Kudos and thanks to Brooke420 who so graciously shared her technique with all of us on CC for this cake!! Cake board is 1/2" plywood cut in a 20" circle, metal flange is screwed in from the bottom and I used rubber door stops as "feet" to make it easier to pick up and move the cake. Cone is a 9" styrofoam cone covered in textured fondant - a metal threaded 8" pipe runs through it into the flange and a PVC connector extends PVC pipe beyond that height, into the cake layers. I used 6" round cake with half ball pan on top for bottom two tiers and a 5" pan with a Pyrex bowl for the top tier. Cake is buttercream covered with ganache and sprinkle and fondant cherry on top