What do you do to stop cake frosting from sticking to the board that is used in between cakes? I made my first double barrel cake recently. Issues arose when I was trying to serve it. The SMBC on bottom layers got stuck to the board that was in between the cake. As a result, the frosting kind of peeled of the top of the bottom layer cakes and made it look ugly. 
I use a circle of parchment paper on top of the buttercream and under the cardboard separator
Doesn't the buttercream act as glue to hold the two cakes together? They don't slide when you put parchment paper between them?
I haven't had any problems with it sliding, GIGGLEBOX2014, but I stack my tall cakes at the venue, so it is not moving around.
I always used a sprinkling of cake or graham cracker or cornflake crumbs. Dry out any cake you cut off in leveling and let it dry a day or two, then put in food processer to make. I agree that most of the time using parchment (or wax paper) caused it to slide if transporting :( In the past when this has been discussed other's have suggested the using of powdered sugar but I found that it tends to liquify due to the moisture in the b'cream recipe I used :(
I have never had a cake slide before, I use Swiss meringue buttercream. I would do 3 layers of cake alternating wirh two layers of buttercream then on the top layer of cake I do a very thin coat of buttercream, parchment paper an inch smaller than the tier, cardboard the same size as parchment paper then start stacking cake and sealing that all in ganache. Hope that makes sense...
so basically I don’t do a layer of buttercream in the middle - I treat it as two separate cakes with just a bit of buttercream glue
Quote by @%username% on %date%
%body%