I am making three two to three layer cakes and want to use the cardboard separators between the layers. The lady who wants the cakes, does not like fondant, so I am using a shortening based frosting. Will the shortening cause the cardboard to get soggy? I plan to stack them about an hour before the event, but it may be a couple of hours before they are cut into. I'm also trying to factor in 95 degree heat the same day.
AAre you just referring to the cardboard rounds some people use underneath each tierrof cake? Probably not necessary to cover with anything, and I definitely wouldn't use tinfoil, wouldn't want little shreds to potentially come up with a slice of cake.
AI'm sure there's something I'm missing. But why are people always worried about soggy cardboard? I have never had a problem with this...or maybe I have and just haven't noticed.
Quote:
I'm sure there's something I'm missing. But why are people always worried about soggy cardboard? I have never had a problem with this...or maybe I have and just haven't noticed.
Yup, you can get coated rounds, but there is no need to cover the cardboard. You're talking about endless wasted hours...
if cardboards ever do get soggy it's from the moisture of the cake, not the icing, and it would take longer than a couple hours to soak them
Quote by @%username% on %date%
%body%