I just started decorating cakes, graduated Tuesday night from the Wilton Course 1 class, so this may be something obvious that I've missed along the way. . .
I'm having an issue when I use the carboard cake boards, my buttercream icing seeps into the cardboard and leaves an oily ring around the cake, it looks awful. What's the solution to this? I considered laying wax or parchment paper under the cake, but that seems like it would then slip off the cake board. Thanks in advance, I appreciate all the great advice I read in these forums!!
I like to cover my cake boards, usually with freezer paper-shiny side out. If I'm feeling creative I find some wrapping paper to match the cake I'm making. I cover the board with the paper, then contact paper on top of that. I make sure that the cake doesn't sit on the contact paper, but on a plain cardboard cake board that is only the size of the cake.