Help please!! I have a customer that I've made cakes for and she now wants a me to do a wedding cake. I explained that I work 50 hours a week and have not made a cake for 400 people before but she insist that she wants me to do it. The main cake will be 14, 12, 10 and 8 stacked tiers and then the 6 tier will be columned. Should I use separator plates with the plastic dowels instead of the cardboard cake boards? Im scared to death to stack it and then try and transport. If I stack it at the reception site, that will be outside in a tent. Also, Ive never been able to stack the layers without messing up the bottom cake icing. I can just see it come crashing down or melt. Would appreciate any advice (including dont do it)!
Hi - Not sure if this is "the right way", but this is how I do it!
I have stacked a few wedding cakes, and I have to advise that you WAIT until you get to the reception site to stack them!! It will be VERY heavy, so unless you have a cake cart & an empty SUV, and a couple of guys to move it from talbe to cart, to SUV, to reception site.... It's just going to be huge.
If you choose to stack it, I would really suggest waiting to add the separated tier until you get there.
About messing-up the bottom layer when you add the one above it - I DID THAT with my first wedding cake delivery that I had to put together. My first "big one". I'm going to attach a picture of it. The florist just covered my fudges with the flowers. The base was 16", then 12" & 8". I love this cake, but it was SO stressful at the time! 
NOW, I add the wooden dowels to the bottom layer, but I don't push them in all the way (cut them first so they will be the right size) - So, I just did this yesterday & it was scary, but I "went for it"... push the dowels in so you have about 1 inch left. Put the next cake layer on top by holding it by your fingertips & lower it until you know the tops of the dowels are about touching the bottom of this new layer. Then, QUICKLY remove your fingers, all at the same time. That's the scary part, but it will sink the dowels into the cake & rest on top of them. Just make SURE the dowels are wide enough & that they're placed for good support. Every 2" or so. (I used wooden skewers for dowels... Martha Stewart uses straws!)
Yes, use a cardboard for the bottom of each cake layer, however you should make that covered cardboard, about the exact size of the cake. You can then use a couple of pieces of tape to attach a larger board underneath for transporting. You can gently separate later with a longer metal spatula. And, the cake board can be slightly larger than the cake if you are going to be able to cover it with "pearling" after you assemble the cake.
I always bring ALL my decorating colors, spatula's, and some toothpicks incase of any small mistakes I can fix with them. Any small mistakes can just be filled-in or covered...
If you have time to practice, I would suggest stacking a couple of cakes if you can. Hopefully she's given you enough notice! It's almost like baking another cake - until you start decorating it! AND, with those large sizes, make SURE to use a heating core.
Wow, this is a lot of information, so just hit me back if you have any questions, maybe I can help you, maybe not - I've learned almost everything by trial & error!
I wish you the BEST of luck! You can do it! =)
Christina
I thought I added my picture, but it's not there - so, if you want to see it, look at my photos, and it's the 3 tier square, with the dark ribbon, and green & white roses. Man, that cake had "smooth" sides like fondant, but it was buttercream, and I dug 2 holes in it, because I delivered it in 91 degree HEAT, OUTDOORS!! Oh, the memories! 
(Look at my photos here at Cake Central, using the "photos" button below)
Thank you so much. You did help! You're cake is beautiful and the buttercream looks perfect. I've stacked and columned three tiers high with 14" bottoms with no problems. That is a great tip leaving the dowels higher. I am definitely going to try it. It is just so scary when you drop it. Also taping a larger board to the layers to transport them. I am worried about the cardboard on the 14" being able to take the weight of the other four tiers and read that the separator plates do better. The wedding is not until late September but it will still be high heat and humidity. You're right about stacking it at the site too. I do have an SUV and foam to transport but it will never make it through the potholes and I've stressed over it so much that I didn't even think about the weight. Should have remembered that from the castle that I delivered. Again, thank you for the help!!
I think the cardboard is okay if it's "high quality", thick & stiff - and you put a few of them on top of each other. 1 or 2 definitely will not do the trick - but the separator plates work pretty well. I did have one crack on me before, so make sure & get the more solid type (I had used the more thin, white, Wilton platter, with the scalloped edges. Anyway, good luck with everything!
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