Talk To Me About Cake Boards Between Layers
Decorating By 2girlsmomma Updated 24 Oct 2014 , 2:46pm by leah_s
Okay, I understand that I need a cake board between each layer on a 3 tiered cake. My question is this: If the bottom of the cake board isn't greaseproof, won't the icing touching the bottom make the cardboard soft, defeating the purpose of using it? Or am I supposed to be covering it somehow?
But looking at the Wilton boards(which I have) the top is slick white and obviously greaseproof, while the bottom seems to be regular cardboard finish?
It all depends on your frosting, how long you are stacking, how heavy, and how high.
If it is a two to four tier cake with most traditional buttercreams under 24 hours you won't have a problem. There should be little moisture available in frosting anyway unless it is perishable, like whipped cream.
If you are doing more cake, a heavier cake, or much longer periods of time, you should consider more durable support systems. They are readily available.
I'm using good ol' made-with-shortening frosting on a 3 tier cake, each tier approx. 4" high. I'll be decorating it Friday night or Saturday morning and it is being picked up around 1:00, but the next day she will travel 45 miles with it for the party Sunday afternoon/evening.
Do yourself a favor and purchase foam core boards - standard depth. Cut your boards from that with an Xacto knife. Have been doing this for many years with huge success. Drive a wooden barbeque skewer down through all layers through the foamcore boards to the base and it will travel well. Oh and making sure the cake is cold - right out of the fridge doesn't hurt either.
I use foam core boards too, but wrapped in foil. I'm not sure about them being food safe and all that so just to be sure, I use food grade aluminum foil. I buy them at the dollar store and cut them to size myself.
I also drive a sharpend wooden dowel for top to the bottom so it goes thru all the layers of cake and foam core board. I have never had a problem this way.
I use masonite boards , so don't have a problem with mushing
I use regular old cake cardboard rounds. Never had a problem. Ever.
Thanks for the replies everyone! They all made me feel sooo much better.I went ahead and used the Wilton boards with supports and a center hammered into the board. It left here in one piece, hope it got there the same!
I've used regular cake boards and i haven't had a problem yet.
For those of you who have only used cardboard cake circles, what about larger tiers, such as 12" or 14" rounds that are four layers of cake, three layers of filling, buttercream and fondant? These cakes are heavy as heck!
I've been waiting for Hobby Lobby to put foam core on sale at 50% off for 6 months now and the best I've seen is 30% off. I buy hundreds of sheets at a time when they would be 50% off but my supply is down to my last few sheets and man, this stuff is expensive. I can't find a wholesale source either.
I would really appreciate a few recommendations of sources to buy really sturdy cardboard circles that can handle really heavy tiers. Thanks!
All my cakes are just on regular old cake cardboard circles, including my 14" round, 5" tall, 4 layers of cake with SMBC, covered in ganache and fondant. I only use straws for support. I live and deliver cakes in San Francisco. I have never had a problem!
I only use foam core for carved cakes and floating tiers.
Hi, Newby here!!! What is "foam core"?????/
AZCouture...I just would like to mention, the other day I needed a smaller size foam core circle...and I only had an eight in., since I did not wanted to cut myself making what I had smaller, I used a very fine cheese grater all around the edge! Now you have to do this in your patio or outside because it is a little messy but it gives you a very rounded edge.
Hope this helps someone!
Ciao!
I use tufboards too, and you can just cut the scalloped egdes off with a pair of scissors if they bother you. I just did that on a board for a wedding cake. No worry about them bending or being greaseproof, but they were having supply problems for a while. They seem to have caught up now.
When I made my first tiered cake I used thicker cardboard rounds. The tiers were quite heavy so the cardboard supported each layer when they were moved around and didn't buckle, they were silver on top and white on the bottom. I don't remember the thickness of the cardboard.
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