Covering Cake Board - I Should Probably Know This!

Decorating By JulieBee Updated 20 Jun 2007 , 8:38pm by MrsMissey

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Doug Posted 20 Jun 2007 , 2:10am
post #31 of 43

ok...who here home cans?

gotta an idea....

since the wax used to seal home canned jams and the like IS food safe.....

could it be melted and brushed on regular cake boards to grease proof them??

--who's up to try it!? --

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MaMaCreates3 Posted 20 Jun 2007 , 12:27pm
post #32 of 43

Do you use tape to adhere the foil or wrapping paper? My tape always seems to come loose during the transport. Also, the contact paper never wants to stay for me either. Does anyone have any tricks?

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FatAndHappy Posted 20 Jun 2007 , 12:38pm
post #33 of 43

boards - save!

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OhMyGoodies Posted 20 Jun 2007 , 1:16pm
post #34 of 43

I use tape to secure the foil to the normal wilton cake boards.... If I have the time and it's a foofoo job I'll take the time to cut and wrap like Wilton suggests and then use GOOD scotch tape to tape each flap. If I'm running low on time or it's just for a family affair I'll just wrap it up and smash the extra on the back and use duct tape to secure it.

For all of them if the scotch tape doesn't hold I'll use one or two pieces of duct tape across the entire back of the board to secure all flaps icon_smile.gif HTH

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Doug Posted 20 Jun 2007 , 1:43pm
post #35 of 43

duct tape -- NOT food safe

i use plastic wrap -- easy and sticks to self with no need for tape

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smbegg Posted 20 Jun 2007 , 1:57pm
post #36 of 43

When you wrap the board in fondant, how does that work? Do you tuck the fondant under the board? how does it stay? I have always wondered this

Stephanie

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MacsMom Posted 20 Jun 2007 , 2:19pm
post #37 of 43
Quote:
Originally Posted by MrsMissey

Here is a website where you could order them also:

http://www.brenmarco.com/supermarket/SUPERMARKET%20LARGE%20PAGES/cakecircles.htm




Does anyone know if these can be trimmed (grease-proof corrugated circles)? I don't mind buying in bulk if I am able to modify them to fit different shaped cakes.

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miriel Posted 20 Jun 2007 , 5:17pm
post #38 of 43
Quote:
Originally Posted by smbegg

When you wrap the board in fondant, how does that work? Do you tuck the fondant under the board? how does it stay? I have always wondered this

Stephanie




Fondant is only placed on top of the board. To do this, I spritz water on top of the board and place the fondant. Then, I use a ribbon on the side of the board to keep it nice looking.

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miriel Posted 20 Jun 2007 , 5:18pm
post #39 of 43
Quote:
Originally Posted by MaMaCreates3

Do you use tape to adhere the foil or wrapping paper? My tape always seems to come loose during the transport. Also, the contact paper never wants to stay for me either. Does anyone have any tricks?




Contact paper has adhesive backing on the underside so I peel off the paper on the back to reveal the adhesive and stick the contact paper on the board. It does not move anywhere icon_smile.gif

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thems_my_kids Posted 20 Jun 2007 , 5:21pm
post #40 of 43

Have read all the responses but I cover my boards with freezer paper. It was suggested by my instructor.

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sugarMomma Posted 20 Jun 2007 , 5:52pm
post #41 of 43

For those of you that use contact paper, do you mean clear contact paper that you put over another covering, or patterned contact paper like shelf liner?

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miriel Posted 20 Jun 2007 , 5:57pm
post #42 of 43

I've used clear, white and cream contact paper and get it in the shelf liner section of Walmart.

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MrsMissey Posted 20 Jun 2007 , 8:38pm
post #43 of 43
Quote:
Originally Posted by MacsMom

Quote:
Originally Posted by MrsMissey

Here is a website where you could order them also:

http://www.brenmarco.com/supermarket/SUPERMARKET%20LARGE%20PAGES/cakecircles.htm



Does anyone know if these can be trimmed (grease-proof corrugated circles)? I don't mind buying in bulk if I am able to modify them to fit different shaped cakes.




Yes, they can be cut/trimmed. They are just made of card board, with a wax coating on top.

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