When making cakes, especially larger ones, you may have found it difficult to pick the cake and board up from the work surface due to the following reasons:-
To do this, you simply peel the self-adhesive clear door stoppers away from the packaging.
And then stick them to the base of your board.
What this does is create a gap between the work surface and the board, allowing you to place your fingertips underneath it, enabling you to manoeuvre the cake more easily.
Depending on the size of your cake, you can use small blocks of wood, felt pads or rubber feet to help you.
Tip - Adding rubber feet to your board increases the gap at the base of the cake. This can be helpful if you have the incorrect-sized ribbon to cover the edge of your board, as it will allow you to have a slight overhang and will prevent the ribbon from riding up over your icing/fondant covered board.
- The size and weight of it.
- The cake board sits flat against the worktop.
- You're unable to get your fingertips underneath the board.
To do this, you simply peel the self-adhesive clear door stoppers away from the packaging.
And then stick them to the base of your board.
What this does is create a gap between the work surface and the board, allowing you to place your fingertips underneath it, enabling you to manoeuvre the cake more easily.
Depending on the size of your cake, you can use small blocks of wood, felt pads or rubber feet to help you.
Tip - Adding rubber feet to your board increases the gap at the base of the cake. This can be helpful if you have the incorrect-sized ribbon to cover the edge of your board, as it will allow you to have a slight overhang and will prevent the ribbon from riding up over your icing/fondant covered board.
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