Hi. In the UK and when doing a tiered cake I use 2\3 mm cake cards with a parchent cirle each side to protect cake from foil and board. I then dowel and use royal icing to place the second tier etc.
People mention fondant lift when removing tiers and I guess you would get this using royal icing as a glue. Some say use powdered sugar under the supporting board so it does not stick but does it not slide around during transportation? (do they use a centre dowel in this case?
I have to make a wonky topsy turvy cake and can't decide to use cake (cardboard) rounds in between tiers and then punch the centre dowel down and thru. OR some cut a level piece out of the slant so the second tier is more level (guess not as much need for centre dowel then if cake kept level).
Just wondered what peoples thoughts are as I am undecided. Don't want to use SPS at the mo.