Covering Cake Boards

Decorating By zoe robinson Updated 25 Jun 2014 , 10:44am by costumeczar

zoe robinson Posted 23 Jun 2014 , 10:25pm
post #1 of 19

I need to cover a large board with a food safe wrapping, just wondering if anyone has any suggestions on what to use. I notice Duff from Ace of Cakes, wrapping his boards with some kind of plastic wrap, not sure what it's called, or where you would purchase this. any advice is much appreciated, thank you.xx

18 replies
costumeczar Posted 23 Jun 2014 , 10:49pm
post #2 of 19

I buy pre-covered boards, but if I add another covering to it I just use some fondant or gumpaste around the edge of the cake once it's all decorated. That way you don't have to cover the whole board :)

KCC Posted 23 Jun 2014 , 11:09pm
post #3 of 19

Freezer paper, shiny side up

AZCouture Posted 23 Jun 2014 , 11:58pm
post #4 of 19

AOr, cover the whole board, and cut out most of the middle. I do that with larger cakes for sure to save on fondant. I roll it thin enough that the weight from the cake doesn't make it sag in the middle where there isn't fondant directly underneath the bottom tier.

Natka81 Posted 24 Jun 2014 , 2:45am
post #5 of 19

I used something called fancy foil. I did not like it,  I tried covering cake board with fondant and so loved it. Fancy foil is nothing compared to fondant.

Now, thanks to AZ for idea: I will cut a hole in a middle when I am covering cake board with fondant.

AZCouture Posted 24 Jun 2014 , 4:30am
post #6 of 19

Don't forget to roll it thin! Dries quicker and you won't ding it up as easily either. 

Claire138 Posted 24 Jun 2014 , 5:12am
post #7 of 19

Quote:

Originally Posted by AZCouture 

Or, cover the whole board, and cut out most of the middle. I do that with larger cakes for sure to save on fondant. I roll it thin enough that the weight from the cake doesn't make it sag in the middle where there isn't fondant directly underneath the bottom tier.


This is what I do too.

costumeczar Posted 24 Jun 2014 , 10:52am
post #8 of 19

AYou guys are wasting your time...just do the cake, then before doing the bottom border use the pasta roller to make a thin strip of gumpaste or fondant and wrap it around the edge of the cake board. Saves the time it takes (and fondant) to cover the whole board.

zoe robinson Posted 24 Jun 2014 , 11:06pm
post #9 of 19

That's great advice, thank you all. i do need to cover the board with something though as i'm doing a guitar cake, and board is quite big, so think i'll go looking up fancy foil. I'm not sure what freezer paper is though?

Thank you.

AZCouture Posted 24 Jun 2014 , 11:30pm
post #10 of 19

Not wasting my time, I just don't like that way. :P

costumeczar Posted 25 Jun 2014 , 2:01am
post #11 of 19

Quote:

Originally Posted by AZCouture 
 

Not wasting my time, I just don't like that way. :P

It's exactly the same as covering the whole thing then cutting a hole out but it takes less effort, so what's not to like?:-P

AZCouture Posted 25 Jun 2014 , 2:09am
post #12 of 19

AI don't care for the look of the cake being on the board, then the fondant going on next to it. I want my cake sitting on top. It's ok, do it your way, I'm gonna keep doing it mine...lol, nothing will talk me out of it. Plus, there's a seam, and my way doesn't create a seam. And, I can safely sever the edges off without dinging the cake cause the cake ain't on there yet.

costumeczar Posted 25 Jun 2014 , 2:27am
post #13 of 19

Quote:

Originally Posted by AZCouture 

I don't care for the look of the cake being on the board, then the fondant going on next to it. I want my cake sitting on top. It's ok, do it your way, I'm gonna keep doing it mine...lol, nothing will talk me out of it. Plus, there's a seam, and my way doesn't create a seam. And, I can safely sever the edges off without dinging the cake cause the cake ain't on there yet.

But it looks exactly the same, you put the bottom border on after covering the board. I don't get it. The seam is easy enough to roll out. I just never saw the point in covering an entire board then cutting a hole out to put a cake in there, because it 's then sitting on the board anyway, not sitting on top??? I must be missing something.

costumeczar Posted 25 Jun 2014 , 2:28am
post #14 of 19

I usually use gumpaste to cover the edge anyway, since you can roll it out thinner than fondant with the pasta roller.

CraftyCassie Posted 25 Jun 2014 , 3:36am
post #15 of 19

AFreezer paper is found with tin foil and plastic wrap. It's for wrapping meat in to freeze. I wrap my cake boards all the time with it. Make sure you put the shiny side out so that the paper doesn't absorb the oils in the icing and leave greasy spot. Wrap to the bottom and tape with clear packaging tape. If doing round, cut slits for flatter folds.

AZCouture Posted 25 Jun 2014 , 3:54am
post #16 of 19

ADon't know what to tell ya, I just don't care for that method.

AZCouture Posted 25 Jun 2014 , 4:00am
post #17 of 19

ANo, I don't cut the hole to the same size of the bottom tier, I get why you say all that now. If the bottom tier is say a 10", I'll cut out eight inches. Then it's still sitting on a ring of fondant. And I explained the rest already. Plus, that keeps it from sliding if it was thinking about it. I wet the ring a bit or put down a couple of gooey blobs of fondant, flattened out.

AZCouture Posted 25 Jun 2014 , 4:00am
post #18 of 19

A

Original message sent by AZCouture

Or, cover the whole board, and cut out [B]MOST[/B]of the middle. I do that with larger cakes for sure to save on fondant. I roll it thin enough that the weight from the cake doesn't make it sag in the middle where there isn't fondant directly underneath the bottom tier.

costumeczar Posted 25 Jun 2014 , 10:44am
post #19 of 19

AOh, I see now, I missed that. When i do the bottom tiers I crumb coat it then attach it to the naked board, so when i'm icing it i scrape the heck out of the drum. I would be messing up the fondant if it was covered already.

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