I have seen a lot of information about using cake boards to seperate the tiered layers. I was going to make a 3 tiered cake but have decided to only have 2.
I am using the Paisley pan set top and middle tier. I am finding it difficult to cut the cake board to fit exactly under the top tier. Is it alright to stack the top directly on top of the bottom that has been dowled without the use of the cake board? I will hopefully be using fondant so any advice would be greatly appreciated!!
The dowels are there to support the board above; I don't think they have a sufficient surface area to support cake. I don't think the board has to be perfect, just close. If you paln to pipe a border, it could even be just a little bit bigger.
Yup, you gotta have the board there!. General rule of thumb is to have the board be 1/4-1/2 inch around the outside of the cake. Once you pipe on the border, you won't see it.