so everyone... its like my 3rd time posting hoping i get responses. so here it goes.... one last time. I have my very first large cake order. its a 3 tier, 3 layer cake. covered in BC and fondant. the day will be around 80 degrees. what other bc can i use so it wont melt? and also could someone please help me in stacking a cake? should i buy the plates or boba straws? or what do you all use to keep the cake in place and doesnt get squished. help me!!! pretty please with a cherry on top 
First of all - I would use an a BC with at least half shortening with the transfat included (I buy store brand) and use meringue powder to help stabalize it. Also, I always use wooden dowels to stack - 1 dowel for every inch of cake on top - example: 8 inch cake on top of 10 inch cake, I would put 8 dowels in the 10 inch cake; 6 inch cake on top of 8 inch cake, I would put 6 dowels in the 8 inch cake. Then I sharpen the end of a dowel that I push straight through all 3 layers.
I really hope this makes sense and that it helps.
Good luck and be sure to post pics!!
You should not use plain uncoverd cardboard circles between the layers. The moisture will absorb and the cardboard will get mushy.
I cover all the boards with contact paper. You do have to be sure the cake is secured from sliding. the contact paper meets the dowels and can slip, if you don't do something to prevent it.
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