I need advice on how to handle a full sheet cake. I baked 2 half sheets and put them together . One layer cake except a grad hat on one end. Do I need a piece of plywood under it or will I be OK with a couple of layers of cardboard cake sheets? If I need plywood, can you give me some suggestions on how to cover the raw edge?
I delivered a full sheet this week, half chocolate with peanut butter truffle filling and 1/2 red velvet with cheesecake mousse filling covered in a layer of butter creme and fondant...needless to say very heavy....I had it on a basic gold sheet board which was ontop of 3 double thick sheet boards...once I got to the venue I slid the cake and the gold board off of the other 3 and no problem....
You can use two thin foam core boards taped together, or on thick foam core, that should be plenty strong. I cover my foam core in foil. I like to build up the thickness so that the edge is wide enough for a ribbon.
I bake a lot of 12 x 18 sheet cakes. I use three basic cardboard cake boards taped together and then wrapped in foil. I have also used two or three foam core boards wrapped in foil because this allows me to dress up the board with ribbon - if needed. If you decide to have special boards cut or made, be sure to write "Please return to _________. DO NOT DISCARD" or you will never get them back! Might want to say it dozens of times as well! Good luck!
I would use plywood or masonite board from a Home Depot or Lowes. I used two regular cardboard cake boards for a 9x13 and when I lifted it off my turntable, the cream cheese frosting cracked like crazing on china: really small cracks but many of them. I was so disappointed. I always put my name, address and phone number on my wooden boards and stress that I'll need them back. Then I cover in clear contact paper and then cake foil or wipe off table cloth vinyl and add a ribbon or some other trim aroung the edge when I'm finished. Hope that helps.