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I just don't understand

post #1 of 43
Thread Starter 
why someone would spend hours on a cake getting the buttercream/fondant perfect, and adding beautiful flowers/decorations, but stick the cake on a plain piece of cardboard!
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post #2 of 43
icon_lol.gificon_lol.gificon_lol.gificon_lol.gif

Totally agree.
post #3 of 43
I see a lot of info on decorating, stacking etc. But little on cake boards. I use 1/2 inch foam board. Any other ideas?
post #4 of 43
Sometimes, when I take a photo, it's on a cardboard because it will be used for delivery (to help keep the edges of a borderless cake from being bumped) when the customer has requested no visible drum...they want it displayed directly onto the stand...there's a drum/base board used, just the icing or fondant covers it. Being totally serious, if I don't take a picture when I think of it, more likely than not, there won't be one taken. Sometimes, when I'm just working on techniques or getting a design out of my head onto a cake, I don't use a drum...just a cardboard...those are for solely done for techniques and design not meant to be displayed as an entire piece. I upload/uploaded cakes quite often on boards only to share a particular technique.

I'm not saying that that is the case with the ones you've seen...just that that is sometimes the reason for me.
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #5 of 43
I wish there was a "like" button on CC. I LIKE your post! Seeing a pretty cake on plain cake rounds or foil covered cardboard disappoints me. It cheapens the overall look.

ETA: BTW if you look at my photos you'll see a lot of cakes on plain cardboard. That was way back when I was just starting. Once I started covering boards with fondant and saw the difference that made, I said goodbye to plain boards.
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post #6 of 43
I actually have a really hard time with covering cake boards- I don't know how everyones come out so neat and clean! Are there any threads covering this? I find that the fondant puckers around the edges under the ribbon because its so short.
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post #7 of 43
Pray tell, what do you recommend? Until now, I have been a "cardboard offender", using the coated boards made by Wilton that I can get at most craft stores. I'd like to dress them up, so are the foil-covered drums the preferred choice?
post #8 of 43
Quote:
Originally Posted by GarciaGM

so are the foil-covered drums the preferred choice?



For me, yes. A single cake circle (covered in foil or not) is not strong enough to support a cake. So unless you're decorating then serving the cake on the same countertop/tabletop, you need a stronger base.

And once you get to a certain size cake, even the drum isn't enough. Probably have to go to plywood for really large cakes.
post #9 of 43
Thanks for the feedback! We all want to put our best face forward with our works of art, and you're right about the cardboard!!
post #10 of 43
I always have the same problem with decorating cake boards! I wish they made those cake board foils in PLAIN colors and not with all the outdated prints. I use those in a pinch but would like some bright colors or even just white, I would be happy. Reallly tired of covering in cute wrapping paper and having to cover with contact paper.
post #11 of 43
Sometimes the customer is not willing to pay extra for me to decorate the board. If I were to do so, it would eat into my profit. If they aren't willing to pay, then they get a plain ho-hum cake drum.
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Check out my cake blog at: http://adventuresofacakediva.com
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post #12 of 43
Quote:
Originally Posted by Niki11784

I actually have a really hard time with covering cake boards- I don't know how everyones come out so neat and clean! Are there any threads covering this? I find that the fondant puckers around the edges under the ribbon because its so short.



In response to this, you don't bring the fondant down over the edge of any board, no matter how thick or thin the board. You put fondant on the top and run a spatula around the edge to clean off the excess. Trim the edge with a ribbon the same width.

I honestly think that to have a nice, decorative display board, you need to use something with some thickness to it.

I cut most of my own base boards out of foam core. I use the 3/16th thickness for small, informal one tier cakes. I don't usually cover those w/ fondant because I can't easily get a thin enough ribbon to go around the outer edge. I wrap the paper around the edge & tape it on the bottom.

For large cakes, I use 1/2" foam core boards or pre-made cake drums.

Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #13 of 43
To go along with the OP I hate, Hate, *HATE!!!* those Wilton so-called 'lace' printed boards. To me it *totally* cheapens a cake and takes away from it's beauty. But that's just me icon_smile.gif
post #14 of 43
Quote:
Originally Posted by kakeladi

To go along with the OP I hate, Hate, *HATE!!!* those Wilton so-called 'lace' printed boards. To me it *totally* cheapens a cake and takes away from it's beauty. But that's just me icon_smile.gif



Definitely.

When I can't get to the cake deco store in a pinch, I buy packs of those boards with 50% off coupons to use as throw aways for icing & transferring cakes around my kitchen. After I finished Wilton 2, I never put another finished cake on one of them.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #15 of 43
I like to flood my cake boards with royal icing. It can't be done at the last minute because it needs to dry over night.
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