I stacked a cake and when I went to put the tiers together my cake boards between the layers were just a soggy mess and didn't stand up enough to hold the tiers firm.

I cover my cardboard cake boards with Glad Press and Seal. Keeps them from becoming soggy.

Mine have always had a bit of grease seep into them, but never to the point that they wouldn't hold up. I like Occther's idea. I might have to use that as a preventative measure! Thanks!

I always use 1/2 " foamcore and cover it with Press-N-Seal or cake foil. I never refrigerate my cakes.

Double your cake board and then seal both sides.

Hope this helps.

What a great idea.....thank you

Iuse cardboards all the time and that never happens.

What kind of cardboards did you use? Were they actual cake rounds or did you cut them from the leftover pizza box (hey, really! I've seen posting from folks who do that! ) If they were actual cake cardboards, were they wax coated or plain? What are you calling "soggy mess"? ..... discolored with moisture? they seemed wet to touch? They disintegrated when you picked them up?

I had this happen as well, but after I had done the stacking, I used cake boards but I guess they may not have been waxed. It ended up that the dowels just pushed through the board above and the cake pushed down on itself. It was a topsy turvy and just for fun, so no big deal, but a learning experience.

I am still just a hobbiest and have not had a chance to try a stacked cake again, but will definitely try the press and seal.

I love the foam boards and use foil coverings then I put the decorative coverings on them. The foam is so stable, just love them!

I'm wondering more about the cake than the board! Why would a cake have so much liquid that it would make the board soggy? Just curious...

i also atest to the foam core boards wrapped in press-n-seal. since ive been using this technique i never have any problems.
i probably just jinx myself-but so far so good! for bigger cakes i double my foam core.
good luck-