Help! Cake Boards Are Larger Than Cake

Decorating By daranaco Updated 20 Oct 2006 , 8:04pm by redpanda

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daranaco Posted 20 Oct 2006 , 7:51pm
post #1 of 7

I am making a tiered cake for a party tomorrow (Sat.) afternoon. The layers are 12", 9" and 6". I was about to assemble each layer when I noticed that the 9" and 6" boards are larger than the 9" and 6" cakes!! Should I go down one board size so that the edges of the cake slightly overlap the board? I wanted to do a very small, simple border. Otherwise I will have to use a large shell border to cover the board.

Help!

Thanks!

Danielle

6 replies
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smbegg Posted 20 Oct 2006 , 7:56pm
post #2 of 7

Just trim the boards down a little. i have had to do that now, especially since the DH mixes seem to shrink a bit .

Stephanie

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cigarHerb Posted 20 Oct 2006 , 7:58pm
post #3 of 7

take a good sharp knife, preferably a meat slicer, and trim the board with the cake on it. You can triam any board to fit any shape of cake this way.

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arosstx Posted 20 Oct 2006 , 7:59pm
post #4 of 7

Like smbegg says, just trim 'em. Most cakes shrink a little. I usually trim 1/2" all around if it's a board that won't be showing.

Good luck!

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imartsy Posted 20 Oct 2006 , 8:00pm
post #5 of 7

How do you all trim yours down? I have an exacto like knife and I've tried using a boxcutter - but I can't really get the edges smooth or anything..... also I don't want to cut on my kitchen counter - and I don't have a cutting board quite as big as I need sometimes...... and then do you cover them with something to add strength to them when putting them between layers? Do you use more than one board if it's a bigger layer? Like a 10 in on a 12 in or something - would u use more than one board to support the 10 in. on top?

Hope these questions get answered and will help you too!

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smbegg Posted 20 Oct 2006 , 8:02pm
post #6 of 7

I just use kitchen shears, now one will see if it is not super straight and if the cake is a smidge bigger, no problem.

Stephanie

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redpanda Posted 20 Oct 2006 , 8:04pm
post #7 of 7

I trim mine with a rotary cutter, on a large (commercial food prep) cutting board. I trace out the shape on the board an then cut.

You should always cover the cake board that will go between the layers. Otherwise, the board may absorb moisture/grease and get soggy. I cover mine with cling wrap (press n seal?), but some people use contact paper.

RP

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