Hey everyone. I'm trying to figure out what to use for each tier of cake to sit on when stacking a cake. Like would a 6 inch cake sit on one of those 6 inch cake boards that are covered in tinfoil? Would I then put wax paper between the cardboard and the cake below it?
A 6" cake would sit on a 6" cardboard cake round. These can be found at your local craft store or even Walmart. You do not need to put wax paper between the cake and the cardboard round. For stacking you can use the SPS system which provides cake plates and pillars or you can use dowels.
Yes, you would put a 6 inch cake on a 6 inch cardboard round so the supports hold the board and not go into the cake. Although I watched a tutorial yesterday on Satin Ice's website and the professional said to cover the cake board that is under the cake with tin foil so it doesent saturate the cake board and make it to soft to support the cake correctly, which makes sense to me.
Yes, you would put a 6 inch cake on a 6 inch cardboard round so the supports hold the board and not go into the cake. Although I watched a tutorial yesterday on 's website and the professional said to cover the cake board that is under the cake with tin foil so it doesent saturate the cake board and make it to soft to support the cake correctly, which makes sense to me.
I haven't watched the Satin Ice tutorials in awhile, but I really disagree with whomever suggests that you cover your cakeboards with tin foil (or saran, or wax paper, etc.).
I feel strongly that if you cover them, you greatly increase the risk that foil, saran, or wax paper will come up with the cake when the cake is cut--YUCK!
If you use waxed cake boards, there is no reason for them to absorb moisture from the cake sitting on them.
I use foam core that I cut to shape with a hot knife tool. I "wax" the boards with melted soy wax or paramount crystals. No seepage, no stuff coming up when cake is cut.
I agree with what your saying about the foil coming up with the slices of cake. YUK! I was actaully wondering about that. I use waxed cake boards and they do get a little saturated but I think they would be ok for stacking. I haven't done a lot of stacked cakes so im not postive. Do any of the pros want to weigh in on this one that use the waxed cardboard cake boards?
I always get a nice chuckle from the advice about cardboards getting so soggy that they will collapse! They are cardboard ... not rice paper!
since i cut 95% of my wedding cakes, I am there to see first hand how NOT soggy these things get. They get discolored, they get grease spots, but they do NOT get so soggy that they disintegrate.
Forget the overkill.
Thanks for the info Indy!
agree with Rae, no foil or plastic wrap, too much chance of getting a piece into the cake. My boards never get that saturated that there is a chance they will collapse
Thanks everyone for you help! I never used the cake boards like that, but will plan to!