I made a beautiful three tier cake for my daughter's school graduation. Now I'm looking at it and I realize the tin foil board we put under it really brings the whole cake down. The cake is too big to lift up (safely anyway) - the colors are off white, red and black. I'm wondering if I should frost the board. Anything has got to look better then this tin foil!

Cover it in fondant. Determine the widest part between the cake and the board. Roll out a strip of fondant at least that width and length that can go all the way around the board. Place some piping gel or thin layer of chocolate on the board, and starting at the back, lay the fondant against the cake, working your way to the back. Let the pieces overlay where they meet, and using a sharp knife cut through both pieces. Remove the overlap and the two pieces should put up against each other. At this point you should have fondant hanving over the board. Run the knife or pizza cutter around the edge to get the fondant flust with the edge of the drum. Attach ribbon to drum and call it good. You can decorate the board with stamps, crimpers or fondant cutters. Oh and no one is going to eat it so use a coupon and buy the Wilton fondant

Beautiful! works for me.