I watched Edna;s video and she says she cuts them lower than the actual cake...should I do that for a stacked cake? Would that smoosh it?
Cutting the dowels shorter than the cake layer allows the top tier to 'sit into' the lower layer....this way the top tier(s) is not just floating above the bottom tier(s), but is sitting firmly into the frosting/fondant ... (hope this makes sense)
That's interesting. I always cut it the same level.
I too cut the dowels shorter but ever so slightly. About 2mm.