This is what I do for dowelling cakes: I use plastic straws (I prefer the kind that McDonald's restaurant use). I just push the cake separator the size of the cake to be tiered into the already iced cake. At the marks left by the separator you insert a plastic straw, then pull it out a little (1/4 of an inch) and cut it , use the remaining straw to push the inserted piece. Repeat the procedure. If the cake is to be transported already stacked, then I hammer a wooden dowel through the middle of all the cakes. HTHjavascript:emoticon('
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I found this quote in an old post and wondered if others are doing it. It sure seems easier than wooden dowel rods that are so hard to cut! I don't see why plastic straws wouldn't be sturdy. Do you?
I have used straws to stack a cak before. I don't think I would use them for a really large cake, but they are fine for smaller ones.
I use nothing but plastic straws for doweling. I've stacked as high as 5 tiers and have had no problems. I use as many straws as the size of the tier to be placed. 12" cake, 12 straws...etc. Sometimes I will use a dowel thru the center to hold in place, but it all depends on how far I have to travel and the conditions. But even then, I use chopsticks, I just grab a handful every time we get chinese and I keep them in my supply drawer. Works great and they're already sort of pointed. 
I started using straws years ago when I read about it in The Cake Bible. I figure if she can do it, so can I! Her reasoning is that if you try to push on the end of a straw it will not bend. Try it, you cannot get it to bend. I once made a three tiered carrot cake that must have weighed 75 lbs, just used straws for support and transported the cake down a steep canyon road. Didn't have a problem at all. I have used them ever since with no problems. I have read of others having issues, so it is something you need to try for yourself. And they are much easier to cut, that is for sure! I get my straws from Costco, just regular drinking straws. If you access to a restaraunt supply store they may have heavier duty ones that would work.
Oh, you guys scare me!! I would be so hesitant to use straws. I know they're strong... but to use straws to support a heavy cake and transport it! I would hate to have a cake collaps just to save a couple dollars, for decent dowels. If you have a hard time cutting the wood ones, try the Wilton plastic ones, they're easy to cut w/ a serated knife, about an 1" in diameter, and much more stable. I had a cake come down w/ just the skinny wood ones - if you get the slightest jolt or shift, they can collaps on you. I've recently purchased the "stress free" ones, they're awesome (expensive but worth it)! I use the plastic ones, on smaller cakes. Don't risk it!
I have changed from the wooden dowels to the jumbo straws for every cake I do. It is so much easier and works great. I buy my straws on ebay they are called Bubble Straws. Here is a sample from an ebay auction. Check them out. They work great. I use them for all my cakes. The straws, even though they are hollow, work similar to bridge supports, which by the way are hollow as well. I will see if I can find the article I read that made me try them. It was written by an engineer, explaining the concept of the straws acting like cement sticks.
But I don't transport my cakes already stacked. It is much safer to transport seperate tiers and assemble the cake at the sight. Only takes a little while longer and I breath alot easier getting the cake to the event.
http://cgi.ebay.com/1-Bag-Fat-Jumbo-Bubble-Boba-Pearl-Tea-Straws-Straw_W0QQitemZ4397073439QQihZ001QQcategoryZ38180QQssPageNameZWD1VQQrdZ1QQcmdZViewItem
I use straws on my very small, two tier cakes. I would never trust them for a wedding cake though. I guess I'm just not sure that plastic would hold up under fondant or something. But hey, if that's what works for you, go for it! I'm spoiled because my hubby cuts all my dowells for me.
I only use wooden dowels. I mostly do wedding cakes & I can't take the chance of a collaspe.
I have been so scared to do stacked cakes because I had such a hard time cutting dowels. When I read about straws, I thought ... here's my prayers answered! Those fatter straws like on the e-bay link seem like they'd offer more support ... or the Wilton plastic dowels.
I used straws on the "satellite" cakes in the big cake I just did (in my photos) This cake was in a room with no A/C and it was 90 degrees outside, they did just fine, but they were not stacked or tiered very high. I used wooden ones in the big main cake.
I think I'll use the bubble straws from now on. I usually buy the wooden dowel rodes from my cake supply store for $3 and it only has 10 per pack.
I will order the bubble straws from ebay right away.
How would humidity or heat affect the stability of the cake? ...as far as using wooden dowels or plastic straws is concerned?
I stacked a wedding cake six tiers using straws,I transport my stacked cakes no more than two tiers high in all cases. I have always used straws and never had one issue, no matter the cake size or weather conditions...I prefer the restaurant straws and always save them, but I too always buy the fattest ones I can get when I need more...I just checked out the Bubble Straws on E-bay from the link in the post above and will probably start ordering them instead from now on, can you choose the colors?
Happy Baking Everyone, Mary 
Everytime I have ordered the bubble straws, there has not been a color choice. You have to take what they send.
Thats cool, at least your getting a good deal and thats all that matters...Do you use em in all your cakes too?
Thats cool, at least your getting a good deal and thats all that matters...Do you use em in all your cakes too?[/quote]
Yes, I use them in all my cakes. Wouldn't go back to wooden dowels for anything.....[/QUOTE]
My instructor taught us to never use wooden dowels, that straws were just as good and easier to use as well as not as pricey or hard to cut as the wooden dowels are...so I figured someone who has been in the business for 50 years should know. That's all I've used the past 12 years and so far so good 
My MIL is a former cake decorater. She got me hooked on straws. The dowels are so hard to cut, plus most of the time I work on cakes through the midnight hours (since it's more peaceful) and I can't always get them cut when I need them.
I've stacked cakes and transported them as high as 3 tiers and have never had any problems (or should I say, "yet?").
Do you use these for centre support as well? I push a dowel through the whole of a stacked cake to hold it in place - could you use a straw for this too? I guess the problem would be finding one long enough!
giant pixie sticks! I just couldn't resist! I used to eat those all the time when I was younger...don't know if they are even still around...but really I guess that could work...couldn't it? You just empty out the powder....oh...wait... I guess it might taste like the powder. Unless, you did it far enough in advance to empty, run water through and then let dry. I don't know..it's late~! just throwin' something out there! 
giant pixie sticks!
I just couldn't resist! I used to eat those all the time when I was younger...don't know if they are even still around...but really I guess that could work...couldn't it? You just empty out the powder....oh...wait... I guess it might taste like the powder. Unless, you did it far enough in advance to empty, run water through and then let dry. I don't know..it's late~! just throwin' something out there!
Too funny...I had forgotten about Giant Pixie Sticks,Tee Hee... Lord I used to eat those all the time and penny candy too..ahhhhhh the good old days, huh?
I "LOVE" the cake you made with the flower pots and watering can, the hard wood floor is totally awesome..how did you do that?
Giant pixie sticks
I'm still laughing. You'd have to find a way to poke it through the cardboard ~ might be a challenge. The largest cake I've stacked is 3-tiers and I have never used a center support. I haven't lost a stacked cake "yet". But I've learned to never say never!
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