Hello everyone:

I just completed my second wedding cake this past weekend. Thanks to everyone on this board for so many great tips!!! I have one question though. I put each tier on a cardboard round and used straws for support in each tier. When I stacked the cakes, I had to use a larger border around each cake to cover the board than I would have liked. I see so many cakes with really small borders and that is what I wanted to do, but then the board would not have been covered. Any suggestions?

I am going to try to post a picture, but not sure if it will work. This picture was taken with my phone, so its probably not that great.

Thanks.

i think most people cut their boards to fit the cake, so you can't see the board. unfortunately, an 8 inch board doesn't really fit an 8 inch cake, you have to cut it down.

HTH

If you cover your cake with fondant consier bringing the fondant down the sides of the cake and over and then tucked under the cake board.

I usually cut down my boards to 1/4 inch smaller than each layer.

I use the cake board as a guide to know how much icing to apply. Since it is usually about 1/4 inch larger all around than my cake, I ice to that point. When I use my scraper to smooth, I put the bottom of it against the cake board and turn my turntable. It keeps my scraper and hand steady.

ditto jammjenks. That's certainly the way I was taught to do it in culinary school.

Thanks everyone!! That's what I always thought, that with the icing the cake would be the same as the board, but it didn't quite work out that way. I guess I was afraid of putting on too much frosting!! Next time I will put it on a little thicker.

It's ok to re-ice that pesterful section there too. Re-ice it to get it all covered then you can put the little border there too. Assuming the board isn't sticking out too far.