Ok. So I Have spent the last two days baking and freezing cakes (two 12" squares, two 8" squares, a wonder mold, and seven 10" round. Only five of the seven 10" survived the baking process.)
Anyway. I am going to stack all five 10" rounds on top of each other. My question is...
Do I need to put a cake board between each of them, or some of them, or
not any? If I need to put one/some, do I use card board or foam board? I am going to slightly carve one side of the cake. I will be using a dowl rod screwed to hardboard to keep them from shifting. I have to drive 200 miles with this cake. 
I know these are simple questions, but I am getting real nervious about these cakes making the long trip.
Thanks in advance,
Julisa
I would use foam for more support. I did a stacked cake last weekend, and used cardboard. I forgot to wrap them with wax paper, and the whole thing leaned like crazy by the time we cut it! It was so embarrassing!!! But, live and learn, right? Anyway, Do you have to stack them before you go? Can you do it at the site? I think 200 miles is a long way to ask a cake to hold it's shape! Good Luck, hope this helps a little!
I would use boards at least between every 2 cakes or so to help with support and settling. You didn't say what you were making, but I'd put a couple of dowels inbetween the boards to help with support, even though you have a central support dowel. They will get jostled a lot driving that far. Your bottom layers will probably get smushed with the weight without support. More so if you use fondant on them.
Good luck and I hope the roads are smooth!!
Yes, you should put a board and dowels every 2 layers. So, starting at the bottom, 2 layers-board-2 layers-board-1 layer.
Since you'll be driving so far, here's what I'd do for the doweling. I do this when I have customers pick up their own 3 tiered cakes. Cut drinking straws to the appropriate level. Insert them into the cake. Cut pointed bamboo skewers to the same length as the straws. Push or hammer a skewer inside each straw until the point pierces the board. Since you're cutting the skewers the same length as the straws, they'll actually sink lower than the level of the straw once they're pushed into the board. If your base board is impenetrable, you can add a layer of foamboard to the top before you wrap it so the skewers have something to pierce.
Thanks all.
I will use the foam board and suppor them with extra dowel rods. I am so glad I asked.
I do have to stack them before the trip. The wedding is in a cow pasture and there will be no place for me to roll out the fondant. This is going to be the grooms cake... An armadillo's hiney looking line it is crawlilng into a tree trunk.
Wow! Nice Spot!! Love the Groom's cake idea, too cute!!!! LOL! Good Luck
Ok. Another question. I have to slightly carve a curvy "hole" in to the the tree trunk. How do I do that if I am going to put foam board between the layers? Do I need to stack them "dry", carve them, unstack, tracke cake shapes on foamboard, then cut foam board, and then finally assemble with icing and dowels? Or is there an easier way? Would an electrick knife work? Man, when I see people doing this on TV it looks so simple.(eg.Bronwyn's Ursela cake on Food Networks Disney villans challange.) Did I bite off more than I can chew?
Ok. Another question. I have to slightly carve a curvy "hole" in to the the tree trunk. How do I do that if I am going to put foam board between the layers? Do I need to stack them "dry", carve them, unstack, tracke cake shapes on foamboard, then cut foam board, and then finally assemble with icing and dowels?
That is EXACTLY how I do it. I know some people carve the board right along with the cake, but that looks icky to me. I'm afraid some sliver of paper will wind up in the cake. Besides, when I trace my board, I cut it slightly smaller than the cake. Can't do that if I'm cutting the board along with the cake.
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