Typically, I would spread some piping gel onto the cakeboard and then cover the board with the fondant (piping gel helps the fondant to stick to the board).
Don't forget that when you place your cake in the center of the board, it should be sitting on its own cakeboard so the cake doesn't actually touch the fondant.
HTH
Stacey
usually if the fondant is correctly stuck and left to dry, when you come to serve, you shouldnt get too much come away.
I roll the fondant directly onto the foamboard. It sticks without adding anything extra. Because of how I cover my cakes, I always use a board cut to just the size of my cake, or even a tiny bit smaller, and then the cake and board go onto a bigger board, so none of the fondant on the board comes up when the cake is served.
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