This weekend I made a stacked cake with boards in between each layer, before I put each layer on I put on a good dusting of confectionary sugar on top, but the frosting still stuck horribly to the board. What else can I do to prevent this in the future?
Thanks.

You can use coconut and also nuts.
Jacqui

I usually cut a piece of parchment paper the same size as the cake board. I put it down on the frosting before placing the next layer. This has always worked great for me.

Cindy

You also need to wait until the icing crusts before you put the next layer on.

I've thought about using parchment paper but would'nt the cake slide apart if you were transporting it? I had a cake disaster (not with parchment paper) where my top cake slid off so now I'm paranoid about what I use.
Jacqui

That's weird. I've used powdered sugar as the medium between cake boards and separator plates for 8 years without sticking problems. Like gilson6 said, the icing needs to have crusted over.

If you use the parchment paper idea (which in my experience works very well) make sure to put the paper (cut same size as board) down first, then a dollop of frosting, then board with cake on it. The board and parchment paper stick without sliding, but the parchment paper does not stick to the crusted layer of icing from the cake it sat on top of. Hope this helps!

I have used the powdered sugar but still had problems. On advise from other decorators, I have started using dry fondant (to make creamy candy centers) instead and have had no further problems. I get it at the cake and candy supply store.