Yes but are they food safe?
After the circle is cut, the board gets covered in the food safe wrapping.
I love my cutter and it is so much easier, but I WISH I could find one that allows for the blades to be changed to bigger ones. I find once I move to the 1/2 foam core board, I have to cut on side, then flip and cut on the other because it's so thick - which is still wayyyyy easier than using the exacto. But a bigger - longer blade would be awesome!!!! 
After I saw this thread I went out to home depot and got one. I used it and I absolutely love it. It is going to save me the frustration of trying to cut it with an exacto knife!!!!! So worth it and I can't wait to use it the next time I have to use a SPS like leah_s said!!!!
AH....Mazing!!!!!! Thanks this world perfectly on my foamcore board whooo hooo
AH....Mazing!!!!!! Thanks this world perfectly on my foamcore board whooo hooo
this would also work great for cutting large fondant circles for covering cakes...
I wouldn't be doing that if these things aren't actually food safe devices. Maybe someone just needs to create a food-safe one.
what thickness of foam core does everyone use?? and do you also use a larger piece of foamcore to sit the cake on once finished, is it sturdy enough to hold a cake?
always wondered how foam core worked..thanks in advance..
this would also work great for cutting large fondant circles for covering cakes...
I wouldn't be doing that if these things aren't actually food safe devices. Maybe someone just needs to create a food-safe one.
Many of us use Xacto knives. Are they "food safe"? If well-cleaned and dried, I can't imagine there would be any issues with these circle-knives.
what thickness of foam core does everyone use?? and do you also use a larger piece of foamcore to sit the cake on once finished, is it sturdy enough to hold a cake?
always wondered how foam core worked..thanks in advance..
the foam core i use is about 1/4" thick, its the standard size found at walmart or michaels. I cut circles to put under each layer and also use it for the bottom of the enitire cake. normally, the standard foam core is sufficient to hold the cake, but when doing anything larger than two layers (8"/6") i double up the foam core or buy one twice as thick. i usually cut the bottom board 2"-3" larger than the bottom layer, tack scrapbook paper to it, and cover it in clear con-tact paper. works like a charm!
this would also work great for cutting large fondant circles for covering cakes...
I wouldn't be doing that if these things aren't actually food safe devices. Maybe someone just needs to create a food-safe one.
Many of us use Xacto knives. Are they "food safe"? If well-cleaned and dried, I can't imagine there would be any issues with these circle-knives.
I would think if it is only used on food and never for anything else it would be ok? I often buy clay tools for fondant/gumpaste decorating.
Since you are not eating the foam core - and if you only use it on your foam core and not on actual dry wall, I think it will be just fine. I have many tools that are stainless steel and that are not meant for cakes. I bought them for cakes only, have them marked "for cakes" and keep them well cleaned. 
I have learned so much from this site it feels good to give back just a little.
Thanks for the tip! As far as being made to be 'food safe', how many items in our kitchens really are? Did you not buy scissors or a knife or foam core or any fondant roller that is made in China or a paint roller for BC? Were they designated for food use when you bought them? No, we do that when they get to our kitchen...so, do not be concerned, "oh ye who are 'cake PC'"...it is just another cake tool! Thanks for sharing!!!!!! 
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