I am going to make a purse cake to put on top of a 2 tier cake and I need some advice on doweling it for travel. I baked two 6" square cakes (2" thick) and I plan on putting them together vertically (standing up) and cutting down the corners. This will give me the shape Im looking for. The only problem is if I put a dowel down the middle of the cake, it will be trough the ganache in the middle, and not the cake. Any advice? The only thing I can think of is to put a dowel through each 2' layer of cake so it supports both sides of the purse. I attatched a link below so you can see how I will be putting the cake together in case I didnt explain it well. My cake is only 2 layers thick, instead of 3 in this photo.
Thank you so much for any advice you can offer! Im ganaching the cake tonight and I hope to have a plan.