I would say these are stable cake bases. The problem is that some have manufacturing flaws so you may have to throw away one or two and deal with the loss. Plus, the white finish acts like a sponge for butter in cakes/frosting. You must cover the entire bottom and not allow the cake or frosting to touch the cake board, including the rim around the cake, otherwise you will end up with a ring of fat around the cake on the board, which is very dangerous. clear.
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