Can anyone give a little insight into this. Is there really a significant difference between the two? There is a big difference in price and I wanted to know if it's even worth it. I use my cake circles at the bottom of each tier. I've only used greaseproof circles but wondered if I can get away with using the non greaseproof circles. Has anyone had any experience with the two. And does it really make a difference when I'm just using them in between each tier.
Besides the price difference that you mentioned, I've heard horror stories of cakes simply sliding off the greaseproof circles. You can definitely get away with using the regular white top circles that aren't wax coated. GP circles are mainly used for cheesecakes.
Awesome news! Exactly what I wanted to hear!! I haven't had any issues with the GP circles, but it's great to hear that they really aren't necessary for my cakes. Saves me money, and that, I like!