Alternative to cake boards

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Permalink Reply by ♥Cat♥ on July 21, 2010 at 9:02pm

I don't understand what you're asking.

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Permalink Reply by ebony bardell on July 21, 2010 at 9:19pm

I think I need a cake board to put my cake on before I cut it while I'm freezing it right. I don't have a plate big enough for it. I was wondering what people use besides the cardboard squares and circles

♥Cat ♥ said:

I don't understand what you're asking.

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Permalink Reply by Karen Marie on July 21, 2010 at 9:29pm

Is there a reason you dont want to use cardboard circles? If you are going to freeze the cake itself just wrap it is plastic wrap a few times....then defrost in the refrigerator first to prevent ice from making your cake soggy. You mean the
cake after you bake it and before you cut it in layers yes?

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Permalink Reply by L Welch on July 21, 2010 at 9:32pm

Cookie sheets are your friends. Pop it in the freezer and your cake will retain a flat bottom and not become misshapen when it freezes. Or, you could wrap the cooled cake in plastic wrap and then pop it right back in the baking pan and freeze. What ever works best for you. Then put it on your platter when you are ready to ice and decorate it. Place some strips of wax paper aroung the base so when you are done icing you can pull them out and not have icing all over your plate. Hope that helps! Happy baking!

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Permalink Reply by jeri c on July 21, 2010 at 11:03pm

You can use any cardboard... just cover it with foil before you put it in the freezer. Be sure the cardboard is clean. I always purchase my circles and squares that have the wax coating saves much time.

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Permalink Reply by ebony bardell on July 22, 2010 at 9:10am

Thanks guys those were all good answers. I bet they sound like common sence to u but I have so much on my mind I never thought of any of those ideas, just knew I didn't have money to buy boards. Can I use wax paper just like parchment? I didn't want to buy parchment if I didn't need to. I'm just trying to keep the platter nice looking. Do I have to wrap the cake in Saran wrap if I'm only freezing it for like an hour?

jeri c said:

You can use any cardboard... just cover it with foil before you put it in the freezer. Be sure the cardboard is clean. I always purchase my circles and squares that have the wax coating saves much time.

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Permalink Reply by L Welch on July 22, 2010 at 9:40am

Let your cake cool at room temp before freezing. I always wrap in plastic before putting in the fridge or freezer because the air circulation can dry them out AND because cake will quickly pick up any "off" odors from other food. You don't want to go to all that work only to have it taste like the freezer door when you take it out. You can risk it, but plastic wrap is really cheap compared to having to rebake your cake. You can't use wax paper to line your pans before baking like you would parchment. The wax will melt and your cake will taste and smell like an old candle. Use wax paper under your cake's edges after it is cooled and you are just protecting the cake plate while you are icing for a cleaner, easier end product. I hope that helps.

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Permalink Reply by ♥Cat♥ on July 22, 2010 at 10:17am

I don't see a problem with using wax paper. Serious Cakes uses wax paper and it's been done for years. You may be sensitive to wax paper. Wax is also used in chocolates.

Linda Welch said:

Let your cake cool at room temp before freezing. I always wrap in plastic before putting in the fridge or freezer because the air circulation can dry them out AND because cake will quickly pick up any "off" odors from other food. You don't want to go to all that work only to have it taste like the freezer door when you take it out. You can risk it, but plastic wrap is really cheap compared to having to rebake your cake. You can't use wax paper to line your pans before baking like you would parchment. The wax will melt and your cake will taste and smell like an old candle. Use wax paper under your cake's edges after it is cooled and you are just protecting the cake plate while you are icing for a cleaner, easier end product. I hope that helps.

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Permalink Reply by Karen Marie on July 22, 2010 at 5:49pm

Wax is added to lower quality chocolates to create the "snap" of quality chocolate. It isn't digestible so it isn't a desirable thing to use on cakes. Wax paper is good for things that are room temperature or cold. Bakers have always used parchment paper to bake with. I am all for saving money but it is NOT a good thing to skimp on the important things like quality ingredients and proper tools. If you are getting paid for your cakes surely you can recover the cost of your materials in the price of your cakes.

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