


I won't use wax paper because it disintagrates from the moisture in the cakes. I've had too many bits of paper served w/cake before I figured that one out ;( all my boards are covered w/freezer paper and if it is used between tiers it is covered to & bottom. I cut the paper about 2-3" larger than the round, cut slits all around & fold it under & tape, then cut another round exactly the size of the board & glue that on covering the pleated taped side.


for internal boards placed between tiers -- not me nor any place i ever worked covered the boards -- but for bottom boards yes always cover -- florist foil is often used and it is not food safe -- so if i use that i use a plain cardboard under the cake and hot glue it to the foil covered board -- also wilton has some food safe paper that is pretty -- silver and gold probably more
my first choice is waxed boards --


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