Cake boards and foil
Posted: 01 October 2009 11:16 AM   [ Ignore ]
Newbie
Rank
Total Posts:  20
Joined  2009-10-01

Hello! I’m yet another newbie here and am looking for some help. I’ve recently started offering to make cakes for friends and neighbors. I’d love make it a full business and do it officially, but can’t meet the requirements for an business license yet. The question I have right now is about the cake boards. Since I haven’t yet done anything really big, I’ve been using cardboard cake boards. They support the cakes fine and I’m trying to keep down the cost of the materials. But I’ve noticed that the oil from the buttercream seeps into the boards and creates a shaded ring around the cake, so I started putting aluminum foil over the board. I was wondering if there’s any significant difference between aluminum foil and the decorator’s foil found at Wilton and cake supply stores. Anyone have experience with this?

Profile
 
 
Posted: 01 October 2009 11:58 AM   [ Ignore ]   [ # 1 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  865
Joined  2008-03-09

Assuming you’re using food-safe aluminum foil, both are fine. The only difference would be appearance.

Profile
 
 
Posted: 01 October 2009 12:07 PM   [ Ignore ]   [ # 2 ]
Newbie
Rank
Total Posts:  20
Joined  2009-10-01

It’s food-grade, so that’s not a problem. I assume there’s no other way to prevent that darkened ring other than covering the board, right? Thanks so much for your help!

Profile
 
 
Posted: 01 October 2009 12:29 PM   [ Ignore ]   [ # 3 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  865
Joined  2008-03-09

There are waxed cake boards available to the baking industry. Not sure if they’re sold retail and not even sure if the coating is wax as such. Some kind of grease-resistant surface to prevent the problem you describe but not foil. Maybe check the Wilton website?

Profile
 
 
Posted: 01 October 2009 01:53 PM   [ Ignore ]   [ # 4 ]
Sr. Member
RankRankRankRank
Total Posts:  324
Joined  2008-03-19

The cake boards I like to use look like cardboard, except that they are made of white plastic. They can be washed and re-used. Nothing stains them—not even chocolate. You might want to check out the website of Sweet Celebrations to see if they carry them.

Profile
 
 
Posted: 01 October 2009 04:03 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1031
Joined  2007-11-21

I use cake boards that come covered with a thin layer of gold colored foil.  I bought them online very inexpensively. I don’t have the website handy, but if you are interested send me a private message and I’ll look it up for you.

Profile
 
 
Posted: 01 October 2009 07:32 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2581
Joined  2007-11-15
Vivster - 01 October 2009 03:07 PM

It’s food-grade, so that’s not a problem. I assume there’s no other way to prevent that darkened ring other than covering the board, right? Thanks so much for your help!

There are also plastic-like corrugated boards called Tuff Boards, but they are only available with a scalloped edge.  I’d LOVE it if they would make a plain edge!!!!!!!

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 01 October 2009 07:34 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2581
Joined  2007-11-15

Oops, I just read Christine’s reply.  That’s what I was talking about when I mentioned Tuff Boards.

Christine - are the edges scalloped?

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
   
  Back to top