I am making my first layered cake next week for a baby shower. I will be making it on Thursday. They friend who ordered it will pick it up Friday morning. Baby shower Saturday. My question is will the cake board in between the layers get soggy? Any helpful suggestions would be appreciated!!!!

I've had cakes sitting that long and the boards weren't soggy. However, if you're concerned about it, you can put wax paper around the boards.

HTH and good luck!

Thank You!! I wasn't concerned until I read somewhere that this can happen. I think I will chance it.

I wouldn't use wax paper, but press and seal wrap works well. I use foamcore boards and always wrap them.

If you're using wooden dowels, try cutting one ahead of time and make sure you can do it with the tools you have.

definately use foam core, cardboard tends to get too soggy (unless covered). in another forum post someone mentioned a $12 dry wall tool that cuts perfect circles if you're concerned about cutting your own =D

oh yes! here it is: http://cakecentral.com/cake-decorating-ftopict-680634-.html&sid=2a48e0e844cf3dd23dd31279759800c0

WOW! This is the greatest site!! Off to buy foam board and dry wall cutter!! Thanks for all the help ladies!!!

I've always wrapped cardboard with heavy duty tinfoil. That's just what my Wilton instructor had us do when I took the class years ago. (Now I feel old. LOL!)

I've also taped multiple boards together to make a thicker board, then wrapped it in foil. Press and seal seems like an interesting option though, I may try that at some point.

I cut my cake seperaters from foam plates. You know , the disposable styrofoam plates . They're cheap, easily accessible , cut easily and do not get soggy .

I also use Press-n-Seal. Quick and easy! (I've even re-used cake boards that I Press-n-Sealed! Only for family, of course. Shhh.)

I'd be more concerned with pieces of foil, waxed paper, or plastic wrap being served along with the cake when it's cut, rather than the cake circle absorbing some of the grease/moisture.

Cake circles are made for cake... they don't get soggy to the point where they no longer support the cake, but they will become grease stained.

They don't require a covering (especially on the surface which is sliced on), but you can use a waxed paper circle on the bottom to prevent it from removing the icing from the lower tier (if you don't wait until it's crusted before stacking).

You could choose to use the wax-coated circles that are mostly used for cheesecakes, but they are more pricey and you risk the chance that your cake can slide off if there's no center dowel to help keep it all together.

Press and seal adheres to the foamboard. Sometimes it's hard to remove if you realize you need to pull it off and cut the circle down a little bit. I've never had it come up when the cake was served.

I used to use foil, but that gets torn when the cake is cut, and it doesn't lay as flat as press and seal.

I started using foamcore when all I could find were the cardboard circles with scalloped edges...not what I needed. I also didn't do cakes often enough to need to buy packs with multiple circles of the same size.

Yes, the Press-N-Seal doesn't want to come up once it is down on the board . . . which is why I could use, clean and re-use one board.

More great ideas! Thanks to all! Can't wait to try.

Tuffboards, tuffboards, tuffboards! http://acaketorememberva.blogspot.com/2011/02/product-review-tuffboards.html