i have an order for a stacked fondant cake this weekend. the cakes are going to be square.. a 12" and an 8" on top. now my question is.. i've never done a stacked fondant cake.. with buttercream when i stack a cake the top tier kind of sinks into the bottom one, so that there isn't any ype of gap.. so i'm wondering how does this work with a fondant cake?? i typically use a cake board a touch smaller then the cake being stacked.. and then just use dowels to support.. i'm just worries abotu there being a gap between the 2 layers.. i hope this makes sense.
like this cake doesn't have a border at the bottom or anything... so if there was a gap, its not like i can fill it in that way.
please help!!!
any suggestions would be appreciated!!
thanks

You may want to try putting some satin ribbon at the bottom of the cakes to hide the gap.. I dont think there is a magic trick or anything in hiding it.. Putting icing border really makes a cake look different VS a cake with out one. But I think the ribbon will still give that simple but elegant look.. Good Luck!

If you have the cake board small enough and with a finished edge, you could let it "hover" and it would be fine. If you look at some of Martha's cakes you'll see that some of them seem to float in midair (only a small space--about a half inch or less) and they look great. No border, but you do have to make sure that you can't see the board or the effect won't be as polished.

I also have a fondant cake (2 tier) due this weekend and I plan on not having a gap or icing border. What I thought I would do is when I cover my top tier with fondant, I tuck the fondant under the cake cardboard so that the edge of the board is not visible at all (the cake board is of course slightly smaller than the cake, so it has worked.) I also set the cake and board onto a small bowl or glass so that it is elevated.
Hope this helps, good luck!