I used Wilton white cake boards wax coating and my cake frosting had a horrible taste after sitting for a few hours... Why? I see everyone use cake boards so what did I do wrong?
Am I supposed to wrap cake boards in foil?
i can't remember ever using those exact ones--but wow that's weird to me---i've heard of wooden dowels imparting a musty flavor right around where they are placed 'cause i mean figure where they've been right?but a cardboard taste? someone smart will chime in soon i'm sure--
but yes for an upscale look you want to decorate your boards--florist foil is often used--i place my cake on another plain cardboard circle when i use florist foil because ff is not food safe--then i place all that on the larger foil covered board--
wilton makes nice food safe foils
Guess I should try that... thanks for the advice
you're very welcome
ASmear a thin coat of bc on the cake board before you put the cake on it.
yes good idea, mc--
and i thought of something--you're not putting the cake on there while it's still warm are yah? that might be doing that--
The Wilton cake foil is nice. Never had a problem. It is also very forgiving when decorating. Little smears that you get while smoothing the buttercream wipe away easily. It also looks nice.
No cake is completely cooled when placed on the cake board and it didn't affect the cake just the buttercream.
I am going to buy some this evening and try it. Thanks for the advice
oh the icing--not the cake---
why do you think it was the cake board? the wax should not have let anything like that come through--i mean obviously something icked it up----did it do it twice for you or anything like that?
that's very odd