When it comes time to unstack and cut a wedding cake how do you keep the frosting from layer 2 from sticking to the bottom of board from the fist layer? Every time I try, the top layer is the only one that gets any frosting; at least on the top.

Just guessing here (I am sure someone else that knows for sure will come along!) but maybe use a crusting buttercream and then cornstarch or powdered sugar on the top of the cake where the next tier will sit would help? Good question! I am anxious to see others thoughts!

I'm not sure how this would work, but maybe put wax paper between the tier and the cake board. i'm not sure if you can avoid that, but i'm not an experienced wedding cake assembler.

If you're pulling the frosting off the layer beneath you may be cutting your dowels too short. The upper cake should be resting on the dowels and barely touching the cake below. If you look at indydebi's web site http://cateritsimple.com/_wsn/page10.html you'll see where the cake above was sitting but the frosting is still in tact. Are you using a crusting BC? If not try indydebi's recipe found on CC.

before stacking make sure your icing has crusted, then place either powdered sugar or coconut flakes on the cake before adding the seperator plate.