I am making a 2 tier cake (10", 8"). I know that I will need to double up the bottom cake circle, and cover it. What about the 8" cake circle that will go under the 8" tier? Do I need to cover it? Does it matter if it gets greasy?

TIA!

I always cover mine with foil or plastic wrap. Last time I used press and seal wrap and it worked really well.

sorry, duplicate post

Yes, you'll want to cover the cake circles between layers. First of all, the cake circle won't provide any structural support if it's greasy and flimsy. Second, no one wants to see a greasy cardboard circle...what wants to eat a cake that looks that greasy?

Covering the circle between tiers isn't necessary... some people choose to do it, but it's fine without it.

This is one of those topics that has multiple answers and you can pick the one that works best for you.

I never cover my boards. They do not get flimsy. They are cardboard, not copy paper or rice paper. (And I stay and cut most of my wedding cakes so I see it firsthand). They hold up fine. Cake is supported A-OK. The board doesn't look all greasy unless you sat the cake on the cardboard side instead of the white side. Yeah, the bottom of the cardboard (the brown side) might look discolored, but it's the bottom .... no one sees it.

I don't think there is a right or wrong answer on this. Just different ways to do it, which is one of the many reasons CC is a great resource for all things cake!

Hmmm...good to know! Thanks, indydebi and pinkzaib. Maybe I use different cake circles, but mine are always a mess if I don't cover them first.

I always cover mine just because I think it looks better, especially if I'm not there to cut the cake.

I no longer use carboards.
I cut 3/16th inch foamcore to fit the tier sizes.
I don't cover that, nor would I cover cardboard (if I used it).

Any covering on the boards could easily be torn during cake cutting, resulting in bits of saran, foil, etc., coming up with the cake slices.

I'd rather see an ugly cake board than find "bits" in my cake.

Rae

most people say, you need to cover the foamcore boards. to make them food safe.. is this true. correct me if i am wrong..

Wilton makes some cake boards that look like corrugated plastic. They come in the smaller sizes and have a scallop around the edge. Those might work better and you won't have to worry about any bits getting on your cake and they won't show any grease. If you don't want the scallops, they should be easy to cut off.

I never use the cake board for my top layer either, I prefer to just use the dowel rods and stick them in the cake I have done this numereous times for 2 and 3 layer cakes and I havent had any problems. just a thought

I never use the cake board for my top layer either, I prefer to just use the dowel rods and stick them in the cake I have done this numereous times for 2 and 3 layer cakes and I havent had any problems. just a thought

I never use the cake board for my top layer either, I prefer to just use the dowel rods and stick them in the cake I have done this numereous times for 2 and 3 layer cakes and I havent had any problems. just a thought

If you're not putting a cake board under your top tier, you're not supporting anything by putting dowels under it, or thru it. You're relying on the cake under it to support it.

It may have worked for you, but you're tempting fate and not following an industry standard. If a cake is destroyed because it wasn't supported properly, someone suing you for the value of the cake (presuming you sell them) would win easily.

Even if you're just doing them for family and friends, why risk an embarrassing disaster for lack of a small cake board.

Rae

thank you blakescakes for the reply. i do use foamcore. but have always covered.. now i will not cover.. one less task to do. ha! thanks again.

Plastic wrap is the best way to go. That's what I use.

The reason that I cover my foamcore is that I buy it from the craft store and it's not wrapped up in any way. There's no telling whether someone picked his nose while unpacking and stocking the foamcore, or if anything else happened to it. I know the foamcore will hold up to the grease and moisture of the cake, it's just a hygiene issue...I wouldn't eat off of a plate I bought at Walmart without washing it first, for the same reasons.

If your foamcore comes wrapped up or direct from somewhere that sells it as cake boards, then there's no need to wrap it.

I understand the concern--to a point.

Fact is, if I go to the local cake supply shop, the cardboard rounds are sitting out on shelves, the same way that the foamcore is on display in a craft store. Actually, I rarely see people pick thru the foamcore, but I've seen people pick up and finger lots of cardboard cake boards, looking for the one that's not already bent, etc.

Now, if the cardboards are wax covered, you can wipe those off with clear alcohol, a mild bleach solution, etc.--in fact, that's what I do with the foamcore boards that I cut.

If the cardboards aren't wax coated, you CAN'T sanitize them because you can't wet them.

So, for me, a sanitized piece of foamcore trumps a covering that can be shredded during cutting.

Rae

Foam core. I cover it just because it isn't a lot of work to do. Plus, I am lazy, and if I have pencil marks from a previous measuring attempt...I'm not gonna throw the foam core out.

I have never covered a board for the interior of the cake. And don't plan to start.

no wrapping of interior cardboard here either.

I have never covered the cardboard, nor would I ever for the same reasons of some other posters. Foil and plastic wrap can easily tear while cutting and end up in the cake. It doesnt look professional either to see the cake board all torn up and in shreads. Id rather see a greasy board than pick foil out of my cake. This is something I was taught by many professionals so I stick with it.

Now, if the cardboards are wax covered, you can wipe those off with clear alcohol, a mild bleach solution, etc.--in fact, that's what I do with the foamcore boards that I cut.

What kind of alcohol or solution do you use to sanitize them?

I've wiped boards with gin, vodka, white rum, lemon extract, & clear vanilla extract--anything that's edible or drinkable that has a high alcohol content.

You can mix a minute amount of bleach--maybe a 1/4th tsp???--in a quart of water.

Rae

I don't wrap either and I've used both cardboard and foam core.

BlakesCakes, thanks for the tip on cleaning foamcore board with liquids using a high alcohol content. This will make things easier!!