Just wondering how many of you cover the cardboard cakeboards under each tier and what do you use? Thanks!

If it's a stacked cake and/or the cardboards are not visible, I do not wrap them.

Usually the only ones I wrap would be the ones under the bottom tier, beause they show. I use the cake foil.

I do not cover mine at all.

freezer paper...with the wax side out

No I don't cover them at all... I don't see the point.

I always cover my boards with fancy foil because I thought they might get too soggy and become too weak to support the upper tier(s). But I am an amatuer and now that I see these experts say they never do, I might not as well. Thanks for saving me some time!

That's good to know - I haven't been covering mine. I was also wondering if not covering them, the cardboard might draw moisture from the cakes.

I am a hobby decorator and my experience is different. I use the Wilton boards and I find that if the cake sits for any length of time that indeed the board absorbs moisture from the cake. I have had one board become soggy. The cake had sat out for a few days and as I was trying to move the remnants to the garbage, the board buckled and the cake fell in the floor. Usually a cake doesn't last that long but this was a fondant cake with that icky Wilton fondant. On the flipside I started covering with foil due to this and find this most annoying. Often little bits of foil end up on the slice of cake. So my inclination is to leave the boards uncovered.

I cover all my boards for the reason Redlotusninjagrl stated! I find that if you cut it carefully the foil won't tear too much.

I have long since stopped using cardboard circles and use foamcore covered in press and seal. Adds some serious height to your tiers if you use 1/2 too! And that stuff will not ever buckle or give out, and the press and seal doesn't come off when slicing with a knife.

What is press and seal and where do you get it?

I also have found that the Wilton cardboard circles absorb moisture - even overnight - on a small 6 inch and I had to take it off of the circle and put it on a new one before I could stack it. I covered the new one with foil.

This press and seal might be a better option than using foil - which I hate having to take all the time to put it over the cardboard circle and make sure that it conforms and doesn't have sharp edges and stick out.

Glad brand Press n Seal..in the same aisle as tinfoil and plastic wrap.

I like the press n Seal idea - I'm going to try it

I use Wilton cake boards and cover them all. If the board is showing I cover them in fanci foil. If it is a tier cake, I do not cover the board because it doesn't show. If you use aluminum foil, which I see many boards covered in, it will cut and tear and you end up with pieces of it in your cake. The fanci foil however does not end up in pieces. I have also used parchment paper for a cake just for home, and it doesn't end up in pieces in your cake.

Thanks Jamie I am going to try the Press n Seal. Where I live you can not find the fanci foil - at least Michael's and Walmart don't have it. Michael's just carries the boring gold and silver by Wilton.

Where do you get your fanci foils from - internet? Any good sources?

What about cutting a plastic table cloth to size and cover the board? WOuld that work?

Yes the plastic tableclothes work fine. They are cheap way to cover boards and you can use many different colors.

jayla

I like the press and seal idea. I'm gong to try it on my next cake!

Tablecloth for the very bottom board, the one that is exposed and supposed to look pretty, sore. Not for each individual tier, that's where the press and seal is used. Not meant to be seen.