I'll be doing a two tiered stacked cake, which I've never done before. With only two tiers (two layers each tier), do I need to use a separator plate and dowells and all that mess? or can I just stack the cakes without that? Also, if I have to use the plate, how do you keep the plate holding the top tier from peeling off all the frosting from the bottom tier? I don't want a gap between the tiers. Are they supposed to take the cake apart before cutting it? These are probably things I should already know, but don't. I always meant to do one of these as a practice cake, but here I am with an order and never done one. Any help is appreciated. Thanks!
Samantha
Hi Samantha,
You do not need to use a plate but you still have to dowel rod the cake that is on a cardboard cut to fit.
Sprinkle powdered sugar or cornstarch where the cake will sit.
Some people dismantle the cake first and some, depending on the top tier, use that as a cutting guide.
Hope I haven't confused you too much.
To be honest, that is a little confusing, thanks for trying to explain it though. Does that mean I do or don't need something in between the tiers with dowels supporting it? The cake is going to be all BC, so won't it still stick even with some cornstarch or powdered sugar? Sorry to be so dense. Samantha 
I'm not an expert but I'll put in my two cents, for what's it's worth! I've made two tiered cakes...the first one I put dowel rods at the bottom tier but forgot to put it through BOTH cakes and it slid off on the way to it's destination! I had to refrost the sides. 
I didn't use pillars, just straight tiered them. We didn't lift off the bottom cardboard until we needed to eat what was underneath it and yes, it did stick. I don't think you're going to be able to stop that with buttercream. The 2nd time I remembered all the dowel rods 
and I straight stacked them without the middle cardboard, and again just cut around the cake until we needed to cut into that portion.
Hope this helps
I think your best bet would be to us definatly use dowl rods. Have the next tier on a cardboard circle cut to exatly fit the tier on it. You don't need a plastic seporater plate, the cardboard will work fine. Then you use a final dowl rod (or 2 if your traveling far) that goes through all the tiers. You may not need that final dowl if your not traveling much, with only two tiers. To prevent sticking, let the BC on the bottome tier crust and then generously sprincle on powdered sugar or cornstarch. You can also use flacked coconut to prevent sticking, but beware, a lot of people hate coconut. Hope this is more clear, ane helps.
I agree, you have to use dowel rods in the bottom layer. If you are traveling then yes, use the one dowel that goes through all tiers as well. As for the plate seperating the two tiers....I would just use a cardboard cake circle that you will put the top tier on anyways. Make sure it is cut exactly the size (maybe even smaller) as your top tier so it doesn't show when stacked. To keep it from sticking I would put a piece of parchment paper cut to the size of your top tier between the bottom cake and the cake board that your top cake is on. Make sure the buttercream is crusted first and then apply the parchment circle and top cake. I would disassemble the cake before serving. Hope my post isn't confusing. Good luck
I do tiered cakes all the time. I use the white plastic dowel rods for support. I cut cardboard to size. Before stacking my tiers I let the tiers get nice and firm in the refrigerator. I then stack the tiers and finish my decorating. I always put it back in the refrigerator and let it chill. I made a 3 tier cake for my daughter's cheerleading party and served the cake myself. I had no problems with the icing sticking to the cardboard. I guess it might have been because the icing had crusted and had been in the refrigerator. I would not stress too much...some icing will naturally be expected to come off...after all...it is a stacked cake. 
traci
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