There is a simple way to avoid both problems (I think I picked this up from a TV chef, possibly Barefoot Contessa):
All you do it put pieces of grease proof/parchment paper around and just under the edges of the cake. Then you can make a mess and once you're done, remove the paper and the board still looks lovely.
Word of warning, if your icing has pooled, use a spatula or knife to separate the superfluous icing from the cake before pulling away the paper, or you might pull away some that is attached to your cake.
This entry was originally posted at http://beren-writes.dreamwidth.org/235561.html.