I have been asked to do this design for a June wedding. I will be using fruit cakes. Bottom tier 12 inch, 2nd 10 inch.Then the two topsy turvey ones 10 inch. The one between the topsy ones will be 6 inch. On top of the topsy will be two 7 inch.
I have so far stacked 3 tier regular shaped fruit cakes with no support as I am of the opinion that the dry marzipan offers support. I am no longer confident in that because I noticed a small crack for my last wedding cake when I delivered it. I wonder what sort of support system do those who do fruit cakes use? I also need help regarding this particular design. What sort of support system will be required from bottom to top according to tier detail above? TIA!