that covering a cake board with contact paper is not food safe. Well I did not realize that before I put a big 12x18 three layer cake on there!!!! Is it really harmful? Cananyone tell me why it is not safe! I wish I would have known that before I put this big cake on!!!!!!! 
contact paper may have some 'c hemicals' in it that are not food safe...
I th ink it's from the adhesive? You can smell that "chemically smell" when you start to use the roll!
But I really don't know what to tell you except maybe slide the cake off the contact paper onto an uncoved cake board and then glue that onto the board that has the contact pa per on it and redo the border???
contact paper will not kill u......licking a stamp which we have all done, will not kill u ......u will get a lot of different answers fo this one, but this will be your call..good luck and here goes a bump for u ...
Well, if this were true my family and I would have been done for a long time ago as I have all my dishes sitting on contact paper in my cabinets. Where did you find this out? If it says it is nontoxic and FDA compliant for food contact, there shouldn't be a problem.
Maybe some others on here that have more experience with using contact paper will be of more help.
I always cover my cake boards with contact paper which between my tiered cakes. No one has died yet.
well for those of you who aren't afraid.......I just found this great site while I was searching whether or not contact paper was toxic.......and all their contact paper has free shipping......along with thousands of other items. They even have air compressors........but I don't know if the pressure can go low enough to use for cakes!! They have all kinds of stuff on this site!!
http://housewares.hardwarestore.com/37-188-contact-papers.aspx
I guess that for some things we freak out too much. There's a lot of other things that we should be worrying about. I use it all the time. It's true about the smell though, but usually I put my cakes on it only a few hours before delivery, or the day before, and I never heard of a cake tasting funny. Maybe if it were sitting on it much longer... Anyway, I think you do what you think it's best, and what makes you comfortable. That's most important part: do as you feel!!
I would think it would be okay - but how DOES one cover their cake board between tiers w/ contact paper? It's kind hard (at least for me) to cover a circle..... how do you all do it?? Is there another way to reinforce the boards so they don't get greasy and saggy??
Other than that - I usually have a cake board the size of the cake underneath the cake and THEN I put that on the contact paper covered cake board - or whatever covering my cake board has on it. Sometimes if it's really heavy I might use 2-3 of the same size underneath the cake before i put it on the cakeboard.....
I'd love to hear about HOW to cover that circle w/ contact paper though w/out having the sides "exposed"!
I do think in general probably we worry too much...but I am one of them....the other day I wrapped a cake board with wrapping paper and just plopped my cake on it and then later got to thinking about....it really bugged me because wrapping paper is not food safe either! Luckily it was just a family cake, but I am not doing that anymore. Same deal with the Melvira roller technique...it really bothers me to think of a paint roller (even clean) being rolled onto cakes....but I know in my head that probably its really not a big problem (by the way I used my roller over parchment paper and it worked great).....
I love the idea of cute cake boards....but I am going to have to figure a way to do them food safe for my own peace of mind....until then its boring old foil for me.
Ok thanks y'all... I was freaking out because I thought there was something horribly wrong with contact paper that I did not know about. I learned it on the forums of Covering Cakeboards. So I had to ask because I did not want to serve a bad cake! Thank you all for replying. I think I will go ahead and use it because there is no way that I am lifting that big of cake up off the board without cracking it and all that good stuff.... I am hoping it won't smell or leak thru because it does not get served til Friday? Should I take it off now and put it on a plain cake board if not served til then?
I do think in general probably we worry too much...but I am one of them....the other day I wrapped a cake board with wrapping paper and just plopped my cake on it and then later got to thinking about....it really bugged me because wrapping paper is not food safe either! Luckily it was just a family cake, but I am not doing that anymore. Same deal with the Melvira roller technique...it really bothers me to think of a paint roller (even clean) being rolled onto cakes....but I know in my head that probably its really not a big problem (by the way I used my roller over parchment paper and it worked great).....
I love the idea of cute cake boards....but I am going to have to figure a way to do them food safe for my own peace of mind....until then its boring old foil for me.
You could always use the Glad Press N Seal........that's made to come into direct contact with food......it's still pretty clear so you could use it in place of the contact paper if you wish ( I think it's much pricier) but definitely a good alternative if you're worried!
I cover a lot of my cakeboards with fabric or wrapping paper to match the design of the cake, but I always cover that with clear celophane that is approved for contact with food. Michaels carries the celophane - it comes in a large roll and isn't very expensive at all. Just a thought.
Ok, we put our dishes on it and in the pantry, we put our canned and dry goods on it. We aren't licking the adhesive, we aren't cutting into the adhesive and then eating it. Personally, I don't see what the big deal is and totally plan to keep using it. Just my $.02.
I wouldn't really worry about it too , too much...puting an uncovered board under your cake and then "glueing" it on the "pretty" board...is about as "safe" as I can get..lol
I agree with the other posters, there is more things to worry about.
I just don't like the smell that some of the 'contact' paper gives off...yuck!! lol but after a while you can't smell it anymore.
Well, for that matter, I've read that luster dust is not FDA-approved for consumption in the U.S. In other countries it is, but not here. But, we all use it anyway, and so do some of the best and more famous bakers out there. If you want to worry about something, think about all the artificial ingredients, colors, etc, that are in the things we use. Think about washing your counters down with chlorine bleach, which is a germ-killer, but also one of the most dangerous chemicals out there. We survive it all. What goes into the cake boards to make them white??? Chlorine? What goes on to the waxed boards to make them non-absorbent? You shouldn't worry yourself about the contact paper, as long as it's the kind that is meant for kitchen shelves.
Mickig 
I just got off the fda web site. The reason for the worry was reguarding a chemical they used to coat the paper used for antimicrobial effects. There was a risk that it could leach into the food or food products. Another thread talked about the acetone on the paper on the adhesive side. As far as I could tell, the fda noted that the amount of this antimicrobial was the key to possible toxicity (makes sense) and that a regulatory committee had been formed and that a safe amount had been approved. Not sure of the amount or how you could check on the paper you buy/use. I guess the absolute safest way to use it (and I do ), would be to cover the contact paper with clear saran wrap just to be safe. Hope this helps.
I'm not faulting anyone for using contact paper or other non food-safe board covers...but for those that do use non-food safe board covers.....would you use other non food-safe items on your cakes? For example, would you use a Sharpie marker or Tempura paints to add color or writing? And instead of making an edible image, why not just put an actual picture on a cake?
I'm not flaming anyone for what they choose to do with their cakes. I just don't understand the purpose of using something that isn't considered food-safe for food.
Sorry, but that kind of sounds like a general flame to me...
I don't plan to eat the paper. I'm not shredding it to mix into the batter or using it to add "flavor" to the icing. I don't see how that is the same as using tempura paints to add color...get a good analogy before you use one.
I have been using contact paper for my cake boards, but since learning about this, I will use what I have left and in the meantime, try to find a good alternative. If there isn't a good alternative, then, well, I will continue to use contact paper.
This country needs to find better things to worry about than the POSSIBLILTY of a small amount of anti-microbial substance that could possibly leach out into our cake... Please, people.
You know when you heat food up in the microwave in a plastic container and you get a rough spot where it cooked the bowl a little? Where do you think that went? It went into your food and was consumed...but I doubt that people will give up reheating their food in the microwave because of. It is just too convenient.
Hi all! I have an unopened package of clear ConTact, and got the phone # from that and called them. The # is 1-877-959-6440 if anybody else wants to call as well.
Two different ladies told me that for short term use it is fine for covering cake boards (my call was getting passed around so I talked to several people). One of them said they have a person in their office who makes cakes and uses the ConTact to cover her cake boards.
So, I'm going to use it and not worry about it! Janice
I also have been using contact paper to cover my cake boards. It's not a real concern of mine. However, I do put the cake on a single layer cakeboard and glue that to the pretty cake board, then just cover the seam with a border. I feel pretty secure in doing it that way.
I've never used contact paper either and that was mostly because of the smell.
I never thought of a chemical leaching from it into a cake but can understand how that could happen.
I use contact on my shelves but my dishes aren't as porous as a cake is.
I think using it is a matter of choice. For those that aren't aware acetone is the same stuff in nail polish remover. 
I've always used foil or fondant to cover cake boards. I guess I'm glad I never started with the contact paper. 
I don't use contact paper on my cake boards so I am not sure of it's pros and cons. But I know a few of you were curious about other options. In the bakery we used waxed cake boards. They are white with a thin wax coating so they are grease resistant. I buy mine from country kitchen sweetart.
Sorry, but that kind of sounds like a general flame to me...
I don't plan to eat the paper. I'm not shredding it to mix into the batter or using it to add "flavor" to the icing. I don't see how that is the same as using tempura paints to add color...get a good analogy before you use one.
I have been using contact paper for my cake boards, but since learning about this, I will use what I have left and in the meantime, try to find a good alternative. If there isn't a good alternative, then, well, I will continue to use contact paper.
This country needs to find better things to worry about than the POSSIBLILTY of a small amount of anti-microbial substance that could possibly leach out into our cake... Please, people.
You know when you heat food up in the microwave in a plastic container and you get a rough spot where it cooked the bowl a little? Where do you think that went? It went into your food and was consumed...but I doubt that people will give up reheating their food in the microwave because of. It is just too convenient.
I disagree.
None of us can keep up with all of the "news" about items we use in our cakes. Hate the message if you want but don't kill the messenger.
I don't think the question was way out of line at all.
Dusts that we use may or may not be sanctioned by the FDA in this country. The same with Dragee, for those that have used those. The fact is that other countries allow them to be used and consumed. I don't think any country would advocate people eating acetone.
Same with the thread about the DH company using lines where nuts and milk products are processed. There was a discussion about people with those allergies consuming the cakes.
We all make decisions about what we are going to use in our craft. Each person is different. Their concerns are different. Some may be more concerned about these kinds of issues than others.
I think it is good that issues like this are brought to the fore so that those that are concerned can take the steps needed to correct the situation.
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