I am desperate for advice. I am doing my first Wedding cake.
4 tiered stacked on top with no pillars in between. 6/8/10/12. 6/white, 8/chocolate, 10/White, 12/Chocolate. I have wooden dowels in each cake and plan on doing one down the middle of all of them. Each cake is on 2 cake boards that are the same size except for bottom which is one 15inch board. All Buttercream icing. Will transport and set up at event.
My questions are:
1. Can I do chocolate as bottom layer? It seems like it may fall apart even with supports.
2. When stacking them at the venue, is there a sure fire way that I can do so without an issue?
3. Can I practice before hand to make sure they don't buckle?
Please help as I don't want this to fall apart on me! Thanks.