I'm doing a cake for the Shriner's and it's going to be 8" wide by 10" high and 36" long. How would you suggest I stack this cake? It will be covered in fondant with buttercream icing for the filling. I have to travel with this cake about an hour. Any help would be appreciated.
This is how I cover taller cakes in fondant, the above link. You should use a very good internal support structure like sps. Whatever you use every 4" you'll need to add supports. Example: if your cakes are approx 2" tall, then it should go like this-cake, filling, cake, board and supports, cake, filling, cake, board and supports, cake, filling, cake.