Always wrap your board! Cardboard is the perfect place for bacteria to grow and alot of times it has chemicals from the assembly process still on it. not to mention most cardboard plants don't worry about mice and vermin walking on it? If you start to think about it the list goes on and on
Mike
Absolutely, yes. Actually, you might want to double your thickness and then wrap. You can glue two (better yet, three) boards together for the strength you will need as the cake sits and becomes more and more moist. Wrap your board with cake foil, or regular foil if you do not have the decorative wrap. Unless I am making it for my family and it will be consumed entirely in the same evening or will be placed in a cake holder for additional support, I always use at least a 1/2" thick board that is moisture proofed. (learned it the hard way years ago when I dropped a red velvet due to unstable board --the dog ate it and then had to go to the vet... an expensive lesson to be sure!) HTH!
Absolutely, yes. Actually, you might want to double your thickness and then wrap. You can glue two (better yet, three) boards together for the strength you will need as the cake sits and becomes more and more moist. Wrap your board with cake foil, or regular foil if you do not have the decorative wrap. Unless I am making it for my family and it will be consumed entirely in the same evening or will be placed in a cake holder for additional support, I always use at least a 1/2" thick board that is moisture proofed. (learned it the hard way years ago when I dropped a red velvet due to unstable board --the dog ate it and then had to go to the vet... an expensive lesson to be sure!) HTH!
Do you make it that thick even between tiers? How does that work?
Absolutely, yes. Actually, you might want to double your thickness and then wrap. You can glue two (better yet, three) boards together for the strength you will need as the cake sits and becomes more and more moist. Wrap your board with cake foil, or regular foil if you do not have the decorative wrap. Unless I am making it for my family and it will be consumed entirely in the same evening or will be placed in a cake holder for additional support, I always use at least a 1/2" thick board that is moisture proofed. (learned it the hard way years ago when I dropped a red velvet due to unstable board --the dog ate it and then had to go to the vet... an expensive lesson to be sure!) HTH!
Do you make it that thick even between tiers? How does that work?
I, personally, do not use boards that thick in between, but I did see a post yesterday discussing that very thing. Mine are just normal thickness in between, coated or covered. It's the base that I make sure is at least 1/2 thick. I'll try to find the forum topic from yesterday and post it for you. 
Wow. That was easier than I thought... was still on the first page.
http://www.cakecentral.com/cake-decorating-ftopict-658017.html
Wow. That was easier than I thought... was still on the first page.
http://www.cakecentral.com/cake-decorating-ftopict-658017.html
LOL maybe I should have looked harder. Thanks to all of you!
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