I'm making a 5-tier wedding cake at the end of Sept. 6- 8-10-12-14" tiers. The tiers will be buttercream with chocolate ganache dripped on the top so it runs down the sides. I use SPS so I can carry most of the tiers stacked but I don't want to stack all 5 - I don't think I can carry it, even with help. So, my plan is to stack the bottom 3 tiers and the top 2 tiers and stack those together once I get to the site.
My question is should I put the ganache on before or after I stack them, especially the tiers that won't be stacked until I get to the location? I've never worked with ganache covered cakes before. I plan to practice but if anyone has any experience with this, I would love some advise.
I don't have experience with this but I've done a cake with chocolate dripping. I personally suggest you put the ganache on and then bring extra incase you need it.