4 tiers, should the covered cardboard between tiers be doubled and also are dowels sufficient to hold the weight . I'm doing 14" round bottom with 10", 8", and 6". Also what suggestions does anyone have for the cardboard dividers not pulling the icing from the cake top under it?
I recently did a 3 tier for the first time. think I did a 12" bottom then 2 x 10" middle & 6" top. For the top 2 cakes I purchased cake boards that were just bigger. so when I ganached & ice them the cake was flush with the edge of board. (if u know what I mean) Then after ganaching & icing all the cakes I measured the depth of each cake & got my hubby to cut me some stainless pieces of tube & inserted them in cake. I had to transport cake 3hrs drive away so I sat them all flat in box, then when I got to wedding I put them together. just sat them straight ontop of each other. then put a last piece of ribbon rnd the bottom of each cake to make sure u couldn't c the edge of boards. Hope this helps. Also to make them easier to stack make ur rods approx 1 to 2 mls longer than needed, so theres a slight gap between cakes as it makes it easier to get them ontop of each other without leaving big dints from ur fingers. (I think dowel will work fine just not sure about cardboard unless its reasonable thick as ive never used cardboard im not sure but I think it would soften under preasure. Heres a pick of my first 3 tiered cake I made.
Use powdered sugar or waxed paper.
Dowels and single cardboards are fine...
ASPS for support is even better.