Is it normal for a baked cake to be smaller than the cake board after it is baked? My cakes are very good and moist, after they have cooled, I always have to trim the cake board not a little bit but a lot. Should I be using a smaller cake board? For instance should I use a 7 inch board for a 8 inch cake?
Often times the cake boards are a little larger. The reason is to allow room for icing and a border of decorated piped icing along the base. Otherwise use undersized rounds. Also plain cake rounds are right at the same size as the pan so unless you have mass shrinkage they should be fine and allow you to handle the cake without actually touching the cake.