My cake is always smaller than my cake board. I always have trouble covering my cake with fondant without the board showing. It's not a big deal when I am adding a border to my second and third tier because I can just cover it up with icing . I've been lucky so far in having some sort of border, but what happens when I don't have a border? Do you all trim the cake board to make sure that it doesn't show?
Once baked, your 6 inch cake (for example), should actually be 5.5 inches because it will shrink when cooling. If you put your cake on a 6 inch cake board, it will leave 0.25 inches on each side. This space should be filled with buttercream or ganache.
There are videos by "Inspired by Michele" - Ganache on youtube explaining this.
Thanks for your responses. I still think my cakes boards are more of a hassle than anything else to try and cover up. I guess it just comes down to practicing.
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