Hi guys, a little advice please - or at least a thumbs up that I'm going in the right direction!

I've done heaps of stacked cakes before but mostly for weddings/events where I have delivered by car.

Question, a cake I'm doing for this weekend has to go on a plane a few hours after they pick it up. 2 tiers 6/10", am I right in thinking that I should dowel through the first to the second so that they stay in place and can't slide around? Top tier is fruit and bottom is choc mud.

Thanks heaps