Okay - I am having an awful time with tiered cakes covered in fondant. They tend to buldge in the center. I don't usually have buldge problems (other than my own waist ) and it must be with the boards under each cake. What do you all put between your tiered cakes to keep those heavy layers sturdy?

you need to let the cake settle before putting the fondant on it. the weight of the cake should be supported by each tier's dowels, not the tier below.

When I make a nontiered cake with fondant - I have no buldge. Something happens when I start to tier them. Almost like when you don't use a sturdy enough board under a buttercream cakes and the icing cracks - thats how it is with my fondant cakes. I use enough dowels to support the tiers - I can only assume I need thicker/sturdy boards. Would it be to much to use plywood/masonite boards between tiers?

you could be cutting your dowels too short by just a fraction as well.

Are you using a single cardboard circle between tiers or doubling them?

I am doubling them. Does anyone use masonite boards between tiered cakes? Would they be too heavy?

nope, just cardboard...I cut my dowels a little too high at first....just in case they settle....which has happened in the past!