I will be making 10" cake on the bottom (single layer) with two 8" layers on top of that. Then I will have the push in pillars to hold up a 4" cake with a mini wondermold on top of that.

My question is this, can I use an 8" cake plate under my 8" cakes or would it be better to use a cake board?

Thanks,

darkchocolate

In my limited experience, an 8 inch cake comes out a little less than 8 inches, so I use a 7 inch cardboard under it so it doesn't stick out.

HTH,
Susan

see, I like the board to stick out a little more than the cake (because yes, the cake itself will shrink a bit) because then you can line the bench scraper up with the board and the turntable, spin, and you're done.

Personally, I would use the 8" cardboard, but I dont see why a cake plate wouldn't work instead.

Good Post!!!

When I stack layers, I use the regular card boards (say under your 8" on top of the 10").
And like Susan stated, cut the card board at least 1/4" in and it won't show, and will sit directly on top of the 10" (on dowels) ready for a border if you wish.

Ditto on what suzylynn58 said~ Your cake board should be smaller then the cake so it doesn't stick out. A cakeboard sticking out takes away the beauty of the cake. No one wants to see boards. 7" cake plate or cardboard under a 8" cake~ I always do 1" smaller. Make sure you cover the cakeboard, it will soak up the icing & could get soft & not hold the cake up~

Thank you for all of your responses. My only problem now is that I have never seen a 7" cake board. I just bought cake boards and they only sold, 6, 8, 10, 12, 14" boards. I wanted a 9" board and was specifically looking for the odd size boards.

Where do you find 7" or any odd size board for that matter?

darkchocolate

darkchocolate:
Outline your pan (I guess the 8" pan) on the 9" or 8" card board and cut it out cutting it to the diameter you choose. Good luck and let us know how it goes!!!

Now after reading all the post, I will have to cut my 8" cake board smaller (I think anyway) because the cake will be covered in fondant and I won't have any frosting to cover up the excess board or plate, right?

darkchocolate

The buttercream layer under the fondant will cover the board unless its way larger.

IMHO covering is not a waste of time when you can avoid a disaster~ The board could get soft & buckle. Making the cake unlevel or sink. Everyone is different but I don't take that chance. I don't want to hurt anyone's feelings but I have seen a lot of cakes with the boards sticking out & it looks tacky & un-professional. Now if your saying the icing covers the board up & you don't see the board then yeah, that's cool. But being able to see the board isn't pretty~

You have to have a board smaller when you are covering with fondant~ Cut your board a little smaller but I cut them 1" smaller. I usually cut the fondant even with the bottom of the cake. It will work out darkchocolate!

tcturtleshell, thank you for your help. I understand what you are saying and I agree, that I need a smaller board especially with having a fondant covered cake. My cake is for April 28th and I will post pictures.

Thanks everyone for all of your advice and help, this is such a great board
!

darkchocolate

I have done over 170 wedding cakes in the past 2 years without issue and haven't wrapped a single board (tho always use at least 2 for tiered cakes). I also just use the same sized board as the cake for both fondant and buttercream cakes - but then again I do a full coating of buttercream under the fondant. They don't show at all. To each his own, I guess

I always cut my board a little bigger but I have to admit I have had issues covering it once it is placed. My question though is do you smooth ice your cake after you stack it then? I have always needed the edge of cardboard to hold while icing or basketweaveing the cake and then placing it.

I smooth ice each cake as it sits on the turntable and never see the edge of that cardboard again. To move the cake I slide my spat underneath, lift it up, and put my whole hand underneath; reverse to set it down again or stack onto the next cake. After each layer gets done I chill it which makes them a lot easier to move all the next times (SMBC).

so do you set it down with the spatula and then slid it out? What kind of spatula are you talking about? A regular off set spatula for icing or a kitchen flipper type (like the techinical term :O). I guess the chilling would help prevent the indentions.

Long, flat icing spatula. When you are moving the cake to a hard surface (like NOT another cake) then you can actually push the spat downwards as you pull it out and it won't mar your cake at all. When I'm going onto another cake, I don't push down just pull straight out - just make sure there isn't pressure upwards or it will ding your edge once it comes off the cardboard.

You can use a large angled (or straight) spatula or any size according to the size cake your doing. You can also use a cookie spatula.

I too was taught to cut the cake boards smaller (at least 1/4") than the cake when stacking. I cover mine also with Reynolds white freezer wrap (shining side down against the board). I used to use wax paper and had issues with the cake making some mess on the wax paper. I used to not cover them at all when I first started using fondant (cake against a fondant covered cake board) until I found this site!!! Sometimes the cake did make a mess on the fondant cake board.
Never thought about card board being against a cake that goes in your mouth.....

And yes, to each his own.... Alot of it in my opinion also has to do with the weather where you live. Here in Alabama, pound cakes are about the only ones that you really won't have an issue with as far as oils, etc. seeping onto your cake boards.

KoryAK:
please post some of your wedding cakes!!

I'm almost 50 too and no I've never seen wrapped cake boards from bakery cakes either.
I read this tip here on CC and on Earlene's website and it made sense to me - as you said, grease spots, etc. on the boards.

Makes sense to me too mjs~ I just cover my boards because of the grease causing the board to get too soft & sanitary reason. The bakeries might not cover them but I do.

I stack my cakes differently. Here's how I do it~ I don't push my dowels all the way into the bottom cake. I leave them sticking out about 2 inches. I sit the top cake (by holding the cake by the bottom of it) on top of the dowels (that are in the bottom cake) where I want it to be & then let go. The weight of the cake pushes the dowels slowly into the bottom cake. I don't have to worry about fingers or spatulas ruining my pretty cake. It works like a charm everytime~ I used to do the spatula thing but you can very easily get the balance wrong when holding the cake with the spatula (it's happened to me ) & then you have another disaster~ That's just my routine. If it helps someone I am glad to share

I love the tip about not pushing the dowels all the way down- I've never heard of it before. It seems I always knock up my buttercream on stacked cakes. I'm gonna try this next time! Good tip!

-Michelle

tcturtleshell:
very good tip!!
Now I can only assume that you have measured the bottom tier and cut the dowels already? What keeps them from dropping into the ready-made holes before you place the top layer on them? Unless you don't poke the dowel into the bottom tier to measure where to cut the dowel?
I've got to try this because as you said, I'm tired of spatula marks and finger marks on the bottom tier. Especially hard for me on buttercream cakes!

mjs4492,
Yep, I measure the bottom tier and have the dowels cut already. I only put one dowel into the cake to get the measurement I need. Then I cut all the other dowels the same length. I use plastic dowels mostly but I do use the wooden dowels too. I keep the 2" sticking out I don't push it all the way down. I let the weight of the cake push the dowels down. You can easily set the cake on the dowels & remove your fingers before the cake settles down pushing the dowels in. You don't have to drop the cake & remove fingers quickly, you have some time before gravity kicks in. Once you try this you will never do it any other way I promise! It's so easy. Your hands never touch the cake. Your touching the cake board only. Let me know if it works for you guys! I hope I explained it good enough~

Turtle Shell Cakes you are SOO clever! That is a GREAT tip! That is exactly what happens to me I try to drop fast and well the rest is history. I have 3 cakes in the next few days. All 3 are stacked so I will put this to the test. I LOVE CC!!!!!!!!!!!!!!!!!

Awww thanks cakenbake~ BTW... I LOVE your name!! Now that's CLEVER!! I can't take all the credit for that tip because I probably learned it from CC myself! I read all kinds of tips.. some good, some not soo good but I always try tips~ When I find one that I like I have to share it! Let me know how it works out for you please~

Oh my gosh turtleshell that has got to be the best tip I have heard in a while. Thank you, thank you, thank you!!!