I am making a 3 tier wedding cake, top 2 tiers are cake dummies. Bride wants just the bottom tier to be real cake all covered in buttercream. My question is, how do I keep the buttercream from peeling up when I remove the top 2 tiers? I tried it on a birthday cake, and when I went to remove the top tiers to cut the cake, I was left with a big circle where the buttercream stayed on the bottom of the cake dummy. Please help!
I've heard that you can sprinkle powdered sugar on top of the bottom tier exactly where the next tier would go. I'm not sure how you would avoid the top two tiers slipping during transport, but two things come to mind. One is the center dowel down all the layers and the other is to transport the cake with the top two tiers stacked but to stack these on the bottom tier at the venue.
Powdered sugar; finely ground cake crumbs; graham cracker crumbs;
Stay away from ground nuts and coconut due to many people having allergies.