I've only made a couple of tiered cakes, so I'm not that experienced with them. One of the things that I hate about them is how the icing sort of peels off the bottom tier so that those who eat the bottom tier have little or no icing on the top of their cake. Does anyone know how to keep the icing from peeling? I have an event tomorrow, so any tips would be greatly appreciated.
You need something in between the tiers to keep the icing/fondant/etc from sticking to the bottom of the tier above. A circle of parchment paper the same size as your cake above can work really well. I've also heard people talk about using powdered sugar or corn starch sprinkled between them, but I've never tried it myself.
I've sprinkled with powdered sugar and it works great. Also be sure to let your buttercream crust very well before adding the next tier.