Picture Of To Do Cake Cake Board Info Needed
Decorating By tirby Updated 5 Feb 2007 , 10:47pm by RisqueBusiness
Ok I am going to TRY to attatch a picture of the cake I was asked to in in March. The tiers are stacked on top of one another. The boarder is very small and not a continuous bead so hiding or using the best board for the job is my question. I DO NOT want the board to be seen. I can usually hide it with ribbon or the bottom icing boarder. NO here. so thinking? What do you, who do this so well, do? Cardboard? Masionite board?( and are they really that great? ) wood board? I usually use wood and cardboard. So any ideas. I do not own masionite boards so it would be an added expence for me. But I have to do whats best. It will look (I hope) just like the picture.
If it were me, I would get a masonite board two inches bigger than the bottom layer (say if the bottom is a 12 inch, I'd get a 14 inch masonite board) and three (yes 3) 14 inch square cakeboards. Put the Masonite on the bottom, stack the three cardboards on top, hot glue the whole thing together so you have one great big thick cakeboard with the masonite at the bottom. THEN cover that with piping gel and roll out some fondant to 3/16 of an inch (the thickness of a dime on top of a nickel) and cover the whole board, sides and all the same way you did the cake. Let dry for a couple days and don't put a fingernail in it!! Then you have a good cake board that looks like part of the cake and will still give you the stability to drive a dowel through the center of the cake and anchor it into the cardboards below. But that's just me. 
Hope that helps some! 
HI
If I am reading this right, you are looking for what boards to put under each layer of the cake. Is that right?
If so, I use cardboard, just make sure to cut them a tiny but smaller that the cake. The icing will cover the cake and you are sure to not see the board. Then run a offset of knife completely around the cake before you lift it to place it on the others. This will make sure to have you icing completely at the bottom. I do not use any fancy boards, I mean, they are only going to toss them out, why would I spend a whole lot on masonite or wood. If you dowel correctly and stack well, you do not need to spend a huge amount on the extra.
Hope this helps
Good luck, It is a gorgeous cake
you can get what is commonly known as a British Cake Board.
those are the thick , already covered in silver or gold boards.
you can even find them on cake central!
OK just to clarify I AM looking for the information or "advice " with the top three layers of cake. The bottom layer is fine. I do have that one figured out. Thank you for the tip on the fondant covered board.
Also I did not mention this is all getting done in buttercream.
The layers will be
6
8
12
14
Strange combo but. Thats what she wants,thats what she gets. so it's the 6,8,12 that I am looking at.
The cardboard a little smaller than the cake is a good idea. But should I double it ? for a larger cake I usually do. I have the stress free support system so no need to dowel.
OK just to clarify I AM looking for the information or "advice " with the top three layers of cake. The bottom layer is fine. I do have that one figured out. Thank you for the tip on the fondant covered board.
Also I did not mention this is all getting done in buttercream.
The layers will be
6
8
12
14
Strange combo but. Thats what she wants,thats what she gets. so it's the 6,8,12 that I am looking at.
The cardboard a little smaller than the cake is a good idea. But should I double it ? for a larger cake I usually do. I have the stress free support system so no need to dowel.
Okay, I must have read your first post wrong, I thought you were only worried about the bottom layer. For each of the top three layers, I would get one or two cardboard cakeboards in those EXACT sizes. Any frosting you put over the cake will overlap the board, which will also be covered up by a border, should you choose to have one. You will also be able to drive a dowel down through the center through the cardboards too, where this is not possible for masonite.
If I may ask a question -- how do you like the stress free system? I have a whopper of a cake coming up at the end of summer and I'm considering whether to get it. Is it easy to use? How does it work? What are your thoughts on it?
http://www.weddingcakesupports.com/
This is the link for those who have no clue what it is. Personally I love the thing. I have used it on any and every cake that is stacked. I use it to hold heavy toppers.
As far as easy to use. OH YES!!!!!!!
here is how I do it. Insert a straw into your finished(frosted) cake. Hold the straw at the height if the icing, remove it and cut to that height. (web site has pictures)
put straw next to support system and adjust legs, which screw on and off, to the height of the straw! Thats it.
Some people like dowels. I dont. This is the best for me!!
Any other questions?
do you still place a dowel through all the layers to keep them from spinning apart?
do you still place a dowel through all the layers to keep them from spinning apart?
I dowel down the center for my own peace of mind, but I know decorators who have never used a center dowel and never had a problem. Personal preference, I suppose.
Myself, I always use a cardboard the same size as the cake. When I ice the cake, the board edge gets covered, too, as if it's simply part of the cake. No problems.
I have seen where people use foam board (areound here we call it "foam core") and it is usually available at an art supply store (I would think that Michaels or Hobby Lobby would have it, too, in the artist section). You need to cut it yourself, whereas you can get cardboards pre-cut to your desired shape/size. It's all personal preference.
The "British Cake Boards" that RisqueBusiness suggested are also called cake drums or drum boards ... I believe these are primarily used for the base of a cake, but again, I could be wrong.
BTW, I love the photo ... clearly it's done in fondant, which is why you don't see the boards underneath, but I admire your pluck in attempting it in BC ... that's how I'd do it, too, and you'll be very successful, I'm sure. You go, Girl!
HTH,
Odessa
Yes,
Odessa I suggested the drums because I guess I totally misunderstood the post and thought she was asking about what to put the cake on..on the bottom.lol
Yes,
Odessa I suggested the drums because I guess I totally misunderstood the post and thought she was asking about what to put the cake on..on the bottom.lol
Risque, I thought that too, at first. I just wanted to make sure everyone knew what you were talking about ... sometimes I see something that one person calls one thing and I might call it something else...trying to eliminate whatever confusion might linger, you know? (then again, maybe I ADDED to the confusion! Sometimes you just can't tell!)
Odessa
Oh no this is the only sanity in my day at times 
lol, that's why I don't answer these posts, coz I'm ALREADY confused!!! lol
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