I have a question on stacking and what is the best type of cake board to use. I have seen the video's and read articles about pushing a dowel thru all of the layers, which would include the cake boards. What type of cake boards are you all using, and if they are cardboard, do you cover them with foil or wax paper? Thanks so much!
cake boards that are sold as cake boards don't have to be covered, they are food safe. I use cake boards that I buy at my local restuarant depot for between tiers and on the bottom, I use double thick foam core or plywood(depending on weight of finished cake). Those get covered with something.
Patty: are they the thin ones? I always use the cardboard boards that are covered in fanci foil, but I see really thin ones at my local restaurant supply store that have no foil (although one side is shiny). I'm paranoid that they would be too thin to support a heavy tier (I imagine you can only use these between tiers and not on the bottom).
yes they are thin but they don't support the tiers, the dowels do. For the bottom, I use foam core or plywood as the base(depending on weight of cake) or double (or triple) the thin boards
Thank you Pattycakesnj