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how to cover cake board and not get the wet spots? - Page 2

post #16 of 22
Quote:
Originally Posted by joycesdaughter111 View Post

This is how I cut the cost of fondant covered cake boards:

1) cover a 10 inch round 1/2 inch thick cake board with fondant.
2) cut a 7 inch circle out of the middle of this and save for another use.
3) top with 8 in cake!

This way you use less fondant. thumbs_up.gif Works for me!

Yep! And once you have it on the board, before you trim the excess away from the edges, roll it out even thinner. The amount used is virtually negligible, even for the biggest boards. Plus, it sets up firmer and is less prone to dings while your working on the cake, or if you happen to cover boards last minute (like me).

*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
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post #17 of 22

I totally do boards last minute too!  I also cut out the middle to save on fondant.
 

post #18 of 22
Quote:
Originally Posted by AnnieCahill View Post

I totally do boards last minute too!  I also cut out the middle to save on fondant.
 

DIttothumbs_up.gif

post #19 of 22
Another idea: Colette Peters uses royal icing to cover her boards in her craftsy classes.
post #20 of 22

Sometimes I am floored when reading what people use to serve food on.  Wall paper? Not to be all preachy, but woah, soooo not made for food.

 

Fondant is the easiest way to cover a cake board.  What I do is use a little water about 1.5" around a cake drum.  I roll my fondant at 1/8" then put it on my cake drum.  Once I trim around the sides, use a cake cardboard the size of the cake I am using - so if I have an 8" cake on a 10" cake drum, use an 8" cake card board.  I center it and cut it out using an exacto.  Because there is no water in the center of the board I have a perfect circle of fondant that lifts right off.  Then, I put that fondant on my fondant mat and continue to roll to 1/16", which is the perfect amount to cover my 8" cake.  Once covered, I use a little royal icing as glue then drop my cake into the perfect circle cut on my cake drum.

post #21 of 22

 All this talk of giftwrap, shelf-liner, and wallpaper on cake boards has me hearing Alton Brown's voice in my head, declaring, "definitely NOT Good Eats"!

 

Then again, I tried and abandoned press-and-seal (it doesn't stick to dishes if they're the least bit damp, and it didn't take long to learn that it leaves a residue) and nonstick-coated foil, for the same reasons.

 

Of course, keep in mind that I'm the same guy who, on two separate occasions, went to the expense of buying an edible image, only to serve the cake on which it was placed "in-pan."icon_biggrin.gif

 

Yes, definitely cover any "not-Good-Eats" coverings with a layer of something that's transparent, waterproof, oilproof, and food-safe. I really miss the consumer Reynolds plastic wrap (which outperformed everything else on the grocer's shelf), and if I had an excuse to do so, I'd go over to Smart & Final, and buy a roll of the commercial Reynolds plastic wrap. Probably last me a decade, just as an industrial roll of Scotch tape once lasted my entire family over a decade.

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #22 of 22

Have you tried gluing down heavy duty aluminum foil to the board.  Use School Glue, it's made for kids who will eat just about anything so it's safe.  Most cakes look great on a silver background - I sometimes use this and use the duller side of the foil then put a colored ribbon along the border.

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