I am making a purse cake that will be somewhere between 6-8 layers high, with a somewhat loose filling (it's a cheesecake filling, so at room temperature, it's a little on the soft side). The cake will be covered in fondant. Given all of this, I am wondering what the best way to stabilize it would be? Should I just put dowels through, or should I put dowels supporting a cake board at about the halfway point with more dowels on top? I'm new at this, and I definitely don't want to lose my cake, especially during transport. I didn't know if it was safe to freeze it with fondant.
Thanks for your help!!
I usually stack like a regular cake, putting a cakeboard every 4 inches.