I don't see why not. You have to have support with each tier not matter if it is fondant or buttercream. You could do the tier separation with dummies covered with the ribbon and have dowels or bubble tea straws supporting each dummy/tier and you could still get a dowel through the middle also.
If I have totally missed something on this and am totally wrong though someone more experienced please chime in.
It's actually my own wedding cake but I'm not doing it myself. I'll be too stressed and the wedding venue is over 5 hours from my home! I had contacted a bakery near the wedding venue. If I were doing it myself, I would attempt it in buttercream but when she told me it couldn't be done, I couldn't figure out why.
While I think it can be done, each baker can set his or her own boundaries. If this baker doesn't feel comfortable, or just plain doesn't want to, then move on and find another baker. You don't want to talk the baker into it only to find out at the wedding that the baker's stacking skills are less than stellar.
I want the old tried and true buttercream of 1/2 crisco and 1/2 butter and powdered sugar. I think I'm going to look for a different cake artist. Besides telling me it can't be done in buttercream, she also gave me a price of $5 a slice, a $100 design fee, and a $75 delivery fee. I think the per slice is a little steep and what design fee? I'm giving her the design. LOL
My baker says I can't do this cake in buttercream because of the way it's stacked. I hate fondant. What do you all think? Should I go with a different design or a different bakery?
Sure you can....I did one 3 tiers very similar last summer. The way to make it go easy is to use a base with a center dowel already glued in place. You cut a hole on the bottom of each cake board and the separators [I used 2 inch tall styrofoam discs covered in fondant]. At the site, you simply slide everything down the center dowel into place (of course you already have your cake support dowels in place too in each tier to support the foam separators).