Does anyone know where I can find square cake boards? I'm doing a square cake (not for a couple of months, but I want to be prepared and have time to practice ). 14, 10 and 6 inch layers.

The cake shops that i go to say that they dont sell them so i just buyrectangles and cut them down.

I get sturdy boxes from the local TV and appliance store and cut them to size and then cover with foil. And since these boxes were made for TVs they are very sturdy and can hold that kind of weight.

I use foamcore under my cakes..and I have plywood boards..that I cover with fabric for the presentation.

I had "sturdy" cardboard buckle on me once...almost lost a cake. I started using the foamcore after that and have never had a problem.

You can also go to home depot, lowe's or a hardware store and get either plywood or masonite and cut it down to size. Or have your dh do it depending on who is handier with power tools.

It's funny reading these posts and realising the differences between different countries. Over here we make very few sheet cakes but a lot of round and square cakes as a result we have no trouble getting round and square boards but rectangular ones are much harder to find

You are correct there MissB....what do you think of us and our penchant for our sweet buttercream coverings?

I'm not sure that I could enjoy a fruit cake..covered in marzipan and then royal icing...but my DH says they are delicious...I have to have sweet buttercream and thick fillings...

I buy the cake drums. I've done wedding cakes on these and they will hold all the weight. I've never had a problems with them at all. I've ordered them from Cakes by Sam and they ship extremely fast! You usually get them within 3-4 days. They cost about $4 to $5 each and I just add it to the cost of the cake order. You don't have to worry about having them returned to you. They sell them in white and silver.

I don't actually like fruit cake or marzipan but I adore royal icing. I do find it funny the amount of buttercream that you use and some of your fillings seem really strange to me.Most people over here find buttercream quite sickly so we don't use much of it. If we're filling a cake we tend to use a thin layer of buttercream and some jam. Chocolate cake we fill with chocolate buttercream. My favourite and the cake that most of my customers seem to like is a victoria sponge, filled with raspberry jam and vanilla buttercream. I then use a very thin layer of buttercream to act as a glue and I coat the cake in fondant. Our fondant tastes really nice so I'm always surprised at the amount of posts on here saying fondant tastes horrible.

If you want an English tradition that most people find strange in the North East of England a slice of christmas cake (always dark fruit cake covered with marzipan and royal icing) is served with a slice of cheese and it is supposed to taste fantastic when a mouthful of each is eaten together

http://www.sugarcraft.com/catalog/paper/cardboards.htm


you have to scroll down a bit...I found brown square masonite boards...very strong from what I understand.

Don't forget we can both learn things from each other though. I won our local show using a sponge cake decorated with a buttercream transfer. That technique is unheard of over here. I even had the judge come up to me afterwards and ask how I'd done it and I hope I've introduced some of you to english techniques such as patchwork cutters which are suitable for your types of cake

MissBaritone, I love reading your posts. It truly is amazing how different our palettes are. I think that the reason Fondant became, or is becoming big here is because of cakes from your country. Yes, the BIG different, from what I understand, is that what we call fondant isn't the same fondant there.

MomofThree - CreativeCutters.com sells all sizes of square boards in cardboard and for wedding cakes - that's the only place I buy mine.

Tara