Hi all! Been a long time since I posted a question, but I am in need of some help. I know I've seen this here before, but am drawing a complete blank, lol.
I am doing a 5 tier stacked wedding cake and don't want to just put the plain cardboard cake rounds between the tiers. My question is how the heck do I cover the cardboard rounds??
I have access to cardboard rounds with a waxy coating on one side, and my only thought so far is to cover the 'raw' side of the waxed coated ones but not sure what to cover them with. I though of using two cardboards and putting them 'raw' side to 'raw' side, but the border between the tiers is a small piped bead border. I'm not sure the piped border will cover that much cardboard.
Any and all suggestions are welcomed and appreciated!
Thank you all!!!
I completely cover them in regular aluminum foil....
Jen 
The easiest solution is the press n seal wrap or regular aluminum foil. Quicker than fanci-foil for small round cardboards and no tape involved.
The 'problem' with covering them is IF the server uses one of the serrated cake knives, it shreds the material you used to cover the boards....especially tinfoil! Cake boards are made for using 'as is' for cakes, so that is how I use them....no covering ever!
Although I have used cardboard between layers as that is how I was taught ... I have started using the cake plates between layers. Although it is a bit more costly, I feel the price of the cakes more than make up for the added expense.
Thank you all for your input! I was at a Fantasy Football Draft for most of the day so I couldn't check in to see your answers!
Although I have used cardboard between layers as that is how I was taught ... I have started using the cake plates between layers. Although it is a bit more costly, I feel the price of the cakes more than make up for the added expense.
This is what I thought of this afternoon - glad to know someone else agrees!
I don't like the thought of the cake on the cardboard with no covering because the cardboard could get soggy/gross.
Thank you all again!
~Chelle
....because the cardboard could get soggy/gross.
Not true.
This is probably the one topic that I reply to over and over. I'd love to know how this myth got started that cake cardboards will get "soggy" and practically disintegrate.
They are cardboards ... not rice paper. The may absorb the grease from the icing, but they do not get 'soggy' and disintegrate.
I assemble my cakes on uncovered cake cardboards on Thursday for a Saturday wedding. I usually cut most of my cakes at the wedding so I see the cardboards firsthand. When I disassemble the cakes, the cardboard is plenty sturdy enough to hold the weight of the cake.
This is also why I strongly encourage cakers to cut at least 3 of their own wedding cakes a year. It adds to your credibility when you have the cake cutting experience and you know firsthand how your assembly works from the cutting end of the process.
Thank you Indydebi - I never realized that the cardboard didn't soggy. I just assumed it did because cake and icing would be on it. This is the first wedding cake I'll be doing (to be served, the others have been for competitions) and I may end up cutting the cake.
~Chelle
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