How To Cover Cake Board And Not Get The Wet Spots?

Decorating By bethie_dawn Updated 13 Nov 2012 , 10:35pm by DeniseNH

bethie_dawn Posted 25 May 2011 , 2:31pm
post #1 of 22

Everytime I make a cake and cover the cake board with paper or gift wrap I get wet spots where that I guess where the moisture from the cake bleeds! I have attempted to cover it with wax paper over the paper but it still does this! Is there anyway to cover a board that it does not show the spots? I know fondant would probably help but that is not in my price range for my next cake!
Thanks so much in advance

21 replies
ddaigle Posted 25 May 2011 , 2:46pm
post #2 of 22

Paper nor gift wrap is intended for cakes. The grease will show right through. You are going to have to use a covering designed for moisture. Most party supplies sell "fancy foil", but it is not cheap. Contact paper used to line kitchen drawers works too, but the options for design on that is limited too. Though I love the look of a custom covered board, I do not because I can't find it. I know many here on CC cover their boards with cute designs. Hopefully someone will jump in and give you their thoughts.

sillywabbitz Posted 25 May 2011 , 2:58pm
post #3 of 22

If I use wrapping paper or scrapbook paper I think cover it in FDA approved cellophane. The contact paper is not food safe and I know people say the cake is on the cardboard but my borders etc sit directly on my bases so I worry. At Michael's in their basket section they sell the basket cello wrap on a roll. One of them actually says FDA approved for food or something to that effect. It's also perfectly clear which gives it a nice look.

I have started covereing more of my boards in fondant but the expense can add up quick. It depends on the cake and who it's for etc.

Oh and cello is a pain to cut but it does work well and I know it's food safe.

cakeninja82 Posted 25 May 2011 , 3:04pm
post #4 of 22

The cost for fondant is minimal, a few dollars at the most.
I cover all my boards in fondant and decorate to match the cake,the cost is already incorporated into my per serving price.
Just raise your prices .25 cents and start covering your boards in fondant.

DeniseNH Posted 25 May 2011 , 3:09pm
post #5 of 22

Go to WalMart and purchase a large foamcore board panel, use a craft knife to cut out a circle in the size you need, then go to the kitchen section and pick up a roll of white contact paper. Cover the top of the foamcore board with a circle of contact paper, then attach a ribbon to the side of the board with double sided tape. Ribbon matches the theme of the cake decorations and is about a quarter of an inch tall. For under $6.00 you'll be able to cover 6 to 8 cake boards - beautifully. Hope this helps.

sccandwbfan Posted 25 May 2011 , 3:35pm
post #6 of 22

I cover my boards with press and seal if I am not going to put foil on them.

Texas_Rose Posted 25 May 2011 , 3:36pm
post #7 of 22

Make a batch of MMF and use that for covering boards. Store the excess in the freezer, use it for your next board. It costs me less than four dollars to make a batch of MMF and one batch would cover several boards if that's all you're doing with it.

bethie_dawn Posted 25 May 2011 , 6:53pm
post #8 of 22

Thanks for all the replys! I am not charging anything right now and just doing them for the experience so my out of pocket cost is getting crazy! I am not working so it is really adding up! I have my 1st baby shower cake this weekend which the request is a pregnant belly! I bought foam board yesterday and I guess I will have to make a trip to find cello or something like that to cover the board! Once I start charging hopefully I can afford to make the extra MMF! I also stabbed my finger so I am doing it all one handed and making fondant one handed without a mixer is kind of a pain at the moment! LOL

Texas_Rose Posted 25 May 2011 , 7:16pm
post #9 of 22

You should let your friends pay you for ingredients when you make cakes for them...otherwise it really does add up fast.

0930 Posted 25 May 2011 , 7:34pm
post #10 of 22

hi there

i too always use fondant to cover - find it looks so nice. truly i do not worry about the cost too much. as i buy the fondant i mark the date on it and if by the time i get around to using that colour i find that it is too old i put that in the "cover board" section. since people dont eat that portion i do not worry if is a little older

in some case i have covered the boards with wallpaper which of course has its own adhesive. when dong this i use the thicker cake board so there is no chance of the cake coming in contact with the board

hope this helps

cheatize Posted 25 May 2011 , 10:40pm
post #11 of 22

If you have freezer paper, use it shiny side out. Very inexpensive if a white board will work.

joycesdaughter111 Posted 26 May 2011 , 12:17am
post #12 of 22

This is how I cut the cost of fondant covered cake boards:

1) cover a 10 inch round 1/2 inch thick cake board with fondant.
2) cut a 7 inch circle out of the middle of this and save for another use.
3) top with 8 in cake!

This way you use less fondant. thumbs_up.gif Works for me!

gourmetsharon Posted 26 May 2011 , 12:31am
post #13 of 22
Originally Posted by cheatize

If you have freezer paper, use it shiny side out. Very inexpensive if a white board will work.

I love freezer paper!!

I did a First communion cake and used that and the ooohs about how great the board looked for the cake. They thought it was fancy gift wrap. Yup, shiny side out! and easy to wipe off buttercream border mistakes too!

sjlilley Posted 26 May 2011 , 12:58am
post #14 of 22

I use wrapping paper covered with plastic wrap. It takes a little time to do it twice but you can find some nice paper to match themes. I even use this on boards where it's to big to cover with one strip. Just lay it as flat as you can, then tape the underside quite tightly. Then lay the next strip overlapping about an inch and do the same. Sometimes I have even ben able to use the same board twice. (new plastic wrap of course)

tdnance Posted 13 Nov 2012 , 2:31pm
post #15 of 22

I too and giving out cakes/cupcakes just to practice. It does get pricey.  I just had my first experience with a wet board.  I'm not sure why it happened this time and not the others.


I'm going to try homemade fondant and see what happens to cover board.  I love working with fondant so this may be fun.

AZCouture Posted 13 Nov 2012 , 2:52pm
post #16 of 22
Originally Posted by joycesdaughter111 

This is how I cut the cost of fondant covered cake boards:

1) cover a 10 inch round 1/2 inch thick cake board with fondant.
2) cut a 7 inch circle out of the middle of this and save for another use.
3) top with 8 in cake!

This way you use less fondant. thumbs_up.gif Works for me!

Yep! And once you have it on the board, before you trim the excess away from the edges, roll it out even thinner. The amount used is virtually negligible, even for the biggest boards. Plus, it sets up firmer and is less prone to dings while your working on the cake, or if you happen to cover boards last minute (like me).

AnnieCahill Posted 13 Nov 2012 , 4:05pm
post #17 of 22

I totally do boards last minute too!  I also cut out the middle to save on fondant.

Claire138 Posted 13 Nov 2012 , 6:48pm
post #18 of 22
Originally Posted by AnnieCahill 

I totally do boards last minute too!  I also cut out the middle to save on fondant.


imagenthatnj Posted 13 Nov 2012 , 7:15pm
post #19 of 22

AAnother idea: Colette Peters uses royal icing to cover her boards in her craftsy classes.

FromScratchSF Posted 13 Nov 2012 , 7:28pm
post #20 of 22

Sometimes I am floored when reading what people use to serve food on.  Wall paper? Not to be all preachy, but woah, soooo not made for food.


Fondant is the easiest way to cover a cake board.  What I do is use a little water about 1.5" around a cake drum.  I roll my fondant at 1/8" then put it on my cake drum.  Once I trim around the sides, use a cake cardboard the size of the cake I am using - so if I have an 8" cake on a 10" cake drum, use an 8" cake card board.  I center it and cut it out using an exacto.  Because there is no water in the center of the board I have a perfect circle of fondant that lifts right off.  Then, I put that fondant on my fondant mat and continue to roll to 1/16", which is the perfect amount to cover my 8" cake.  Once covered, I use a little royal icing as glue then drop my cake into the perfect circle cut on my cake drum.

hbquikcomjamesl Posted 13 Nov 2012 , 9:09pm
post #21 of 22

 All this talk of giftwrap, shelf-liner, and wallpaper on cake boards has me hearing Alton Brown's voice in my head, declaring, "definitely NOT Good Eats"!


Then again, I tried and abandoned press-and-seal (it doesn't stick to dishes if they're the least bit damp, and it didn't take long to learn that it leaves a residue) and nonstick-coated foil, for the same reasons.


Of course, keep in mind that I'm the same guy who, on two separate occasions, went to the expense of buying an edible image, only to serve the cake on which it was placed "in-pan."icon_biggrin.gif


Yes, definitely cover any "not-Good-Eats" coverings with a layer of something that's transparent, waterproof, oilproof, and food-safe. I really miss the consumer Reynolds plastic wrap (which outperformed everything else on the grocer's shelf), and if I had an excuse to do so, I'd go over to Smart & Final, and buy a roll of the commercial Reynolds plastic wrap. Probably last me a decade, just as an industrial roll of Scotch tape once lasted my entire family over a decade.

DeniseNH Posted 13 Nov 2012 , 10:35pm
post #22 of 22

Have you tried gluing down heavy duty aluminum foil to the board.  Use School Glue, it's made for kids who will eat just about anything so it's safe.  Most cakes look great on a silver background - I sometimes use this and use the duller side of the foil then put a colored ribbon along the border.

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