Instructions

1. Choose a cake board at least two inches in diameter larger than your cake layer. This allows a minimum of one inch around the base of the cake on which to add an icing border or sugar designs.

2. Cut or tear off a section of foil or wrapping paper and place it right side down on the counter-top. Basic aluminum foil is sufficient for everyday cakes but paper or foil cake board wrap adds a touch of professionalism to your cake.

3. Place the bare cake board on top of the paper and hold it firmly in place while tracing around the perimeter with the pen. This transfers the shape of the board onto the wrong side of your paper or foil.

4. Remove the cake board and draw another line, two inches wider than the first. It doesn't have to be exact but make it fairly accurate.

5. Cut out the larger shape and make small cuts along the edge of the paper, extending from the outside edge to within ¼-inch of the inside line. Space the cuts approximately one inch apart all the way around.

6. Place the cake board back on the center of the cut paper, using a small piece of cellophane tape to hold it in place.

7. Fold each cut paper strip onto the cake board, taping it into place. Gently smooth the edge of the paper onto the cardboard as you work your way around the cake until all the pieces are taped neatly in place.