I've read that several people have used wrapping paper to cover their cake boards and that they put clear cellophane that is food safe over the top of it. I usually use the Wilton fanci-foil wrap on my boards. If you use wrapping paper and the cellophane, do you have to put a cake board under the cake itself or will it work putting the cake directly on top of the cellophane. I wasn't sure how easily cellophane cuts when you go and cut the cake.

It doesn't matter what I'm covering my cake boards with, I always have a cake cardboard under my cake. It just makes it easier to work with when icing or covering with fondant.

I've made cakes for friends that I put on giftwrap/cello covered boards and when I get the boards back (my friends are into recycling), there are no cuts in the cello. I use only food-safe cello, and no cardboard under the cake. Makes it really easy to clean up icing crumbs, etc.

I always put my cake tiers on their own boards. Makes it easier to move around, always fits in the fridge (if necessary). I also never have to clean up the decorative under board, either. Sit the cake on, pipe the border, and go.

Rae

I do use cello (food safe) over my boards but I normally have a cake board under the cake. It makes it very easy to move the cake, it's cleaner as mentioned above. The only time I put a cake direclty on a drum is if it's a single layer of cake...like a sheet cake etc and it won't be too hard to clean up.
One of the ladies in my cake club, suggested melted chocolate around the cake board. I tried it yestarday and I love it. Super quick to do, cheap and can easily be color matched. I applied mine with a paint brush which gives the effect of fabric, next time I'm going to see if I can color my board and pour it to get a smooth finish. I have to say, the choc beat covering it with paper or fondant hands down!

carmijok,
I applied the chocolate directly to the cake drum. I use drums almost exclusively on my cakes. This was one of the wilton foil drums. I traced the cake pan on to my board and applied choc around the edge. I did 2 coats because the first coat was a little transparent. I let the chocolate set up naturally (freezing I suspect would cause it to crack) . then I placed the cake on top. I'll post the pic here but it's the same cake I posted that I wasn't that happy with. By the way thanks for sharing your cream cheese frosting recipe.