The cake is due Sat. but I need to do everything TODAY 
. I have two questions.
1. how does everyone take pictures of ****tiered**** cakes at home(With the lovely material). Do you take it apart to transport it or travel with it stacked 
? But if you take it apart do you redo the boarder? Or do you take the picture with the material at the site ( if the background is not nice) Hope this is not confusing 
My main concern is the borders.
2. when you pour ganache (on the racks) is it on a board the same size as the cake? But the BIG question is when and how do you transport the cake from the racks to the decorated board without disturbing the ganache?
Thanks guys, in advance 
You'll either need to stack it on-site and take pictures there or travel with it stacked. Either way, you don't want to stack it then take it apart. When covering it with ganache, the cake board should be the same size as the cake. My cake boards tend to be slightly large (I guess my cake store makes them a little too big, so I have to trim them or I'll have a funny edge around the bottom.
As far as putting the tiers together goes, I think most people just position and drop, though I prefer what I read from somebody (maybe Mrs. Missey.) After you have cut your dowels to size, don't push them all the way in the cake. Leave them sticking out about 1/2". Then set your cake down on them and that will give you a second or two to move your fingers as it sinks.
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