Im noticing that when I pip around the bottom of my fondant cake with buttercream...eventually the papare cake board sucks out the grease and it looks gross...the white becomes stained with oil...is there any way to prevent this...
If I cover the board in contact paper I use a piece of was paper between the cake and the contact paper to create a barrier. I use a sharp knife to trim the wax paper to the exact size of the cake or a little larger if I want to put a boarder on.
As I said in the other post, I had the same problem, but I found some "tissue" paper (it's colored or decorated cellophane) at Dollar Tree and used half a sheet to cover my cake board. This will give you 8-10 covers per package. If there is a concern about being food safe, use wax paper or parchment paper just under the cake part (I trim the paper when I trim the fondant at the bottom of the cake, that way it doesn't show.) They have many different colors and patterns, I found a clear with colored polka-dots for my rainbow cake for Wilton Course 1, and pink iridescent for my final rose cake. Dollar Tree also had colored, patterned foil as "tissue" paper. Much cheaper than $8.99 my local Michael's charges for the Wilton Foil.
HTH
Quote by @%username% on %date%
%body%