I have a cake in mind that I'd like to make out of a couple of different size sculpted, split and filled 2" cakes. I'd like to lay one flat and the other at an angle on the cake that is flat.

The question I have is...Do I need a cake board under the angled cake? If so do I frost the backside of the angled cake to hide the cake board or is there something else that can be used?

I'm having trouble visualizing what you are asking. Are you talking about one tier being regular, no strange angles, two layers...then second tier being two layers, cut on an angle (like a topsy turvy type)? If so, I would use a cake board and some type of support (like a few dowels). Or are you talking about something different?

Okay...a picture is worth a 1000 words. Here is a quick sketch of what I'm refering to. I didn't go into detail on the sculpting each cake. Do I use a cake board under the angeled cake or back fill with leftover pieces?

I would definetly use a board but make sure to use a lot of frosting or melted chocolate to adheare the cake to the board so that it doesn't slide off.

Thank you! You helped settle that debate...hubby won. One more part of the question left to answer. Can I frost the underside of the board so the board is hidden? Will it weaken the board? If it's not a good idea what does one suggest I do?

I would also use a board, but for stability, I would put a support or two in the spot where the angled cake rests on the flat cake.

If you're using a cardboard circle for your board, frosting it will probably make it mushy. Maybe you could cover it in fondant in a matching color?