When you are making a tiered cake, do you always wrap the cake boards between the layers? I have been covering them but I was watching one of those crazy cake shows the other day & noticed they had their's on an unwrapped board. Am I just wasting time wrapping each one? 
TIA!
I don't wrap mine. I haven't been told to, either. :p lol
I don't wrap mine either. Never thought I had to. Now, I'll worry about it! haha!
I too never have covered purchased cake boards. If I cut my own from a cardboard box for the bottom layer I definately cover them with cake foil. However, I didnt know that the floral foil the cake supply store sells is not food safe. I think I read that some where it should be covered with clear contact paper. Lately, I've just been covering the bottom board in fondant/gumpaste and puting a ribbon around the edge. Looks a lot better than a foil covered board.
What about the foam core boards. Do they need to be covered?
If you are covering base boards with colored foil that isn't food safe, it's okay as long as the cake is on its own board and doesn't have prolonged direct contact with foil that you aren't certain if it's food grade or not.
I think I read that some where it should be covered with clear contact paper.
Not food safe. Better to use something made for food, like cling wrap.
I will stop wasting the time it takes to wrap each one. I don't know why I assumed they had to be wrapped. OCD I guess! what do you do to keep the bottom layer of icing from sticking to the board that holds up the top layer?
I'm glad I came across this, I've been wrapping mine. I heard that even the cake boards can get "soft" from the moisture and they should be covered...guess I heard wrong.
what do you do to keep the bottom layer of icing from sticking to the board that holds up the top layer?
If you mean the icing on the top of the lower tier from sticking to the board which is under the top tier...
use a circle of waxed paper, parchment paper, or sprinkle powdered sugar.
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