I have never done a cake without borders before, and it doesn't sound like it's too easy. I am doing a three tier simple design wedding cake in two weeks. The bride doesn't want borders between tiers. It will be all buttercream. Can anyone please give me some advice or tips on how to ice the tiers and get them stacked smoothly??? TIA!!

What I could do is put the cake (stacked) into the fridge and let the icing harden a bit then take it out and put more fresh icing into an icing bag and attach a round tip. Squirt a line of fresh icing into the crack between the tiers, moisten your finger with hot water and run your finger along the icing line - removing the overage. For the top rough edges, refrigerate the cake then remove and run your fingers under really hot water and gently run them over the icing's edge to smooth. Keep fingers wet and hot for best results.

Have you watched Edna's youtube on stacking? It's a bc cake with no borders.