I need to cover a large board with a food safe wrapping, just wondering if anyone has any suggestions on what to use. I notice Duff from Ace of Cakes, wrapping his boards with some kind of plastic wrap, not sure what it's called, or where you would purchase this. any advice is much appreciated, thank you.xx

I buy pre-covered boards, but if I add another covering to it I just use some fondant or gumpaste around the edge of the cake once it's all decorated. That way you don't have to cover the whole board :)

Freezer paper, shiny side up

AOr, cover the whole board, and cut out most of the middle. I do that with larger cakes for sure to save on fondant. I roll it thin enough that the weight from the cake doesn't make it sag in the middle where there isn't fondant directly underneath the bottom tier.

I used something called fancy foil. I did not like it,  I tried covering cake board with fondant and so loved it. Fancy foil is nothing compared to fondant.

Now, thanks to AZ for idea: I will cut a hole in a middle when I am covering cake board with fondant.

Don't forget to roll it thin! Dries quicker and you won't ding it up as easily either. 

AYou guys are wasting your time...just do the cake, then before doing the bottom border use the pasta roller to make a thin strip of gumpaste or fondant and wrap it around the edge of the cake board. Saves the time it takes (and fondant) to cover the whole board.

That's great advice, thank you all. i do need to cover the board with something though as i'm doing a guitar cake, and board is quite big, so think i'll go looking up fancy foil. I'm not sure what freezer paper is though?

Thank you.

Not wasting my time, I just don't like that way. :P

AI don't care for the look of the cake being on the board, then the fondant going on next to it. I want my cake sitting on top. It's ok, do it your way, I'm gonna keep doing it mine...lol, nothing will talk me out of it. Plus, there's a seam, and my way doesn't create a seam. And, I can safely sever the edges off without dinging the cake cause the cake ain't on there yet.

I usually use gumpaste to cover the edge anyway, since you can roll it out thinner than fondant with the pasta roller.

AFreezer paper is found with tin foil and plastic wrap. It's for wrapping meat in to freeze. I wrap my cake boards all the time with it. Make sure you put the shiny side out so that the paper doesn't absorb the oils in the icing and leave greasy spot. Wrap to the bottom and tape with clear packaging tape. If doing round, cut slits for flatter folds.

ADon't know what to tell ya, I just don't care for that method.

ANo, I don't cut the hole to the same size of the bottom tier, I get why you say all that now. If the bottom tier is say a 10", I'll cut out eight inches. Then it's still sitting on a ring of fondant. And I explained the rest already. Plus, that keeps it from sliding if it was thinking about it. I wet the ring a bit or put down a couple of gooey blobs of fondant, flattened out.

A

AOh, I see now, I missed that. When i do the bottom tiers I crumb coat it then attach it to the naked board, so when i'm icing it i scrape the heck out of the drum. I would be messing up the fondant if it was covered already.