Do you guys cover your dividing cake boards? If so what do you use?

I usually use press n seal, but notice that on the tutorials I watch they don't cover theirs. I don't like to use straight cardboard against the cake, it seems to give that not-so-lovely cardboard taste and dry out the cake some. i am thinking about switching to foam board, but am worried it isn't food grade and would want to cover it too.

Cover or not to cover????

I always cover mine in foil. I think in the tutorials they are probably using grease proof boards, though, not just the plain cardboard ones.

What about in layered cakes? Do you cover the separating cake boards?

Yes, that's what I was talking about. The boards in between the 2 tiers. Isn't that what you asked?

I always cover mine because the cardboard tends to suck the moisture right out of the cake! I wish I could find more readily available grease-proof boards in my area!

Cake circles are specifically meant for a cake to rest directly upon. No need to cover them. If you are cutting circles (or squares) out of some other cardboard you are buying, that's a different story. But pre-cut cardboard circles sold as "cake circles" do not need to be covered. They are food safe.

Instead of covering them what about a circle of wax paper between the cake and the board...just adhere the wax paper to the circle with BC and then the cake to the wax paper with another dot of BC. A lot cleaner look. Personally, never need to cover them. Sometimes there will be grease spots from the BC but nothing more than that. They never get "soggy" and my cakes are always very moist and the client never sees the board before the cake is cut and doesn't care about it after the cake is cut. Foil is expensive when you cover each and every cake circle with it. But wax paper is cheap if it makes you feel better to have something between the cake and the board. Now the bottom cake drum is always covered or decorative.

Cat

I agree with Cat - I put wax paper in between the board and the cake. I never thought about moisture loss though - I was doing it to avoid the cardboard looking greasy. You learn something new everyday!

I was thinking lately about ironing freezer paper on the cake boards. I tried a scrap piece and it stuck very securely to the cardboard. I'm not sure how "greaseproof" it would be but I think it would be at least as good as wax paper.

I just use pastic wrap for mine.