Do you guys cover the cake boards that go between the layers?? I never have and it works fine but they're pretty "soaked" with shortening by the time I cut the cake. I'm doing my first paid wedding cake and it's three tiers. Would the boards be more sturdy if I covered the cardboard circles with the wilton wrap?
Hey there! I've never covered the boards, but they do get kind of soggy. Do you use waxed cake boards? Not all the stores carry them. Even my local cake store gets both waxed and unwaxed, so I specifically have to ask for waxed. If you don't have waxed - I wonder if you could use Contact paper? I doubt it's food safe, come to think of it. Saran wrap wouldn't stick well enough and press and seal just wouldn't look right either. But I think the foil would do the trick - its just that the cake foil tends to be expensive. I hope someone else out there has some better ideas! Someone once told me they use doilies to prevent the sogginess - that might be an alternative also, and it would like nicer when it comes time to cut it.
Pyxxydust
I would use cake plates, instead of the cake circles for a tiered cake because they won't bend on you. But, if you want to use the cake circles, make sure you have at least two or three circles together for each tier, and, yes, they will provide a lot more support for your cake if they are first wrapped in something providing a grease barrier such as press'n seal or foil. You could also use wrapped foam core board in the place of cake circles for a super-solid structure.
Hi, guys. I live in Hawaii and it's very expensive to ship here, so I pretty much need to make due with what's available on the island. They don't have wax covered boards or prewrapped boards. I have to drive an hour just to get the wilton wrap. I will definetly wrap the boards this time, I'm not really worried about the extra cost (at least not on this one) I just want it to turn out well. Thanks for all the suggestions.
You could also cover the board with fondant, MMF or even royal icing. That will at least keep the grease from soaking through.
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