What type of filling should I use that won't collapse in a 3 tiered cake?

I have to make a cake for a fundraiser and I was wondering what filling I should use and dowels and supports and stuff. I've never tried a cake like this and need a lot of direction.

From the editor:

I would recommend a stiff buttercream filling for a three tiered cake. It's pretty foolproof and holds up well for this type of application.

You will need to support the bottom two tiers with 5-7 dowels in each layer. Assemble each tier on a separate cardboard cake circle, then insert the dowels. This makes for much easier handling when stacking etc.

Start 2 days before the event:

In the morning, bake the cake layers and cool completely.
Stack and fill each tier on a separate cake circle.
Wrap and refrigerate 2-3 hours.
Crumb coat, insert the dowels and refrigerate overnight.

1 day before

Top coat each tier and refrigerate for 1-2 hours.
Stack the tiers and insert a single dowel through the center of the cake, all the way from top to bottom and into the cake board (use thick cardboard or Styrofoam for a cake board). Finish decorating and refrigerate until ready to transport.

Good luck!

Regards,

Michelle (editor)


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