I have a four tier stacked pure white buttercream cake for next weekend.No decoration, no border, only a few fresh flowers. So it needs to have that smooth seemless look. Whats your favorite pure whit buttercrem that is pretty stable? i thought crusting to get a smooth look w/ viva? And I seem to get a gap between my stacks which can look pretty awkward. How to fix this problem? I am going to either use the plastic dowls or hidden pillars and plastic plates as support. I am afraid to cut the dowels shorter cause of the weight on the cakes. But cant have those gaps. Please help, my last cake was in the disasters and I really need some redemption

I'm not sure what you mean by gaps...do you mean on the sides of the cake where the layers don't meet up quite right? You can pipe a thick line of BC along the 'gap' before you frost the cake, that will help fill it in.
The BC I use is Wilton half butter/half crisco. If it's not white enough, I add a touch a violet color to cancel out the yellowish color from the butter.

No I mean when you stack the tiers sometimes there is a gap between . Like the bottom cake sides slope slightly down, enough to make a noticable gap. The cake I have to make has no borders so theres no hiding it.How do I fix it?

What we do at work is after the cake is refrigerated (so icing is stiff) and then stack the cake....then pipe about a number 5 or 7 round line of icing around the base of each tier....and then take a clean finger and run it around the base as you spin the turntable. Your finger will smooth out the line and make the gap disappear. The refrigerated icing is hard so your finger won't mess up the sides. Its very cool.

Are you slicing off the top to make it completely flat? I've learned that I can't get away with even a little bit of a slope or it won't turn out.

If I needed a stacked cake with no borders I would use only my plastic dowels with the screw heads so I could control the height and then set the plates directly on them. I also use a plate that is smaller than my layers so the cake is all one sees.

Is that as clear as mud? Sorry, I'm tired, long day.

Good Luck.

Beth in KY

Yes, very tired too, but thanks it's all making sense now. I have the screw type too but afraid the people may lose them.

I'm serious, all you have to do is fill in the gap with icing and smooth it in.... easy as that...