I've done cakes for family/friends and didn't really consider this but...should I be covering my cake circles with wax paper or something else before I put cake on (I have been smearing frosting to hold cake)? Wouldn't the paper tear & possibly end up in the cake? Don't mean to sound silly but wondered if I've been doing it wrong?? I usually do the cake base with fondant but the circles??Thanks for your thoughts!
I use Wilton "Fancy Foil". It comes in silver or gold. It's easy to use and it's food safe 
I have *Always!* covered my cake boards. The once or twice I didn't I could taste the cardboard 
I cut one circle of foil or parchment the same size as the board & another one 2 or 3 inches larger. Glue the same-size one on top and w/the lg'r one bring the excess over that one & tape down. I have always used masking tape.
What about in the to separate cake cake layer? I have seen videos where the circles are placed without cover it, so i wonder, if that what you should do?
How do you make it food safe without creating bulging between the layer?
Not to appear too dumb 
but...if you stack the layers, I assume if you tape paper over the board, you have to place another paper circle on the bottom layer to "food safe" that from the tape? How do you keep the wrapped paper & tape from tilting that top layer? (Not sure if I explained that right but when I've covered boards, they never seem to be as flat, but close.) Does the small amount of paper not really make a difference?
Not to appear too dumb
but...if you stack the layers, I assume if you tape paper over the board, you have to place another paper circle on the bottom layer to "food safe" that from the tape? How do you keep the wrapped paper & tape from tilting that top layer? (Not sure if I explained that right but when I've covered boards, they never seem to be as flat, but close.) Does the small amount of paper not really make a difference?
Good question. This is why I stopped covering those thin corrugated cake circles with foil or anything.I place the cake directly on it with a smear of BC for wedding cakes. For cakes where the cake circle will show, I cover it with fancy foil.
I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.
Rae
I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.
Rae
Hi Blakescakes
Why do you coat the foamcore with soy wax? and where can I get edible soy wax?
UNcovered cake circles can and do absorb the grease form icing and cake which can & do weaken them.
The 'paper' used is always cake safe......sometimes parchment, mostly freezer paper.
Remember I retired before press & seal came out - well just after but before used widely
I cut all of my boards out of 3/16" foamcore and I don't cover them. They don't get soggy. I wipe the boards down with vanilla extract, vodka, gin, or Everclear to sanitize and then apply a thin coat of edible soy wax.
Rae
Hi Blakescakes
Why do you coat the foamcore with soy wax? and where can I get edible soy wax?
I coat them because it puts them on par with wax coated cake boards, but stronger. It's a quick easy step that eliminates any questions about them being "food safe".
I purchased my edible soy from Ebay after doing research on which soy wax is food safe (Golden Wax 415)---it's also Kosher.
http://www.ebay.com/itm/130491955139?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649
Rae
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