

Foamcore, period, covered with Press 'n Seal. 3/16th inch thickness for between tiers and 1/2 inch thickness for cake bases.

If you have to cut up shipping boxes to serve as cake circles (gross), then you need to charge more to buy proper materials.

What is a English drum, I haven't run across those yet. And foam core, is that the white foam that you get at Michaels in the floral dept?

Foamcore for heavy cakes; cardboard cake circles in between tiers. (I buy them at Michaels with coupons).

No.....foamcore is like 2 poster boards with some very dense foam in between.

The next time you go to Michael's, ask them to show you where it is. It comes in different thicknesses and in different colors. The 3/16th" thickness runs about $3 a sheet but goes on sale every couple of months for $1 a sheet. The 1/2" thickness foamcore sheets are like $6 a sheet, so stock up on several sheets now while you have 50% off coupons available.

http://www.bakingshop.com/sugarcraft/cakeboardsilver.htm

Here's an example

foamcore are white heavy duty boards that are in the art section of craft stores. It has nothing to do with floral dept.

I also use the foamboards and I work at Michaels so I know we have them. Good Luck

I tried using foamboards but I had a really hard time cutting them. Is there some special gadget for that?I just used a craft knife. I use cake boards from michaels too. For a heavy cake I used a masonite board recently. Worked out well.

A hot knife cuts foamcore effortlessly. It's sold in the wood crafts department at Michael's for about $16....or $8 and some change after a coupon.

It's like an electric X-Acto knife that gets to about 1400 degrees F. VERY hot.

i use pizza boards that i get from the resturant supply store, get about 100 for 10.00... also, sam's joint will sell anything, just go to their cake department...i buy boxes, plastic cake containers. laurie

I use a serrated bread knife to cut

I also use the foamcore and cut with electric X-Acto knife but I can't seem to get my edges straight up and down. They always seem to go at a slant or they just aren't smooth and even. Anyone have a tip on how I can get straight edges? I try to keep the knife as straight as possible.

Thanks,
Carol

I use cake drums..

Edna

Lol, calm down guys. I don't use 'raw' boards for my cakes. I definitely cover them with food-safe foil! And that's not everytime anyway. I normally do use the store-bought cake boards.

But what I was asking was; I've seen a few videos on youtube, where they are stacking up cakes and cutting the board the cake is sitting on to measure the exact size of cakes. And I swear, they weren't covered! Or atleast, the sides are exposed.

I think the one I seen in you tube using those, are the ones that are covered in a wax film, and are meant for bakeries..But God knows..
Edna