So I work in a grocery store and we have to use the approved icings and plant cakes. Super frustrating for things like piping roses and stacked cakes, but when I have to do a wedding cake, it's frustration times ten! Any tips on how to make a tiered cake more stable with soft, crumbly cake, soft greasy buttercream, and just the cheap standard boards and pillars? I'm tired of making and delivering beautiful wedding cakes just knowing they're going to slip, bulge and sag!

I hope someone can help you out. Im sure someone will. there are many talented people in here with waaaaay more experience than me.