I've been doing a lot of research, and obviously there are a lot of methods out there. I just want to know what works best for you.
1.) I am NOT using an SPS system. I don't have the supplies for that.
2.) My tiers are 9" and 6" rounds.
3.) They will be covered in ganache then fondant
4.) There is a modeling chocolate/RKT figure on top (about the size of a baseball)
So this is what I am thinking (correct me if I'm wrong!)....
1.) Spread a little ganache on bottom cake board to have the cake stay in place. Place bottom layer on board.
2.) Put 4 wooden dowels in center of cake. (Do I place more ganache to have the top tier stay in place??)
3.) Place top tier on top of bottom tier. (And this top tier has a cake board under it, but do I cover that board with foil?)
4.) Place bubble tea straw through top tier to support the figure.
5.) Do I stick a dowel from the top layer cake all the way to the bottom tier to stabilize the cake??
Does any of that make sense? Please be as thorough as you can! I am a perfectionist and don't want to mess this up!
Thanks in advance :)