I am doing a 4 tier wedding cake in a couple of weeks. Alternating vanilla and chocolate buttercream tiers. The problem is, the pic that they gave me has no borders at the bottom of the tiers. Each tier will have a contrasting fondant ribbon, but it rests a half inch or so above the base of the tier.
The question is, how do I stack these without blemishing the buttercream and how do I get a clean transition along the tier cracks without having the vanilla and chocolate bleed into each other?
Thanks very much!