This is from Collete Peters' website. I have been asked to do one for a wedding on November 1, but the cake will be chocolate with stucco-look buttercream and fresh flowers. Can anyone tell me how to support the solid tiers on top of the bottom rounds? Hopefully I can get the picture to load ...
Thanks in advance for the advice.
Martha
I've done a similar set-up. I just put a bare styrofoam (4" tall) under the center cake. THe satellite cakes just tuck under the center cake ... be sure they are ever so slightly less than 4" tall ..... or add a couple-three cardboards under the center styrofoam to elevate it enough so your satellites fit underneath.
Here's a not-very-good photo of a cake I did using this technique: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=93756
I'd lift the top two tiers off and start by cutting the bottom tier..... move the satellite cakes out of the way, but on my cake in the pic above, I cut the bottom tier right on top of the styrofoam ... didn't have to lean over as far and it helped my back! 
I always cut the largest tier first, then cut the remaining tiers in "largest cake first" order. That way, if there is any leftover cake, it's the smaller, easy to store cakes, instead of a big 'ole cake that wont' fit in most folks' freezer.
Aaaahhhhhh someone else who agrees with me.....
indydebi
Forum SuperStar
always cut the largest tier first, then cut the remaining tiers in "largest cake first" order. That way, if there is any leftover cake, it's the smaller, easy to store cakes, instead of a big 'ole cake
kakeladi, have you seen how some places will cut the back HALF of the cake ... so it still looks like a full wedding cake when the guests walk by the front of it? 
I swear, I'm always thinking, "Great! Just what a bride needs .... four half-cut TIERS of wedding cake to take home and store!" 
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