Ok I have a question for anyone that wants to answer. I have a customer that wants a 5 tier cake. 14' 12' 10' 8' 6' its for a june wedding. She wants bavarian cream filling and fresh fruit...also for it to be iced in whipped icing. We use a whipped cream with stabilizers but I am still scared to agree to do this cake. This cake is suppose to have ribbon and fresh roses on it. There is no way that I know of to put ribbon on a cake without it looking like crap!! Plus how in the world do you transfer a 5 tier stacked cake made like this?? Has anyone ever done a cake like this before? Please help and advice will be greatly appreciated.

First thing: the difference in the sizes of the tiers is way too small. You should have a minimum of 3" difference in size, with 4" difference being better. Starting with a 6" top, that makes the sizes: 18"-15"-12"-9"-6" at minimum or 22"-18"-14"-10"-6" better.

The filling and a stabilized whipped cream will be fine as long as the cake stays refrigerated until just before the reception and the place where the cake will be is air conditioned or will be no warmer than 65 deg F, with 60 deg F being better (remember, all those people in the room will make it warmer in there) and it will be sitting out for no more than an hour.

You will need to transport the cake unassembled and assemble it on site.

How have you tried to put ribbon on cake in the past? IMHO it's one of the easiest and simplest ways to decorate, so not sure why you're having a problem?

Thank you for the reply. I agree with you on the dimensions but she chose this style for her cake. It will be stacked not separated at all. Yes I have done cakes with ribbon many times but never with whipped cream. Its too wet and causes the ribbon to look spotty and damp. I think I might try to talk to her about changing up the size, I dont think she really understands how it works.