Ok, question since we are talking boards....Im recently moving up in my cake pans...meaning I just bought the oval set and today with my 50% Michaels coupon Im buying my either Diamond or Pasiley pans comes out to 26.00 for 4 pans....anywho
What boards do you use for these pans!!!! and how can or would someone make a tiered cake that is on pillars with these pans? there are no wilton cake boards (plastic) for these shapes...are they? Or do these cakes just stack and thats it?
You can use foam core boards and cut them to the shape you need.
I agree, they're only a few dollars and you can cut several pieces with just one board. You may want to get an exacto-knife if you don't already have one.
Thanks so much for all the help, I did find a site that sells the pasiley, they call them commas, and hexagons, ovals....so I do have that site saved. was just wondering on how to tier them with pillars inbetween.
And I do have an Exacto set, I was given this as a gift for Mother days one yr...when I first started caking...lol...I was told I might need it one day.
I just did a cake for my daughter's 2nd birthday and I bought a cheap plastic tablecloth from a party store, used double side sticky tape to attach it to 4 cake boards glue together and glued ribbon around the outer edge. The tablecloth is waterproof so it wont grease up like wrapping paper without any cellophane or plastic wrap. (Made that mistake once). Worked like a charm with the tablecloth though!
A lady who has stopped decorating cakes recently gave me a tip. Freezer paper is grease resistant so it makes a nice clean white suface for a cake board. It's food safe and not too expensive. I did my last cake on freezer paper covered foam core board and it looked simple and clean. I am going to look for ribbon the width of the foam core and start adding that as a finishing touch.
I'm a big fan of freezer paper as well (as you can see in my pics). I like the clean look it gives. But a word of warning: the grease resistance tends to make it slick surface too...be careful not to tilt your finished project until it has time to dry/adhere a bit (learned that lesson the hard way 
) I've also tried different methods of covering bases; but when I'm in a crunch, I always can depend on the freezer paper 
I cover the cardboard cake circles(doubled) with fabric (washed clear water, no fabric softener), use an open stapler to attach and then cover the staples with clear tape... I always find the perfect covering and I have never had a problem with the buttercream bleeding. I do believe that all of my cakes in photos have fabric covered boards.
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