Why Don't They Make Cake Boards The Actual Size Of Your Cake
Decorating By amandathegrayt Updated 10 May 2011 , 9:06pm by amandathegrayt
So I am new to this and I'm wondering...when I make a tiered cake and want to place each tier on a cake board (i.e. 8" round on an 8" round board) how to hide the cake board? Am I not putting a thick enough layer of butter cream or fondant?
Trim it down or use a 7" board. Cakes always shrink in a little after they cool.
HTH
I've been making cakes one inch larger than I need, then trim using the cake circle as my guide. Linda McClure does this in her video. If she needs an exact 10in round, she bakes an 11 in, then it does shrink a bit. Then she uses a 10 in round cake board to trim the cake exactly.
I know what you mean, sometimes, it's annoying when you have to cut off an 1/4in of board.
So I am new to this and I'm wondering...when I make a tiered cake and want to place each tier on a cake board (i.e. 8" round on an 8" round board) how to hide the cake board? Am I not putting a thick enough layer of butter cream or fondant?
I use the edge of the board as a guide for smoothing my icing. My icing isn't too thick. However, my cakes don't shrink a lot either.
How much are these cakes shrinking?! As-is, the board should be just enough bigger to allow for icing.
Agreed. My cakes shrink a little, and as others mentioned, there's just enough board showing to use as a guide for smoothing my icing!
Well, like I said I am sooo new at this and learning constantly. Perhaps I'm not putting on enough icing before I top it with fondant.
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