How I get a flawless tiered cake look without having to pipe a boarder or using embellishments to hide the cake board. Do I use the same size board as the cake or do I use a size smaller to adjust for trimming or cake shrinkage after baking?
I usually cut my cake boards (after baking) so they are slightly smaller than the cake. Works for me! :)
Boards of the same size as the cake can sometimes be fractionally larger than the cake, depending on whether the cake has shrunk or not but I always cover the cake with a layer of almond paste or chocolate paste under the sugarpaste, which solves the problem.
Thanks you both for the great suggestions. I'll do both and see with method I like the best.