Whenever I bake a cake, the top (which ends up being the bottom) is very sticky and if you touch it, it comes off on your finger. In the end it doesn't matter but if I'm trying to arrange the cake on the board, it gets to be a bit of a mess. Suggestions?

Also, what do you cover your cake boards with? My first "practice cake" I made, I covered the board with foil which was fine for right then but not so much for cakes people are going to see.

Is there a thread explaining all of the cake lingo? I keep seeing BC and RI (I know what those are), etc. but I have no idea what they mean.

Sorry for all the questions. I know I will have more since I'm so new at this, so bear with me!

Thanks!
Ashley

http://cakecentral.com/cake-de.....-2926.html

When I first found this dite, some one gave me this link. I still use it. It should help.

I think a "lingo" section or thread would be great for some of us newbies!

I agree with the leveler to take the "stickiness" off. Save it for cake balls or a snack.

I currently buy all my (bottom) cake boards pre-covered from a local paper/restaraunt supply company. If you search in your area and find one it will save a ton of $!

Fondant for the "special" cakes is really nice though...

In the general forum there is a sticky thread with all the CC acronyms in it http://forum.cakecentral.com/cake-decorating-ftopict-2926.html HTH!

Thank you, thank you!

I was using various colored foils that I purchased from a cake supply store. They have a wide variety of colors, but I was getting bored with them. I read a suggestion here a couple weeks ago. I now cover the cake boards with crumbled tissue paper (hides the fold lines) or wrapping paper, etc. that coordinates with your cake theme. Then I cover that with clear Contact Paper. It's much cheaper and the possibilities are endless.