I have a wedding cake and the sizes we agreed on are square
14-10-10-8-6 the reason for the two 10's is to have a very large almost cube tier and the bottom is larger to kinda balance it out... does that make sense?? Also the two 10s will be iced together to create the large tier but I was thinking I should put a board in between to make cutting and serving easier..
do you think my plan will work?
I just did a 3-tier, all the same size, stacked on each other. I put parchment paper and then a board on the bottom and middle tier. The parchment prevents the icing from sticking to the bottom of the board.
Since I had never done a cake like this before, I forgot to center dowel it down the middle. Well, the cake made it in one piece, but by the time we got to the venue, out in the countryside, with all the hills and curves, it did slide, and ended up leaning a bit. Lesson learned the hard way. Consider a center dowel through the middle of those two tiers.
I didn't know the design before. I would center dowel the entire cake.
I am setting up on site... would you still need to center dowel the whole thing if it's not traveling stacked?
No, then just do the two tiers that are stacked, just to be on the safe side.