I have seen some absolutely beautiful cakes that I know took tons of time and mad talent to accomplish. Then, I look down, and I see exposed corrugated cake boards, and think, oh gees, all that time and talent has been diminished because they couldn't take the five minutes to cover the cake board (not to mention seeing large sheet cakes on single layers of this thin stuff!).
Maybe it's my pet peeve, but I would think if you've gone to all this work to produce a very beautiful cake, you'd want to showcase it in the best possible way, which includes at the bare minimum a covered cake board.
So for those of you who are not covering your corrugated cake boards, please, take a few minutes to do so. That way, we can truly just enjoy your stunning creations! And, if you are making sheet cakes, might I suggest using foam core boards instead, so you don't have a sheet cake buckle due to the flimsiness of the board?
I have competition that decorates cakes with decent skill (although they are dry hockey pucks under all that Crisco), but they don't do anything to the cake boards. No ribbon, no fondant, nothing. I'm OK with this because it helps me seal the deal since my cakes look completely finished from the top down.
So keep leaving your boards exposed! It helps me sell more cake
I have to admit it is something that annoys me too, especially on wedding cakes. Like you say you have this beautiful cake,, that someone has obviously put a lot of time & effort into & then they leave the ugly board on show.
Another thing that bugs me is when people put heart shaped wedding cakes on round or square boards. Before eveyone jumps on me, I know for some they're not always available, but i'm talking about businesses selling cakes that I know they'd be available to. It just looks so unprofessional not to mention awful.
I think it depends on whether you are doing cakes professionally or just enjoying a new hobby making cakes informally for family and friends. To each his own!
This is also a pet peeve of mine. I'm just a hobby baker, but I teach a VERY basic decorating class through our local community ed program. I have photos of very similar cakes (style and skill level) that I've found on the web to show the students how different a cake can look on plain cardboard or on a covered board. They usually spot the difference right off.
And don't even talk about the greasy stain that creeps through the cardboard....yuck.
For anything that will show we use boards that have already been covered with gold foil (and are grease-resistant).
Totally agree with the first post...........a covered cake board looks way more professional (and no offence Jason...but I think fondant covered boards look better than a silver or gold covered board any day). I have done both - covered boards and uncovered with just the silver etc showing (purely due to time issues and these are normally just for family....though I would still rather cover those too if family gave me more notice
I agree that I cringe when I see a decorated cake on a plain, uncovered white corrugated cake board--or even on one of the "fancy" Wilton boards with the grey doily pattern on them--UGLY!
I can't tell you the number of times that the FIRST thing someone commented on was the decorated cake board. They really do notice it--sort of like having the right shoes for the outfit.
I have some cakes that don't need anything more than a nice silver cake drum, but for some, I plan the board right along with the cake---like this one (crumpled layers of colored cellophane and various scrapbooking elements--all bought 40% off at Michaels,or at the Dollar Store):
Rae, That is a great example. AND...that is SO Cher in mermaid form.lol
Since we're on pet peeves, what about the elaborate cake photo taken in a messy kitchen with bowls and mixers in the backgound. What a way to ruin a good cake picture!!!!!
I've decided that I need to start doing this. What would you suggest using? Wilton fancy foil? Do some people use fondant? It looks like it from pictures I see on here.
What would you use to cover a board if you planned on writing "Happy Birthday" along the board?
Beth I use Wilton fondant. It's cheap with a a coupon at Michael's. I wet the drum then cover it with fondant, and use the smoother to trim the edges by making a downward motion off the edge of the board. You can do this as far in advance as you need to. Also, you don't have to cover the entire thing if you don't want to, especially if you are trying to save fondant. You can just measure out what you need to cover the board, then make a hole in the center where the cake will be placed (I do this after putting the fondant on the board). I do that with the larger boards sometimes. After you cover it in fondant you can pipe on it or put other decorations on it just like you would do for a cake.
Some people also use royal icing to cover the boards but I have never done that. I always use ribbon to trim the edge of the board.
Thanks! Can this also be done for thin boards (like the Wilton cake rounds instead of the cake drums? If so, do you just put the fondant to the edge or do you wrap it around the bottom?
I think I will see if I have enough fondant left over to do it for my upcoming cake. If I don't, then I will just cover the board with gold foil and place the fondant letters on top of that, around the board. I hate to make too much fondant, because I don't make cakes often enough that the excess gets used up.
I do not sell my cakes.. so what's worth my thoughts.. but I do not like fondant covered boards.
I understand that you would like to give a pretty look when you hand it over to your costumer who picks the cake up.
And smaller cakeboards can be placed on a standard as well.. but it still looks prettier to me when the board under the cake doesn't show.
Everyone has their own preferences, but placing a cake on a cake stand isn't always realistic.
For one thing, a deposit must be given--and then returned when the stand is returned in good condition. The hassle increases if the stand is damaged. I like to use a decorated board because I don't need a deposit and I have no concerns about having it returned.
Many cakes are just too large to be placed on a stand, as most stands are no larger than 12" across. Most cake stands are round and not all cakes are round.
A cake on a decorated board is much more easily moved around and transported, by both the decorator and the recipient. A cake on a board (especially a multi-tiered, tall cake) on a table is more stable.
I, personally, dislike the cake plateaus that are often seen at weddings. I think they look quite clunky and actually "weigh" down the cake.
It's whatever work best for you, but it's really a small effort to decorate the board to enhance the cake.
Stand.. I understand your comment. As I said, I don't sell, and the cakes I made are not that extreme large, so I understand a stand might not be manageable for some occasions. And yes..personal preferences can differ so much.
Someone asked what can be used to cover boards......
freezer paper. contac paper (shelf liner that is tacky on one side); even wrapping paper as long as it is thencovered with plastic wrap OR the cake is placed on a cake circle the same size OR one size smaller (it should not show as the boarder will cover it.). Some people are using press N seal (a type of plastic wrap).