Strange question--anyone have an idea how to ever-so-slightly "float" the top tier of a wedding cake (so slight that it's not noticeable)? The groom's mother used to do cakes; he thinks the top tier shouldn't have any icing from below stick to its board, as they are keeping the top tier for their anniversary. (I know, I know--the cardboard gets removed for its year-long stint in the freezer) The entire cake will be covered with Pastry Pride; I'm thinking about covering the middle tier (where the top tier will be sitting) with fondant. Don't want it to slip, but I will be pushing one dowel through all three tiers. Any ideas would be appreciated! Thanks!! 
