I am doing my wedding cakes with a non crusting buttercream ... any tips on preventing as little icing as possible from sticking on the dividers that the cakes sit when stacking multiple tier cakes. I know people sprinkle powdered sugar, use wax paper, etc with the crusting buttercreams ... but have never seen tips when using non crusting buttercreams. 

Holly 

For years I used white sprinkles/jimmies.   :)  I think I may have actually found that suggestion here on the forum!