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?