zinger60 Posted 3 Feb 2011 , 12:23am
post #1 of

For the plain cake boards underneath my stacked cakes, I use press n seal to wrap them. I was wondering what I can use to cover my bigger cake boards and foam core boards. I would love being able to use wrapping paper because of the variety of designs but not sure what to cover that with. Press n seal has an opaque look to it and would leave seams on larger boards. If I put the bottom tier on a cake board the same size of the cake and set that on the foam core board, would that be considered food safe?

32 replies
MissLisa Posted 3 Feb 2011 , 12:37am
post #2 of

If you are talking about the base board that sits under the whole cake there are a number of things you can use.
Florist Foil, Wrapping paper covered in clear contact paper (PITA), the foil covered cake drums that already come pre covered, coordinating fondant, freezer paper (wax side up), plain foil.

You really don't want to use just foam core board without covering it with something, the shortening in your icing will soak into the board and leave a grease stain that will show.

MadMillie Posted 3 Feb 2011 , 12:39am
post #3 of

I bought some shrink wrap and a heat gun at Micheals. You can put it over the wrapping paper, tissue paper, or fabric. It works great, no messy tape and everything stays put.

poohsmomma Posted 3 Feb 2011 , 12:40am
post #4 of

I cover my cake boards with a variety of fabrics and wrapping papers-whatever helps to set off the cake. I top that with a layer of clear contact paper. To make sure that my cakes aren't resting directly on the contact paper, I use double sided tape to stick a cardboard cake board to the top of the covered board. The cake rests on that.
Gosh, I hope that makes sense.
Both of these cake boards were covered with fabric:
http://cakecentral.com/gallery/1902801
http://cakecentral.com/gallery/1579890

pattycakesnj Posted 3 Feb 2011 , 12:41am
post #5 of

If the bottom tier is on a cake board, you don't need to worry about food safe covering on the larger board/base since the cake won't be touching it. On my base foam core boards, I usually cover with craft paper, fondant or melted candy melts.

zinger60 Posted 3 Feb 2011 , 5:22pm
post #6 of

My bottom tiers are always on a cake board before I put them on the foam board so the bottom of the cake is never touching the foam board. I did not think there would be a problem with food safety since the cake is not touching the board. I posted this question an another cake site and got all kinds of negative replies because they said even though the cake is not touching the foam board, the border of the bottom tier is. I then said that maybe I could just cut my bottom cardboard a little bit larger than the cake so that the border is on the cardboard. They said that would defeat the purpose of the border because then the edge of the cardboard would show. Not sure what to try now. Last time I used some cellophane wrapping paper that was so cute with little birthday gift and said happy birthday on it. The only part of the cake that was touching it was the border of the bottom tier. I wasn't worried about it then but now I don't know what to think. I mean, even if someone did eat a little of the border frosting, is the gift wrap so toxic that it would cause someone to be sick?

jenscreativity Posted 3 Feb 2011 , 5:37pm
post #7 of

Madmillie: You inspired me on the shrinking wrap to use b/c it can be used on anything..thank you! I will invest in some for now on.

Niki11784 Posted 3 Feb 2011 , 6:07pm
post #8 of
Quote:
Originally Posted by poohsmomma

I cover my cake boards with a variety of fabrics and wrapping papers-whatever helps to set off the cake. I top that with a layer of clear contact paper. To make sure that my cakes aren't resting directly on the contact paper, I use double sided tape to stick a cardboard cake board to the top of the covered board. The cake rests on that.
Gosh, I hope that makes sense.
Both of these cake boards were covered with fabric:
http://cakecentral.com/gallery/1902801
http://cakecentral.com/gallery/1579890




I love how the fabric looks! Gorgeous!

jewels710 Posted 3 Feb 2011 , 6:58pm
post #9 of

Pattycakesnj: How do you cover a cake board with candy melts?

pattycakesnj Posted 3 Feb 2011 , 10:36pm

jewels710: I got the idea from one of many many cake books from England so I can't take the credit. Just melt the candy and spread it on your board, put it aside to dry/harden and you are good to go. I often coordinate the candy melt color with the cake. HTH

sillywabbitz Posted 3 Feb 2011 , 10:49pm

At Michael's they sell FDA approved cello wrap in their basket area, look for it. I'm going to check out the shrink wrap and see if I can find food safe shrink wrap because that would be awesome.

I have started doing mostly fondant covered boards (will now try candy melts as well) because I know it's food safe and I don't have to have the mental debate with myself. But the FDA approved cello covers well over wrapping papers...it's just not super smooth around the edge so when I use it, I typically still glue ribbon around the edge.

icer101 Posted 3 Feb 2011 , 11:01pm

Scott Wooley covers boards with royal icing like the candy melt idea. I think Colette Peters also does at times.

zinger60 Posted 3 Feb 2011 , 11:13pm

Where would you find food safe shrink wrap?

sillywabbitz Posted 3 Feb 2011 , 11:32pm

I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.

sillywabbitz Posted 3 Feb 2011 , 11:33pm

I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.

sillywabbitz Posted 3 Feb 2011 , 11:34pm

I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.

sillywabbitz Posted 3 Feb 2011 , 11:35pm

I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.

sillywabbitz Posted 3 Feb 2011 , 11:36pm

I would think you could find food safe shrink wrap at restaurant supplies but I don't know...just figured it be worth a google tonight since I can't find food safe contact paper.

dynee Posted 3 Feb 2011 , 11:39pm

I use the 3/8 inch foam core directly under the cake tiers. I wrap them in Wilton's fanci-foil. This is one product Wilton makes that works well for me. It holds up to the knife when cutting a cake and doesn't tear like alum. foil. I only do a few cakes a year and when I buy this with a coupon, it is cheap enough. The decorative base boards can then be covered with anything as it does not actually touch the cake. My favorite base board is on my Speedy cake. I made it to look like tin roofing by spreading on grey RI and swiping across with a template with ripples; then I airbrushed it with silver lustre and dry brushed some red orange "rust" along the edges. It looked so good, I hated covering so much of it up with the cake.LOL

sillywabbitz Posted 4 Feb 2011 , 12:48am

No clue why my previous post showed up so many times but here is a product that says FDA approved for direct contact with food. Some sayFDA approved for indirect contact.
http://www.creativegiftpackaging.com/Shrink_Bags_Assortment_p/sbasst.htm

bobwonderbuns Posted 4 Feb 2011 , 12:59am
Quote:
Originally Posted by pattycakesnj

jewels710: I got the idea from one of many many cake books from England so I can't take the credit. Just melt the candy and spread it on your board, put it aside to dry/harden and you are good to go. I often coordinate the candy melt color with the cake. HTH




That is a good idea!! (And I thought I owned all the cake books from England!) icon_lol.gif

bobwonderbuns Posted 4 Feb 2011 , 1:00am
Quote:
Originally Posted by pattycakesnj

jewels710: I got the idea from one of many many cake books from England so I can't take the credit. Just melt the candy and spread it on your board, put it aside to dry/harden and you are good to go. I often coordinate the candy melt color with the cake. HTH




That is a good idea!! (And I thought I owned all the cake books from England!) icon_lol.gif

bobwonderbuns Posted 4 Feb 2011 , 1:01am
Quote:
Originally Posted by pattycakesnj

jewels710: I got the idea from one of many many cake books from England so I can't take the credit. Just melt the candy and spread it on your board, put it aside to dry/harden and you are good to go. I often coordinate the candy melt color with the cake. HTH




That is a good idea!! (And I thought I owned all the cake books from England!) icon_lol.gif

bobwonderbuns Posted 4 Feb 2011 , 1:21am

Sorry for the multiple posts, I don't know what's going on with the site tonight. icon_rolleyes.gif

K1976 Posted 4 Feb 2011 , 1:33am

[quote="poohsmomma"]I cover my cake boards with a variety of fabrics....

How do you make it so that your fabric looks so taught on your board? Your cakes are beautiful by the way.

poohsmomma Posted 4 Feb 2011 , 2:05am

Thanks "K",
To get the fabric to stick to the foam board, I spray the board with Elmer's Spray Adhesive. Then I smooth the fabric on and tape it on the back.

MadMillie Posted 4 Feb 2011 , 2:33am

The following is a link to food safe shrink wrap if your Micheals doesn't have it. Also, don't forget your heat gun, probably $10 with a 50% off coupon at Micheals.


http://www.creativegiftpackaging.com/Shrink_Bags_Shrink_Wrap_s/117.htm

cake_architect Posted 4 Feb 2011 , 7:51am

i never thought of contact paper not being food safe- i use it all the time to cover my cake boards! i swear you learn something new everyday... but great idea about the candy melts!

dynee Posted 4 Feb 2011 , 3:44pm

I have a question about the shrink wrap on the boards. Is that directly under the cake and if so does the knife cut into that? I would worry about getting bits of plastic in the pieces of cake.

Herekittykitty Posted 4 Feb 2011 , 5:29pm

I like wrapping paper with the food safe cello. But am going to give the shrink wrap a go, that will make life that much easier. Have also used fondant, but candy melts sounds like a good idea, will have to try that!

No need to buy a heat gun, just use a hair dryer on hot. That's what I've done for gift baskets.

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