The Best Cake Boards?

Decorating By HoHo5 Updated 26 Jul 2010 , 9:15pm by Bela89

HoHo5 Posted 26 Jul 2010 , 1:51pm
post #1 of 9

I am doing a wedding cake in Aug. I usually use cardboard cake boards but Ive heard a lot of foam cake boards. I was wondering what everyone uses? What seems to give the best support? And.... if you use the foam boards where do you buy them?
I usually freeze my cakes after I base ice them.
(My husband said it makes them taste better, more moist!) So I'm a little nervous about the stability of the cardboard after I thaw them. I've also heard of the sps system.What do you guys recommend?
I have to drive the cake (4 tiers) about an hour away.

8 replies
CutieMcCakes Posted 26 Jul 2010 , 6:06pm
post #2 of 9

Hi there! I have used both the cardboard and the foam board on my cakes. I usually use the pretty cardboard if it is a regular dessert cake.
Foam board is great b/c it is really strong, virtually weightless (so it won't add any weight to your cakes) and the oil from the cakes won't make it soft.
You can buy foam board at your local craft store... i.e. Michael's, Joanns.
In all, my preference for wedding cakes, especially if they are to be stacked, is using the foam board.

Hope this helps and good luck!

ycknits Posted 26 Jul 2010 , 6:24pm
post #3 of 9

Foam board: 1/2 inch thick for large layers, 3/16 okay for smaller.

Kiddiekakes Posted 26 Jul 2010 , 6:26pm
post #4 of 9

Or you can use plywood or MDF but I think MDF will absorb the condensation when it thaws and get soft.

cakegroove Posted 26 Jul 2010 , 6:48pm
post #5 of 9

I use foam board. I actually bought some at Michael's over the weekend, they had buy 1 get 1 free. Not sure if that sale is still going on or not but it might be worth it to check it out

Bakingangel Posted 26 Jul 2010 , 7:17pm
post #6 of 9

Foamcore is not food safe. It needs to be covered. I use Press 'N Seal. I had a scrap piece of fc on my table and some bc got on it. I noticed a grease spot after I wiped it off.
I use 1/2" on all my layers regardless so they will be the same height. I use a covered drum to set my cake on.

After you bake and cool your cake, double wrap it in Saran Wrap then in foil and put it in the freezer. No chance of absorbing foul taste from cardboard circle. Leave it wrapped until completely thawed and it will be very moist (even more so than when you first baked it).

If you haven't stacked or done a wedding cake before, I would recommend getting Sharon Zambito's instructional dvd on stacking cakes. It is the best!
I mostly do wedding cakes. I do it her way now and I have no problems with levelness and transporting them completely assembled (no sps system to buy).
PM me if I can help you with anything.

sweettreat101 Posted 26 Jul 2010 , 7:28pm
post #7 of 9

When I am freezing cakes I put them on cardboard cake circles and wrap well in plastic wrap. If the cake is large after thawing I will transport the layers to foam board and decorate. Foam board will warp in the freezer. I made that mistake. My daughter was trying to help me with my cousins wedding cake and put the cake in the freeze. When I removed the cake drum it was warped. I was crossing my fingers and hoping it would level out after coming to room temp. I had to run to the cake store and spend another $8.00 on another cake drum.

amarilloyankee Posted 26 Jul 2010 , 8:51pm
post #8 of 9

Can someone take a picture of their foamboards? I have seen several different kinds but not sure which one most use? I dont want to get one and have my cake break

Bela89 Posted 26 Jul 2010 , 9:15pm
post #9 of 9

Does the foam boards come in round or just rectangles?

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