I'm curious if anyone has any tips for stacking tiers in a wedding cake. I tend to get my fingers into the icing creating divits when I'm lifting one tier on top of the other. Any suggestions?
I'd like to know this too, because the few stacked cakes I've done, I've always left a finger mark too.
I cut my dowels to size but not insert them all the way into the bottom of the layers to be supporting a layer, instead leaving about 3cm (1 inch approx) out. I stand over the cake looking down on it to ensure that it is centred properly, then I drop it , and it falls perfectly centred, the dowels take the fall of the cake, as the weight of the cake push them into place. Perfect every time. Not single finger mark. Sounds like a 
risk, but it honestly isnt if you have placed your dowels correctly. Good luck!
I've done the same as Chee when stacking cakes. As for disassembling them without getting your fingers in, I have no idea. The one wedding cake *I* did was for my son at a restaurant. The staff took care of taking it apart and slicing. I'm sure they HAD to have gotten a bit messy, but I saw they had rubber gloves on, so I wasn't too concerned.
The only stacked cake I've done was a two tier, but to put the top tier on I had it on a doubled up piece of wax paper. Then I just lifted it on by holding the wax paper, then just slid it out once it was on the cake. I'm pretty sure that wouldn't work for the bigger tiers though. Gee, maybe I need to wait around for a good answer to this one as well!
I put powd. sugar down where my cake board will go and it seems to help the icing not stick to the board ofcoarse, but also lets youslide the cake around a bit in case you didn't place it exactly in the middle.
As for fingerprints...I've not had that problem (knock on wood). Could you cover your finger marks up with a border?
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