Advice Needed Quickly Please-On Cake Boards
Decorating By littlebits Updated 6 Jul 2007 , 11:53pm by shelbur10
I am searching and for some reason can't find what I'm looking for. Can you help? I am looking for a discussion on what to put between the stacked tiers. I have a wedding cake that I am working on right now and I need to decide what to do asap. I have used the contact paper on cardboard because that's what I was taught a while back. But I remember reading somewhere on CC that that's not a good idea.
Can anyone give me advice or point me in the right direction?
Thanks ever so much!
You can use just standard cardboard cake rounds, I personally use what they call "Tuff" board, which is washable and reusable that I get at the local cake supply store. Are you using dowle, pillars or what type of support? I use the Wilton hidden pillars with the seperator plates, which I love.......I can set my cake on a board, then on the plate, then stack.....
I learned to use contact paper on the board for the cakes on top only because it doesn't get soak with butter or shortening and it will make your board unstable, or bend. I could be wrong but that's what I was told if not this will get you a bump
I use the precut cake circles from Wilton. No covering needed. Some people like to wrap them in saran wrap to keep the grease from soaking through the cake board. I also sprinkle powdered sugar underneath the cake boards and put my parchment circles on top of that for stacked cakes.
I'll be using dowels to support the tiers. It's 4 tiers, stacked construction.
I have a foam board covered in foil for the base. There will be no plates of any kind.
Thanks!
I was taught to us the parchment paper & powder sugar or finely shred coconut. 
I had the same problem...but I found a wonderful solution! It's called Reynolds freezer paper, and you can purchase it anywhere Reynolds Wrap is sold. It has a nice wax covered side (or something factory applied) that is shiny, but will not let moisture seep through. I use this on ALL cake boards, and sometimes 2-3 cakeboards taped together for larger, heavier cakes (like wedding cakes). The freezer paper (slick side out) can be taped or hotglued onto the cake board very easily, and looks very professional for your cakes. Make sure to cover both sides of the cardboard cake boards if you are stacking tiers. It makes serving layered tiers easier, as layers can be pulled apart if necessary. I use Wilton hollow plastic dowels between the tiers...for support. I hope this helps solve your problem!
Suzian Cunningham
www.suzianscakes.com
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