I have a 5-tiered wedding cake for the end of July. It will be chocolate mud with chocolate ganache and buttercream fillings. I'm quite confident doweling cakes and putting in a central dowel for support, but my concern is whether the support dowels in the bottom tiers will hold up with all the weight on top. The base tier is only 12" as they want a tall, narrow cake. My estimate is that the cake will be 30-36" tall without the floral topper. The design has all the tiers in direct contact with each other, ie no spacing or floating tiers.
I would appreciate any advice on which kind of dowels would be the sturdiest and how many to use in each of the lower tiers.