Cake Boards? opinions? discuss :)

Decorating By ApplegumPam Updated 5 Sep 2013 , 10:10pm by Dayti

Nadiaa Posted 26 Aug 2013 , 9:05am
post #31 of 53

I do have to say, the cake board never even occurred to me before I came on CC. I just thought if I put a cake on a pretty silver board - see my avatar! - then it would look great. Now I wish I could re-take the photo on a good board! I guess it's just a learning curve though, and I love all the tips I learn here that puts me that tiny bit closer to being a professional caker (which is my dream) rather than  just a hobby baker.

BatterUpCake Posted 26 Aug 2013 , 10:50am
post #32 of 53
Quote:
Originally Posted by Nadiaa 

Now I wish I could re-take the photo on a good board! Looks like it's time to bake another cake!!

Evoir Posted 26 Aug 2013 , 10:53am
post #33 of 53

AI like to finish my cakes by providing a neat covered board...ie covered either with fondant, or contact-covered paper (not in contact with the cake, which sits on a cardboard on top of the baseboard. However, sometimes I STILL get asked to present the cake on a silver or gold cake-foil covered base board. It's not my favourite finish, but I'm happy to comply with my clients' wishes.

Nadiaa Posted 26 Aug 2013 , 12:22pm
post #34 of 53

A

Original message sent by BatterUpCake

Hahaha, I think it is!! But I have 2 dozen cupcakes to do for Thursday for a school fundraiser, then I'll get a plan for my next cake. I'm thinking tiers!

MBalaska Posted 3 Sep 2013 , 2:56am
post #35 of 53

found youtube video of how to put fondant on cakeboard with ribbon.  I needed a visual guide to make sense of it.

 


 


ApplegumPam Posted 3 Sep 2013 , 3:06am
post #36 of 53

Good visual - but I would use less than 1/4 of the fondant she used for the board..... her's was REALLY thick

 

Same for the cake covering...... that is some THICK fondant there!

howsweet Posted 3 Sep 2013 , 3:18am
post #37 of 53

This thread reminded me of this cake. I always wondered who would spend a zillion dollars on a cake and serve it next to corn dogs and cheese sticks. Well, I guess you can tell from what the dragon has got in his claw... That's got to be  cake by Mike McCrary who for reasons of his own does not decorate the boards.

 

BatterUpCake Posted 3 Sep 2013 , 11:26am
post #38 of 53

Is that some type of gambling dice?

knlcox Posted 3 Sep 2013 , 12:38pm
post #39 of 53

Is he holding the dice from a Dungeons and Dragons game? The  ones with the way too many sides? Cool cake!   

leah_s Posted 3 Sep 2013 , 1:15pm
post #40 of 53

Around here, you never see a fondant covered board.  I'd never seen or heard of such a thing until I came on here.  A silver, white or gold cake drum is the norm.  It's all I ever use, unlessit's a simple birthday cake and then I'll cover a cardboard with FanciFoil.  A fancy board doens't add enough impact for me to take the time to do it.

manicgeisha Posted 4 Sep 2013 , 2:32am
post #43 of 53

No, but that would be sweet!   Haha!  I`ll take the corn dogs while we are at it- I can`t remember the last time I had one of those.



I might as well come out of the TARDIS, I`m a total geek.   :lol:

debwilliams Posted 4 Sep 2013 , 7:42am
post #45 of 53

ABefore I went on a wedding cake course I had no idea about the importance of a covered board. I was taught that a covered board is how professionally decorated cakes should be presented so I always cover mine. It can really add to the overall look and design of the cake most of the time.

howsweet Posted 5 Sep 2013 , 8:31pm
post #47 of 53

Bummer, isn't it?

AZCouture Posted 5 Sep 2013 , 8:54pm
post #48 of 53

AThe way I see it, is no, the average person doesn't notice it. But put identical cakes, but one with finished board and one without, next to each other and take a poll on which one looks nicer....well, which one will win?

luckylibra Posted 5 Sep 2013 , 9:12pm
post #49 of 53

It is so funny that so many of you use the shoe analogy. I use the silver “boring, ugly, etc” board because I am not at the level of those that can manage to get the fondant on the board, not mess it up then put the cake on and still not mess it up. I think it would be a disaster for me to try. I managed it on one cake but the added stress, expense and time are just way more than what I think it is worth. Again, I am not a professional like most of you here so it takes me a long time to do something like that.   The reason the analogy is so funny to me is… I own about 4 pair of shoes… I am not a big shoe person, I am a professional in my day job and wear a suit and skirts etc.. but a good pair of black, blue and beige shoes is all I ever felt was necessary.. you would probably wrinkle your noses at me for that too lolol

luckylibra Posted 5 Sep 2013 , 9:25pm
post #51 of 53

I believe it would!! I had to go on the internet to find a picture of a shoe to copy for those too... so out of my element. :)

Dayti Posted 5 Sep 2013 , 10:10pm
post #53 of 53

If you cover the board a couple of days before you put your cake on it, you won't damage the fondant. Not that I am ever organised enough to do that! I usually make a long strip of fondant, cut one edge straight with a pizza cutter, roll it up like a bandage, and unroll on the dampened cake board starting and ending at the back. Cut through the overlaps to get a nice cut at the back. Smooth with a smoother, xacto around the edge to get rid of the excess. And don't forget ribbon around the edge, it can be glued on with pritt stick or similar. 

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