I am doing my first wedding cake for a May wedding. The bride provided a picture of the cake she wants and it is a 4 tier cake with 12,10,8 and 6 inch tiers, serving 130. Her guest list is 120. I can't post a picture of it but it is all buttercream. Bottom or 1st tier is Rosettes, second tier plain with a ribbon, third tier Rosettes, and top tier is quilted with dragees in the intersections. All tiers are something I have done before as single cakes but I have never stacked them. I have experience stacking up to 3 layers, but those cakes were done in fondant.
How do I stack buttercream cakes (especially the Rosettes) without messing them up. Do I stack them and then do the Rosettes? If so, how do I transport the cake. Should I pipe the Rosettes onsite? I can and will practice on dummies, but thought I would ask to see if someone already has experience with this.