I was just wondering what the best way to ice a stacked cake is when each layer is a different colour. Do you ice both cakes before putting it together and hope you don't do too much damage moving the top layer or do you put it together and then ice the whole thing?
There is a neat tip about stacking the cakes....leave the dowels up a ways (about an inch or so) in the bottom cake - then you can set the top cake on top and it will sink down to where it is supposed to be on the bottom layer without any fingers in the icing! NO mess!
Awesome tip Quadcrew!! I'll definitely use that one to avoid the dreaded finger dents! 
(just get the fingers out quick!) The small layers it looks like it is in slow motion moving the dowels down.
There is a neat tip about stacking the cakes....leave the dowels up a ways (about an inch or so) in the bottom cake - then you can set the top cake on top and it will sink down to where it is supposed to be on the bottom layer without any fingers in the icing! NO mess!
wait...maybe I am imagining this wrong, but if you did that, what would happen to the cake board underneath the smaller tier? Do the dowels go through it?
I usually stack by inserting straws in the lower tier, then rest next layer and so on. Then I drive a sharpened wooden dowel through the center of the entire cake.
Perry - the dowels are like the straws you would use.....but instead of inserting them all the way into the cake - leave the top inch or so sticking out of the top of the cake, set the next layer on those dowels ~ they then sink into the cake without you having to mess the top of the cake up with your fingers while trying to place that next layer on. Go to the next layer and do the same thing....insert the dowels into the cake leaving an inch or so exposed on the top of the cake, set the layer on that and it will sink once again. I LOVE this method. You have to measure the height of the side of each layer (of course) so you know how long to cut the dowel (or straw) After you have all of your layers stacked, you can then put your sharpened dowel down through all the layers. (I assembe on site, and didn't do the long sharpened center dowel) I hope that explains it a little better for you.
Tha cakes are on either a cake board or on a plastic cake divider plate - I have picked up both with no problems. If for some reason you do mess it up, make sure you have your extra icing and a small spatula to do repairs with.
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