Beautiful!!   Can you share how you did it?

Hi Rosa, Sorry for the delay in your answer.  I chose a 6, 8, and 10 inch cake.The night before I cut out the wedges before frosting the cakes so my measurements could be corrected before putting it all together.   I took a square styrofoam and cut two wedges from a square piece of styrofoam at 45 degree angels.  If they were uneven I would just rub them together and it would work like its own sander.  Each cake should have card board under it and a fondant covered one on top of it already. I use the kind with the hole already in the center. If not put one there for the dowel.  Lay your first cake down, place your wedge, measure a dowel that will go through all three cakes and both dowels and into your cake board.  Don't secure it until last.  We are just measuring. This is why I like the cardboard plates with the already made holes.  Apply a small amount of buttercream on board, place cake onto wedge, add another fondant covered cardboard,and go from there.  It takes two people to do this.  The dowel down the center is very important.  Now that you have your trial run very carefully take it apart and do your Ombre roses around your cake.  As you finish, put it onto your cake board. But first secure your wooden dowel onto the bottom cake board which should be very thick.  The holes are already make from your practice set up, all you do is slide it down with two curved bladed frosting knives and a second pair of hands.  If your not comfortable with that.  But the naked cake on first, frost away, but your finished wedge in place, next naked cake, frost that and cupcake your done if you can follow this instructions with out pulling your hair out and calling me names. You can also dowel the ends of the cake to the cake under it and then go the opposite and do that too if you are traveling.  Two to three to carry due to the fact that it is going to be like the leaning tower of pizza.  Good luck Cupcake.