I've always used the gold foil cake circles between tiers but I always have to trim the scalloped edge so that they don't show.
What is your experience with the white circles? I imagine they get "greasy", but do they get soft or compromised in any way?
I use them on every cake, even wedding cakes. I like the wax coated ones best, but I bought several cases of the non waxed at a auction and have been using them. Ive never had a problem.
Before I started using masonite between my tiers, I used the unwaxed cardboard circles, and I never had a problem. This is what they are meant for!
It's all I ever use. If I have a heavy cake or just want a a more decorative looking cakeboard, I tape 3 or 4 of them together and cover with whatever fabric or paper I'm using and cover the edge with matching ribbon.
But to answer your question, yes they hold up fine.
The unwaxed ones are fine, but they sometimes will collect more moisture than the waxed ones. I'll use either, but prefer the waxed. This is what I use for every tiered cake I do.
Thanks everyone....I will stock up on them and save the time of cutting the gold ones!
At GFS you can buy pizza circles for $12-$13 depending on the size for 100 of them.
They are just like the Wilton ones that cost $6-$8 for 4 or 5.