Here lately all of my cake boards have the grease ring around the cake. Does this happen to others??? Is there a way I can prevent this? Should I used that foil wrap around all of my boards.
Yeah, that's what I'd do. I've had that happed to a few cakes.
If you don't want to use foil.....
Somone here at CakeCentral Forums suggested using plastic cling wrap and spicing up the look with paper underneath (like wrapping paper or colored paper, etc.).
PS - I like your sheep 
My favorite board wrap is Reynold's white freezer paper, shiny side up. It matches any cake I do. If I want something a little nicer, then I use the Witlon Foils, but mostly I use white.
I agree with TexasSugar - Reynolds is the best - you can use the shiny side or the matte depending on your look. I have also done the foil wraps. I use the tuck and ruffle on cakes as well and it helps to prevent that ring - also the grease resistent doilies.
Texas Sugar and Midge is the Reynolds wrap something you can get at walmart or a grocery store?? I don't know that I have ever heard of it. I like the colors of the foils and you could match them accordingly but they seem expensive to me.
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