Does this sound right?

Only unstable if not properly supported.

It's basically a 2 tier cake, so the bottom tier is on a board with 4 supports in the cake. The top tier is on a board, resting on the supports. I'd also central dowel it, with that dowel being anchored in the decorative underboard.

Rae

Yes, what she ^^^ said
What is going to maybe be a problem is transporting such a tall, thin cake. It will be an unstable tower. Put it on a much larger board and box it. Hopefull you can find a box as or almost as tall as the cake. Don't take corners sharp and drive nice, slow and steady

I'd think it would need to be at least 10-12" tall to look right. That's a ton more cake and the higher you go, the less stable it will be.

With a 45 min. drive, I'd double stake it. Make sure that you "map" the supports in the bottom cake so that when you place the 2 full length dowels, they don't interfere.

Nothing can rotate on 2 spikes.

Rae

Have you seen my photo of a prescription bottle? I'll try to post a link. It is 8 - 6" rounds. I used 3 sets of bamboo skewers to support. The top is made of hollow gumpaste. I can walk you though it if you like mine.

This is a link to he photo: http://cakecentral.com/gallery/2272889/prescription-bottle

I'm doing a similar cake only square to look like an 8" tall gift box. How do you take it apart to serve it? Do you feel for the cake board and slice through only the fondant with a knife so you can lift the cake board and top portion of cake off the bottom portion? I'm confused?

Each tier is 1". So it's 3-2" cakes if you bake them that high. I do. This particular cake was Red velvet & cream cheese, so it was very tempermental. Also, I about gave up on this #$*()#$*() cake! It was horrible! Once I finally figured it out, it was easy!

The first thing you need to do is make the cap. Mine was 8" in diameter. I cut a cake box to make the structure. I cut the 2- 8" circles (top & bottom) then the ring for the side. I used tape to put it all together. The structure doesn't have to be perfect. The fondant will cover any spots. I used a 50/50 mix of fondant & gumpaste. I covered the cap like I would a cake trimming at the bottom edge. It won't be high enough for anyone to be looking at the underside.

Once it was covered, I used one of the gumpaste tools to make all the ridges. I printed the arrows on cardstock for templates & cut them from red fondant.

Now for the cakes. I really didn't have the supports I needed for this cake & ended up using bamboo skewers. I'm going to tell you how I would now do it. Stack & fill the first 4 layers. Stick a support column or dowel in the middle. place a cake board on top. Stack & fill the remaining 4 layers. As I'm stacking, I put a very small amount of frosting on the sides..not really a crumb coat but enough to keep it from drying out. Refrigerate!

Then, I final coated. I used a super big scrapper I found at Home Depot.

Cover in fondant. I used a combo of yellow, orange, & a hint of brown to get that weird pharmacy color.

I used an edible image for the label. I wanted to give it a bit of depth, so I first rolled out a bit of fondant to about 1/8" thick.

Hope that helps. If you have any questions, please let me know.

How do you cut and serve this cake?

 

"I'm doing a similar cake only square to look like an 8" tall gift box. How do you take it apart to serve it? Do you feel for the cake board and slice through only the fondant with a knife so you can lift the cake board and top portion of cake off the bottom portion? I'm confused?"
 

Do you put a layer of fondant on top of the 1st layer before the cake board to make the 1st layer look better when it is served?