bbsmom Posted 11 Aug 2012 , 2:18am
post #1 of

I've done cakes for family/friends and didn't really consider this but...should I be covering my cake circles with wax paper or something else before I put cake on (I have been smearing frosting to hold cake)? Wouldn't the paper tear & possibly end up in the cake? Don't mean to sound silly but wondered if I've been doing it wrong?? I usually do the cake base with fondant but the circles??Thanks for your thoughts!

13 replies
cheatize Posted 11 Aug 2012 , 3:21am
post #2 of

Does the circle show? If so, yes, it should be covered with something attractive. Even something as inexpensive as freezer paper (shiny side out) will make a cake look a lot better and more finished.

YummyCreations Posted 11 Aug 2012 , 6:06am
post #3 of

I use Wilton "Fancy Foil". It comes in silver or gold. It's easy to use and it's food safe icon_smile.gif

CWR41 Posted 11 Aug 2012 , 6:51am
post #4 of
Quote:
Originally Posted by bbsmom

I usually do the cake base with fondant but the circles??




No, corrugated cake circles are food safe and are okay to use "as is"... no covering is required.

bbsmom Posted 11 Aug 2012 , 12:52pm
post #5 of

Thanks! My boards don't show but wondered about the food safe aspect. Appreciate the input
thumbs_up.gif

kakeladi Posted 11 Aug 2012 , 10:21pm
post #6 of

I have *Always!* covered my cake boards. The once or twice I didn't I could taste the cardboard icon_sad.gif
I cut one circle of foil or parchment the same size as the board & another one 2 or 3 inches larger. Glue the same-size one on top and w/the lg'r one bring the excess over that one & tape down. I have always used masking tape.

josefina20 Posted 11 Aug 2012 , 10:56pm
post #7 of

What about in the to separate cake cake layer? I have seen videos where the circles are placed without cover it, so i wonder, if that what you should do?
How do you make it food safe without creating bulging between the layer?

bbsmom Posted 12 Aug 2012 , 12:59am
post #8 of

Not to appear too dumb icon_redface.gif but...if you stack the layers, I assume if you tape paper over the board, you have to place another paper circle on the bottom layer to "food safe" that from the tape? How do you keep the wrapped paper & tape from tilting that top layer? (Not sure if I explained that right but when I've covered boards, they never seem to be as flat, but close.) Does the small amount of paper not really make a difference?

Pearl645 Posted 12 Aug 2012 , 1:07am
post #9 of
Quote:
Originally Posted by bbsmom

Not to appear too dumb icon_redface.gif but...if you stack the layers, I assume if you tape paper over the board, you have to place another paper circle on the bottom layer to "food safe" that from the tape? How do you keep the wrapped paper & tape from tilting that top layer? (Not sure if I explained that right but when I've covered boards, they never seem to be as flat, but close.) Does the small amount of paper not really make a difference?




Good question. This is why I stopped covering those thin corrugated cake circles with foil or anything.I place the cake directly on it with a smear of BC for wedding cakes. For cakes where the cake circle will show, I cover it with fancy foil.

Occther Posted 12 Aug 2012 , 1:08am

I always cover my cardboard cake circles with "Press N Seal." Keeps the cardboard from becoming soggy.

BlakesCakes Posted 12 Aug 2012 , 2:58am

I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.

Rae

Charmed Posted 12 Aug 2012 , 4:59am
Quote:
Originally Posted by BlakesCakes

I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.

Rae



Hi Blakescakes
Why do you coat the foamcore with soy wax? and where can I get edible soy wax?

kakeladi Posted 12 Aug 2012 , 10:55pm

UNcovered cake circles can and do absorb the grease form icing and cake which can & do weaken them.
The 'paper' used is always cake safe......sometimes parchment, mostly freezer paper.
Remember I retired before press & seal came out - well just after but before used widely icon_smile.gif

BlakesCakes Posted 12 Aug 2012 , 11:44pm
Quote:
Originally Posted by Charmed

Quote:
Originally Posted by BlakesCakes

I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.

Rae


Hi Blakescakes
Why do you coat the foamcore with soy wax? and where can I get edible soy wax?




I coat them because it puts them on par with wax coated cake boards, but stronger. It's a quick easy step that eliminates any questions about them being "food safe".
I purchased my edible soy from Ebay after doing research on which soy wax is food safe (Golden Wax 415)---it's also Kosher.

http://www.ebay.com/itm/130491955139?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649

Rae

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