I am doing my first tiered cake. It is an 8" round and a 6" round. Do I have to use dowels and cake boards in between the tiers or can I just stack it on top?
Anytime I have more than 2 layers of cake (not torted layers, but actual layers), I will dowel with cardboards.
It not only helps support it, but helps prevent any toppling.
Here's a cutaway visual aid to using the common cake support systems:
(With complete directions.)
Make sure to level the layers too.