Stacking Tiers: Underneath Board Question
Decorating By Elise87 Updated 10 Mar 2010 , 4:31am by akgirl10
Ok got a question about stacking cake tiers....
so i read somewhere that the boards under each teir are you be the exact size of the cake they are going underneath and then after that you ice it buttercream etc and maybe also some fondant on.....my question is won't the icing etc that is 'overhanging' the board stick to the tier underneath as well as get easily squished when lifting it off and on?
Also you can just cover the bottom and top of them in something like baking paper right? and you can just glue that onto the boards with glue?
thanks for anyone who can clear it up for me lol
Ok got a question about stacking cake tiers....
so i read somewhere that the boards under each teir are you be the exact size of the cake they are going underneath and then after that you ice it buttercream etc and maybe also some fondant on.....my question is won't the icing etc that is 'overhanging' the board stick to the tier underneath as well as get easily squished when lifting it off and on?
Also you can just cover the bottom and top of them in something like baking paper right? and you can just glue that onto the boards with glue?
thanks for anyone who can clear it up for me lol
Are you talking about using the cardboard cake boards? If so, I know some people use parchment paper but I dont' put anything on the cardboard cake boards between tiers. I do cut them a bit, so that they don't overhang, however. I'm sure others have different techniques....
Elise, when I put cake board down on bubble straws or dowels, I either put a boarder around to cover edge of the board or ribbon. I also cover the tier with fondant sometimes and cover the board edge also as part of the cake, if the cake and board are exactly the same size. HTH
If I am making an 8 inch tier I put it on an 8 inch cardboard. However the 8 inch cake after baking ends up shrinking a hair and you end up with the cake a quarter inch or so smaller than the cardboard. Once you apply your buttercream and get to removing the excess as part of the smoothing process you can use the cardboard as a guide for your bench/dough scraper. I end up my final spin running the blade right along the cardboard. It ends up being the perfect thickness of buttercream, makes for a perfect, smooth circle. The tiny edge of cardboard that show is covered by my border. Not sure how it all works with fondant. I don't cover my cardboards. Some cover theirs with saran wrap, butcher paper, press n seal, etc. I wouldn't suggest gluing in case the odor would affect the cake.
thanks for the help everyone 
I kinna confused myself cose i have never really mesaured the thickness of my buttercream and fondant so thought it might overhang the board but now i know I should have enough room to fit it all on the board (even fondant if i just reduce the buttercream slightly), that is why i was confused because i though if the cake and board were exactly the same size the buttercream + fondant thickness would exceed the board size and stick to the bottom tier 
i am use to just poping the cake on a bigger board and icing it, i am new to stacking them lol
about the glue, i was actually told some people hot glue baking paper etc onto the board but i was unsure about that plus i don't have a hot glue gun so was just asking what other people do
If I'm doing fondant, it covers the board so now the board is part of the cake. I usually cover the boards with a fanci foil type thing. I'm always nervous that the cardboard will get a little soggy and cause an implosion. It's just an extra precaution, but it makes me feel a little less nervous.
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