Hi,
I'm making a stacked cake next month. This is the first one I've done that's wasn't for my house. This is a 3 tier 6", 8" round, 10" square and I'm going to use dowels for support. What type of cake board do you guys use for the middle and top tiers? Do you cover them? I think I read that someone used parchment paper under the board. For the bottom layer, my Wilton instructor had me to place the cake on a cake board that was the same size, and then place that on the stronger board. . . .Is this the way you guys stack your cakes?

Also, I need to decorate this cake with gold swirls. It will either be covered in chocolate ganache or chocolate fondant. . . .what is the best way to achieve this look without a lot of cost?

One more thing, if I use ganache the cake will be refrigerated. As it warms to room temp will it melt and effect the decorations?

Sorry this is so long, but I just want to get everything in order before I practice. Thanks!!!

Illustrated common cake support systems:
(With complete and accurate directions.)

http://tinyurl.com/y22z72

More on SPS:
(See leahs post.)

http://forum.cakecentral.com/cake-decorating-ftopict-561846-.html

Illustrated level dowel cutting by indydebi:

http://forum.cakecentral.com/cake-decorating-ftopict-434013-.html

Everything you ever wanted to know about chocolate ganache:
(Overview, master and other recipes, including white chocolate. How to glaze, smooth, stack and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html

Wilton's candy melt ganache glaze recipe:

http://www.wilton.com/recipes/recipesandprojects/candy/ganache_glaze.cfm

Chocolate 101:

http://tinyurl.com/ytby97

How to cut neat slices of cake and filling by indydebi:
(So much easier and neater than Wilton's method.)

http://cateritsimple.com/_wsn/page19.html

P.S. If properly made, ganache is shelf stable for 3 days without refrigeration.

HTH