I was watching her video on how she stacks her cakes and it says to make a circle 1/4 inch below the frosting level in the center that size of the cake. Do many of you do this? I have always measured and cut each one separately to the height of the frosting. I am always willing to try something new. I now use stress free supports because there is no cutting or having to use a center dowel. But on cakes I don't want to worry about getting my supports back I think this would be great. As for the paper towel smoothing I always have to wait until the frosting crusts to do this. It looks like she doesn't have to wait. Also I noticed she always wears gloves. Are there specific brands or types for working with food. I would be afraid of using anything with Latex because some people are allergic. TIA.

I use milkshake straws instead of dowels. Most people use bubble tea straws but I can't get them locally and the milkshake straws (look like McDonald's straws) work fine for me. I prefer straws because they're easier to cut than wooden dowels and they fill up with cake unlike wooden dowels that displace cake.

I cut mine level with my icing or fondant or a "hair" above. I certainly wouldn't cut them lower because the "resting" tier will sink into the tier underneath.

I use the Viva method as well. I don't know what bc recipe you use, I use Indydebi's, but mine crust within minutes. Yes you have to wait for it to crust before using the Viva but like I said mine only takes minutes to crust.
Edna wears gloves because it's a personal preference. I read a post that she made once saying she wears them because she can't stand the feel of bc on her hands. I remember this because I wear them for the same reason. I cannnot stand for my hands to feel sticky.

Anyway I hope I've helped answer your questions.

Where can I find the butter cream recipe you use. Mine takes ten to fifteen minutes to crust.