I'm making a small stacked cake for a friend of our's birthday. It's a 4" and 6" which will both be filled with mousse filling. Not much going on with this cake so I was wondering if I really needed to dowel and stack as usual. I'm not fond of cutting corners but I think time is more an issue here. The cake just doesn't seem as heavy as a typical stacked cake. Make sense??
I've stacked cakes before but never something this small and I've never made mini cakes. Could I use straws? Any suggestions??

As always, thanks!

I lave no actual experiance but the first thing that came to mind was lollipop sticks or straws, hopefully someone else will have a real answer for you

You should be able to stack without dowels or straws, but you could use straws if it makes you feel safer. The 6" just won't be very heavy to require the addditional support.

I would use a couple of dowel rods the smallest ones and just for the fact that the mousse is lite and sliding may happen, Just my thought!!!!!!!!

Should I still use a cake board on the bottom of the 4"?

yes, I would use a board on the bottom of the 4".

Edit: for spelling

If you don't use a cake board, how are you planning on cutting the cake? I depend on the cakeboard to be able to lift the tiers off for easy slicing.

DUH, I didn't think of that. Oh no, I mean, I did it on purpose...that would be one GIANT piece of cake if you cut all the way through both tiers for a piece! What would that be 9" tall or something??? Thanks guys!