I purchased cake board that is covered in wax. Is there a need to cover it? It will be a full sheet cake so I would rather not if anyone can assure me that my buttercream won't seep through.
I covered a cake board in regular wax paper once and it seeped through. But since this is already covered in wax, I thought it may be different.
Hi, ksgirl!
I use waxed boards and no it wont seep through. There is no need to wrap the board in anything unless it is for presentation purpases.
I buy mine from cakeartpartystore.com, they are only $1.6 per full sheet board. I also buy my boxes from there and the shipping isn't too bad. For 5 full sheet boxes and boards, 5 half sheet boards and boxes, and also 5 quarter sheet boxes and boards was only $14.88 for shipping. That is regular ground shipping. Someone else may know of a better place but this is the best I could find.
HTH!
Dusty Morris
I just bought some 6" to try them out. They appear to be regular cake circles with a light coating of wax on the white part. I was hoping they were coated on both sides so I could use them for stacked cakes, but they're not. 
I hate wrapping boards.
Really Leah? This is terrific! You mean I've been doing extra work all this time??
I was always afraid they'd get soggy or leave little cardboard fuzzies!
OMG - I would be so happy if I never had to wrap a board on a stacked cake!! 
Wierd- not sure why my post got posted twice.
Anyway, I needed to hurry and do my cake so I went ahead and covered it in fancy wrap foil paper.
I have tried using plain cake boards for sheet cakes and have always had the buttercream seep into the board and create an unsightly grease mark. Maybe I'm using too cheap of a board type- dunno.
I don't know what size you got, but I bought some from country kitchens. http://www.countrykitchensa.com/catalog/SearchResults.aspx?description=wax%20boards&page=-1
BC will seep into a plain board, so for the bottom board you would need to wrap it. Apparently there is no need to wrap the boards in between stacked layers!!
The cake boards I posted about are only waxed on one side. I don't know if you can even buy any that are waxed on both sides. Can you??? cakeartpartystore has drums and masonite also. countrykitchensa.com is good too. I use them as well.
beachcakes- I bought full, half and quarter sheet boards. I only do cakes part time so I can't aford to buy them in a big bulk like that....and cakeartpartystore.com sells them individually or in bulk.
I do too - you can buy in quantities of 12 from there.
Leahs, I just love you to death! LOL. Nearly everything I've read from you has put me at ease for one reason or another. I hadn't been covering my cardboard circles for stacking and was getting nervous at the beginning of this thread...
Ah, thanks MacsMom. I think many of us just put too much stress on ourselves. This isn't world peace or global warming. Cakes are important yes, of course, but not to the point of making your life/self crazy over it.
Now I am nuts over food safety issues, but I think that's valid. 
so it's alright not to wrap the cake board with contact paper or whatever? doesn't the icing on the top of the bottom tier get soaked into the upper tier's cake board? this will really save me a lot of time.
Ahhh . . .good question. See I just think that you are ALL using SPS like me. There's always a plastic plate sitting on top of the tier, then the cardboard, then the cake. Nothing soaks thru. If you're using dowels and the cardboard is sitting directly on top of the iocing, then I don't know how that works, truly.
okay leahs, thanks for clearing that up but it seems like that SPS is a really good technique.
Krystl IMO = In My Opinion, IMHO = In my humble opinion or in my honest opinion?
Ahhh . . .good question. See I just think that you are ALL using SPS like me. There's always a plastic plate sitting on top of the tier, then the cardboard, then the cake. Nothing soaks thru. If you're using dowels and the cardboard is sitting directly on top of the iocing, then I don't know how that works, truly.
What does SPS stand for? I have looked at the acronnym page but it is not their or an exoanation of the tecnique. Would you mond explaining Leah? Thank you for your time@
SPS = Single Plate Separator. It's the system from BakeryCrafts for supporting your cakes. No dowels to cut. If you'll PM me with your email address I'll send you illustrated directions. Unfortunately if you use a free email service like hotmail, it will not go thru as there are too many pictures.
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