I always use bubble tea straws in topsy turvy cakes. You do have to use plenty of them...you can't just use 4-5 and have it hold up. they should be about 2" apart or so. With the cut-out method, at times I don't even use a center dowel because I feel that the process of hammering the dowel through actually puts pressure on the cake and can shift the supports.
I also refrigerate everything (I know that's controversial) but it keeps everything nice and firm and less likely to vibrate apart during transport. It never ruins the fondant or gumpaste and it keeps the buttercream and fillings firm and stable. Because even if you use dense cake, you still end up having filling that is not dense. (I use any cake pretty much). The weight should be on the supports, not on the tier below.
I don't use really wimpy fillings like preserves or mousse...did that ONE time and it was a nightmare...the cake made it, but it was bulging some and it was only by God's grace it did make it without collapsing!!!!
I also refrigerate everything (I know that's controversial) but it keeps everything nice and firm and less likely to vibrate apart during transport. It never ruins the fondant or gumpaste and it keeps the buttercream and fillings firm and stable. Because even if you use dense cake, you still end up having filling that is not dense. (I use any cake pretty much). The weight should be on the supports, not on the tier below.
I don't use really wimpy fillings like preserves or mousse...did that ONE time and it was a nightmare...the cake made it, but it was bulging some and it was only by God's grace it did make it without collapsing!!!!
