i'm doing a two tiered stacked cake that has to be transported. i've read a bunch of posts on here to figure out the right way to do this but i just want to be sure. i won't have a chance to do any additional decorating at the location so i will have to travel with the cake completed.
first of all, would i use a cardboard circle in place of a separator plate underneath the first tier? does it serve the same purpose? i'm confused as to which is better to use and why.
since i have to travel with the cake completed, would you all recommend putting one dowel down the middle of both cakes? if so, would i still put four shorter dowels in the bottom tier to make 5? 
i'm a wee bit confused
i've only done one of these before and it wasn't leaving the house.
any help is appreciated. TIA
Hi,
I would put 4 dowels on the bottom layer ane then dowel down through all layers when it's all put together. I would also use a cardboard between the first and second tier. when you put your large dowel down through the whole cake, just sharpen the dowel a little so it will poke through the cardboard. Good luck.
Pretty much all I do is tiered cakes and deliver them already assembled. Make sure you have a strong/sturdy base. I use the thick wilton boards already covered in sliver for two to three tiers and they work fine for me. This is how I assemble a 10" & 6" cake:
*10" bottom on wilton board iced & smoothed or covered in fondant.
*Use spare 6" cardboard circle and place in center of 10" & measure with ruler to make sure it is center. 2" on each side. Then use a tooth pic to outline the circle so you will know where to place the second tier.
*6" on 6" cardboard circle covered in cake foil, iced & smoothed or covered in fondant.
*Place six dowels in 10" bottom and all level. Make sure they are level are the top tier will lean.
*Then I squeeze a small amount of icing on top of each dowel as added "glue" for top tier.
*Place 6" tier on top of 10" in mark circle.
*Cut on long dowel the height of the two cake and sharpen the end with a pencil sharpener.
*Insert in enter of 6" cake and push down until it reaches the cardboard then with a hammer give it a swift tap to push it through the cardboard "don't be scared it will not hurt the cake" and then tap it down until it reaches the bottom.
*Now you have your cake stacked and ready to decorate.
I believe their is also a link on CC to show you how to stack a cake and the Wilton magazines have instructions with pictures.
Also, put your cake on no-slip mat ($1.00 from the dollar store) when you are transporting it in your car. 
Good Luck!
bj
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