I am so frustrated and disappointed 
I made a Quincenera cake which was to be 2 stacked tiers and a doll cake on top of that. My plan was to put flowers cascading down the top edges of the 2 bottom biers so I did not concern myself with getting the top edges perfectly covered with icing. Well, when I went to assemble the cake at the reception hall, I found that the cakeboards were too tall so the border along the edges did not cover it so I had to use up the flowers to cover up where the cake board and the cake met. I had put 3 cake boards each to allow for the extra weight since they were 16" and 12" cakes. I had to put flowers along the edges where the cake showed through the icing which really looks odd. The only good thing is that the customer was really happy.
So my question is, how does everyone else account for the gap between their cake boards and cake when you have extra cake boards?
TIA,
Christina
It seems to me that if you dowel the cakes, then you wouldn't need to use three boards. But you did a beautiful job. The cake looks gorgeous. I would have done the same as you to cover up the gaps. I'd hide them with the border and with flowers. We always seem to be much harder on ourselves than the customers are when it comes to those little things. When they actually see how pretty the cake looks overall, they don't even notice the little flaws that drive us nuts.
Again, it's a gorgeous cake.
Mickig 
I agree, they never notice. I now have a habit of making 3 times as many flowers as I think I'll need. Then if I don't use them, I have them for another cake.
Its a beautiful cake - don't sweat it! 
No advice, I'm too new, but the cake is AWESOME! It truly looks beautiful!
It seems to me that if you dowel the cakes, then you wouldn't need to use three boards. Mickig
Mickig: I wouldn't need the extra cake boards when I was icing the cake and moving it? That's the only reason I used so many because I was afraid it would crack (I've had that happen before with large heavy sheet cakes)
FatAndHappy: Yes, I made a whole bunch of flowers just in case. Came in handy, I was able to go around both 16" and 12" cakes and cover up the huge gap. But fell short of the look I was going for.
Thank you both for your replies, I really appreciate your help.
I'm too new to help either, but I think your cake looks great, and since you are the only one that really knows 'the look' you were shooting for - don't worry about it! Especially if your client was happy, that's what matters most. I appreciate that everyone is so willing to share their dissappointments here, it helps me learn so much.
All that said, your cake is beautiful! Was the tiered part BC or fondant? It's really pretty.
You do need the extra boards for strength and support, or you could switch to using masonite boards like I use. They are very sturdy. For stacked cakes I use a board the same size as the cake. The frosting goes right down onto the board and covers it. Then you only need a small border where the tiers meet. Hope that helps.
Peacock: I used the same size cake board as the cake but gave it a little extra space on the sides for my fingers, I just have fat fingers. 
arosstx: The doll cake was covered in MMF and the round cakes were BC and the flowers were MMF.
4gifts4Lisa and cupcake55: Thank you!
Again, thanks so much everyone for your nice comments and support. I really appreciate it.
I know picking them up can be hard. There is no extra on mine as they are frosted just like part of the cake. The best way to pick them up is to slide a spatula under the board and lift up enough to get your fingers under it. They also sell cake lifters which are large spatulas to help with moving cakes around.
Your cake is beautiful! I did not even notice the boards. I had to go back & look twice.
No advice. I think you did a great job on your own.
I've only made one tiered cake but I did like peacockplace... when I iced my cake I also covered the board so you couldn't even tell it was there. Then to put it in place I used a large metal spatula to pick it up. I also used the tip I found on this site.. which is to leave your dowels sticking up a little bit so you can place the cake while keeping your fingers out of the icing, and the weight of the cake will push them down the rest of the way.
You did a great job on this. I can't see the gaps, and I looked twice at it. I love the flower borders. If you hadn't said anything, I never would have known it wasn't as you intended it to be. Beautiful!!!
Chris3. I have only ever used one board under my cakes when stacking, and I've never had a problem. If I am worried about the strength I'll usually use extra dowels. I don't see anything wrong with using the extra boards, but I've never done it that way myself. I frost all the way down to the edge of the board so it's all one clean line. Then when I stack it, it's easier to cover gaps with the border.
Mickig [/quote]
Georgeous cake! It looks perfect!
I only ever use one board. I have noticed the boards for the larger cakes are slightly thicker and sturdier than the smaller sizes. I think we need to give the manufacturers a little credit in designing these things. they are made for one purpose. to support that size tier of cake for stacking or whatever else.
It is surprising, but even a 14" square cake filled iced and covered with fondant is held up perfectly well with one cake board.
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