I am wondering if I am missing something. Is their something I can do to prevent the icing from pulling off of a tier when the tier stacked directly on top of it is removed? I usually just use a cardboard round under each tier and I support with heavy duty drinking straws, and I believe the cardboard always adheres to the buttercream below it. Is there any way of avoiding this while still having a sturdy cake or is it just something I must accept?
Thanks in advance,
You can use a circle of waxed paper, parchment paper, or a little extra powdered sugar sprinkled on top.
I've heard powdered sugar too. I'm glad I saw this thread because I'm making my first stacked cake and I would have forgotten to do this.