Wedding Cake Board Decor: Tips For A Stunning Display

Decorating a wedding cake board is an important part of the overall presentation of the cake. While a plain board can be used, there are many ways to decorate it and make it look more elegant and professional. Some common ways to decorate a wedding cake board include covering it with foil, fondant, wrapping paper, fabric, or ribbon. For a more natural look, a cake can be placed on a wood-rimmed stand or decorated with dried grasses and preserved blooms. For a glamorous look, the cake board can be covered in gilded details or gold foil.

Covering the cake board with fondant, foil, or wrapping paper

Fondant:

Fondant is a popular choice for covering cake boards as it gives a smooth and neat finish. Start by cleaning your cake drum with alcohol, such as vodka, to ensure food safety. Then, apply a thin layer of cooled boiled water or vodka to the board so that the fondant has something to stick to. Roll out your fondant to about 2-3mm thick and lay it over the board, smoothing it out with a tool to remove any air bubbles. Cut away any excess fondant with a sharp knife and bevel the edges with a smoother at a 45-degree angle. Finally, cut a hole in the centre, about 1" smaller than your cake, to allow the cake to stick directly to the board. If you have time, cover your board a day ahead so that the fondant dries hard and is easier to work with.

Foil:

Food-grade foil is a convenient and grease-resistant option for covering cake boards. It comes in various colours and can be easily found online or in cake supply stores. Simply cut the foil to size and wrap it around your cake board, securing it with tape if needed. You can also use foil to line plates and baskets for a cohesive look.

Wrapping Paper:

When using wrapping paper, it is essential to cover it with food-safe cellophane or clear contact paper to create a barrier between the paper and the food. First, choose a wrapping paper that complements your cake design. Cut the paper to size, allowing for some overlap, and secure it to the board with tape or glue. Then, cover it with cellophane or contact paper, smoothing out any air bubbles. You can also use scrapbook paper, tissue paper, or fabric instead of wrapping paper for more variety.

Remember, when using non-food-safe materials like contact paper or wrapping paper, always place your cake on a separate cake board before attaching it to the decorative board. This ensures that your cake does not come into direct contact with any potentially unsafe materials.

Adding ribbon, flowers, or fruit to the cake board

Ribbon

Using ribbon is a great way to add a finishing touch to your wedding cake and complement your theme. You can add ribbons to each cake layer or just to the cake board. It is recommended to use ribbons with a width between 25mm and 38mm when wrapping them around the base of each cake layer. This provides a good starting point for further decorations such as fondant figures or crystals.

Another idea is to create a ribbon waterfall, where strands of ribbon fall between each layer of the cake. To achieve this look, carefully cut the ribbons to match the length of your cake, allowing for extra length for draping. Secure the ribbon at the top of the cake using sugar paste and let it drape down, with each strand sitting on a different layer. Continue adding strands until you achieve a waterfall effect.

You can also make roses out of ribbon and attach them to the cake for an extra special touch. Single-sided satin ribbon in 15mm width is ideal for wrapping around a cake board, while printed ribbons such as mermaid or leopard print can add a fun element to the cake.

Flowers

Fresh flowers can add colour and shape to your wedding cake at a relatively low cost compared to traditional decorations like sugar-paste flowers. They are also naturally beautiful and fragrant, even if they don't last very long. When using fresh flowers, it is important to ensure they are safe to be in contact with the cake and are not toxic or treated with harmful chemicals.

There are several ways to incorporate flowers into your cake design. One option is to create a cascading effect, where flowers are positioned down the sides of a three-tiered cake in a cascading pattern, providing an elegant and feminine look. Garden, spray, and Juliet roses, as well as passion flowers, are popular choices for this style.

If you don't want the flowers to touch the cake, you can place a frosting-covered board on top, adorn it with flowers, and remove it when it's time to cut the cake. Another option is to use flowerfetti, where edible flower petals are scattered like confetti over the cake, adding colour, texture, and flavour. You can also ask for petals to be mixed into the icing before decorating.

When adding flowers to the cake, use straws to insert the stems to avoid ruining the appearance of the icing and the structure of the layers. Fresh flowers will last for about eight hours in the fridge and a few hours outside of it. To ensure they last as long as possible, keep them in water until the last minute and store the cake in the fridge.

Fruit

Fruit can be a colourful and delicious alternative to traditional floral designs. It can bring texture, colour, and zest to your tiers, and pairs wonderfully with petals and blooms. You can keep it simple with sprinklings of berries or get creative with painted, shimmering pears or apples.

For a summer wedding, consider using citrus fruits like oranges or lemons, paired with greenery or blooms. Figs are also a great choice for a summer wedding, adding a touch of colour and freshness to your cake display. If you want to incorporate chocolate into your cake, consider pairing it with fruits like raspberries, blackberries, blueberries, and strawberries for a semi-naked chocolate confection.

If you're concerned about fresh fruit sitting out for too long, you can opt for a hand-painted cake that embraces the concept of fruit without the risk of spoilage.

Using a cake drum or wooden board for structure

For a three-tiered wedding cake, one suggestion is to use a cake drum under the heaviest 12-inch cake, with central dowels and pillar supports between the tiers. However, if you are transporting the cake, it is recommended to use a cake board between the tiers so you can put support dowels through it.

For the bottom board, you can use a 1/2" thick piece of plywood cut to the size you need, or glue a few cardboard rounds together for a sturdy base. This can be covered with fabric, wrapping paper, foil, or fondant.

If you are using a wooden board, you can add "feet" to make it easier to pick up. Cupboard door stops are a great, inexpensive option, or you can use something fancier for a wedding cake.

Baking and preparing the cake tiers

Baking the Cake Tiers:

• It's essential to have the right tools and ingredients. Ensure you have the required cake pans in different sizes (e.g., 6-inch, 8-inch, 10-inch).
• Prepare your cake batter following a reliable recipe. The amount of batter needed will depend on the size of each tier. For instance, a 10-inch cake pan may require 12 cups of batter.
• Preheat your oven to the appropriate temperature, usually around 350°F.
• Prepare your cake pans by spraying them with cooking spray and lining the bottoms with wax or parchment paper. This will ensure your cakes don't stick.
• Pour the batter into the prepared pans, filling them to about two-thirds full to avoid overflow.
• Bake your cakes according to the recipe's instructions, considering the size of each tier. For example, a 6-inch cake may take 25-30 minutes, an 8-inch cake 35-40 minutes, and a 10-inch cake 55-60 minutes.
• Test for doneness by inserting a toothpick into the centre of the cake. If it comes out clean, your cake is ready.
• Allow the cakes to cool for a few minutes before turning them out onto a cooling rack to cool completely.

Preparing the Cake Tiers:

• Once your cakes are cooled, you can level them to ensure flat surfaces. Use a long serrated knife or a cake leveler and a turntable for this step.
• To add extra stability to your tiers, you can use cake boards or cake circles. For the bottom tier, use a cake drum, which is thicker and sturdier.
• If desired, you can split the cake tiers to create multiple layers within each tier. Use a serrated knife and a turntable for this step.
• Apply a crumb coat to each tier. This is a thin layer of frosting that will catch any crumbs, ensuring a neat final coat. Chill the cake tiers for about 15-30 minutes after the crumb coat.
• If you plan to fill your cake tiers, do so before applying the final coat of frosting. Pipe a buttercream dam around the perimeter of each layer to prevent the filling from leaking out.
• Finally, apply the final coat of frosting to each tier, using a palette knife or an icing smoother for a sharp finish. You can also create different textures, such as a rustic swirl effect or a "naked" cake look.

Assembling and decorating the cake tiers

Once you have your cake tiers, it's time to assemble and decorate them! Here's a step-by-step guide:

Assembling the Cake Tiers:

• Place each tier on its respective cake board or drum. The bottom tier should be on a cake drum, while the other tiers can be placed on cardboard or foam core rounds. Ensure the cake boards are slightly larger than the tiers to make lifting easier.
• Apply a crumb coat to each tier. This is a light initial coat of frosting that will catch any crumbs, ensuring a neat final coat. Chill the tiers for 15-30 minutes to set the crumb coat.
• If you plan to fill your cake, do so before the final coat of frosting. Pipe a buttercream dam around the perimeter of the top layer to prevent the filling from leaking.
• Apply the final coat of frosting to each tier. Work quickly to keep everything cool. Return each tier to the fridge while you work on the next one.
• Smooth the frosting using a palette knife or an icing smoother for a sharper finish.
• Add cake supports to bear the weight of the tiers above. Insert vertical dowels, such as wooden dowels, plastic ones, or even plastic drinking straws, into each tier. Cut them to the height of the tier so that their tops are flush with the cake.
• Repeat the dowel process for each tier, starting with the bottom one. Lay a wax paper round on top of each tier before positioning the next one.

Decorating the Cake Tiers:

• You can decorate your cake with fresh flowers, edible flowers, ribbon, sprinkles, or edible decorations like fresh berries.
• For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to create a swirl effect.
• If you're using fresh flowers, place them on each tier to capture the wild, organic feel, especially for a bohemian wedding theme.
• For a glamorous or upscale event, consider intricate piping on an all-white cake to add depth and texture.
• Dried grasses and preserved blooms are perfect for a bohemian-themed wedding, reinforcing the natural, effortless vibe.
• Gilded accents, such as your joint initials, will make a statement at a glamorous affair. Set the cake on a metallic table and accent with pink blossoms.
• Sugar flowers are a great alternative to fresh flowers. They look realistic and can be piped directly onto the cake or molded by hand.
• For a unique touch, consider a geometric pattern on the fondant. A latticework pattern in white and green adds a mid-century modern twist to a white cake.
• Embrace gold leaf for a touch of luxury. Apply tiny, abstract flakes of edible gold leaf to your cake for a shimmering effect.
• If you're using fondant, you can roll it out and drape it over the cake for a smooth, seamless finish. This provides an ideal base for decorations like sugar flowers and hand-piped designs.

Frequently asked questions