My cake is always smaller than my cake board. I always have trouble covering my cake with fondant without the board showing. It's not a big deal when I am adding a border to my second and third tier because I can just cover it up with icing . I've been lucky so far in having some sort of border, but what happens when I don't have a border? Do you all trim the cake board to make sure that it doesn't show?
Once baked, your 6 inch cake (for example), should actually be 5.5 inches because it will shrink when cooling. If you put your cake on a 6 inch cake board, it will leave 0.25 inches on each side. This space should be filled with buttercream or ganache.
There are videos by "Inspired by Michele" - Ganache on youtube explaining this.
Yep, like MKC says, you need that space for icing. If covering in fondant, then the board is the perfect edge to cut against when removing the excess sugar paste.
Thanks for your responses. I still think my cakes boards are more of a hassle than anything else to try and cover up. I guess it just comes down to practicing.