i am making a 4 tier wedding cake. i have a few questions that i can't find answers to.

i am using the bubble tea straw method. is there a cake board under the cakes...ie 6"cake on 6" board. and how to i get a center dowel thru this?
also when cutting the cake won't the buttercream from the other tier come off with the board? fyi im using IMBC for the cake

any help please. i dont wanna mess up some ones wedding cake.
Thanks

Each cake is on its own board otherwise they'll be pierced by the support system without a plate or board.

Hammer the center dowel through the cake circles.

Use waxed paper or powdered sugar to prevent sticking.

Have you ever seen this?
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

Hope it helps.

thank you. what about the frosting on the bottom if the board on top?
i had not seen that from wilton.

Do you mean keeping the frosting from sticking to the tier above it? Some people put granulated or sanding sugar on the cake below the board to keep it from sticking. HTH!

Chef, I think that CWR meant that you should place the waxed paper or powdered sugar on top of your frosting before placing the next cake tier on top. That way the buttercream wont stick as bad to the cake board on top of it. I think probably IMBC is going to stick anyway. I'm not sure that can be avoided with that type of icing.

oh im sorry i missed that. maybe if i let it crust over alittle. or fridge it for a while thanks ladies