Well, I was going to suggest using some icing. HMMMMM!!!!! Can you put the cake itself on an appropriate size cake board and then place that on the new waxed board using a non-skid piece! I might not be understanding right what you're describing.
Amy
I guess I could try that....I really don't know what else to do. The icing did the trick on the plain cake boards but these waxy ones are slick! I took a cake today and it slid everywhere, luckily it didn't hit the box and was ok when we got there!
Berta
I've never used just a waxed cake board and put my cake directly on there. I always cover my boards in some type of foil and I've never had a cake slide around. I buy my foil from a cake supply store for about $10 a roll.
I went to a glazier.....he cut me plexiglass pieces in the sizes I wanted..I have them made so that my cakes can sit on fabric covered boards...the plexi extends a bit beyond the edge of the cake so that my border is piped onto the plexiglass.
No grease stains and the plexi adheres to the fabric covered cake board with buttcream.
IHATEFONDANT,
That's a wonderful idea with the plexiglass and would be much cheaper than using contact paper which isn't cheap.
Steph....if you find a good glazier he can cut whatever you want...just don't get plexi that is too thick...I use them over and over again...it is an investment but if you like to use fabric it is the answer to the grease problem.
I had a hardware store cut me a piece for doing FBCT and he charged me $5.00 for a piece of 15x19.
Is this to high a price to pay?
funny you should ask; exact same thing happened to me today. I still used BC to hold it, said a quick prayer and hoped for the best. Anybody with a tried and true answer?
I nearly lost two cakes in transport this way. They hydroplaned right off their cake boards (contact-paper covered boards). This only happens with this one particular icing I use - a flour and milk icing.
What I do now (no matter what icing I'm using!) and I have had no problems in transport since:
Put the cakes on cardboard rounds the same size as the cake. As someone said, no problems with the cakes sliding on the cardboard rounds. I usually put a dab of icing on the round but honestly, the crust usually "glues" the cake to the board.
For the main cake board: Using double-stick tape, attach a small square of shelf liner to the main cake board. I also attach double stick tape around each edge of the shelf liner square.
Then you can put your cake on its cardboard round onto the main cake board.
Steph....I got 6,8,10,12,14" rounds and squares..added about a 1/4" to each for some room....I bought the plexi and he cut them for me. I paid him $30 for all of them.
LOL
blittle6..I swear by the grease proof boards! What I do is this...you kow how the the top part of the cake is pretty moist to the touch...whatever layer I will be putting down on the cake board gets leveled as little as possible and the moist top part goes face down on the board and it sticks with no problems. I hope I explained that good enough!
I often use a smear of glucose to stick my cakes to the cakeboard. I've heard marshmallow creme works well too. I usually attach the cake first to a cardboard board that has been trimmed to the size of the cake and sometimes covered in contact paper. Then I attach that unit to the display board with either more glucose or with double-sided carpet tape.
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