I am attempting to make this as my wedding cake and I'm in the middle of doing a trial run. I have never stacked a cake before, so could do with some advice on that any way, but I would like some opinions on the way the bottom tiers have been stacked. It seems that there is some space between the bottom tier and the next one up, to allow for the sugar roses to be positioned in that way. However, I'm trying to work out if the space would be a styrofoam spacer or if it would be pillars.
1) What do you think would be the best way to recreate this?
2) Having never stacked a cake before, I'm a little confused. I have bought a set of dowel templates, but I'm unsure of how to use them - any advice?
3) I have noticed that there are 2 different types of dowel sticks available to buy. There are narrow, drinking straw sized ones and larger pillar sized ones that are hollow in the middle. Would I be better using 1 type over another? I'm a bit scared that the narrow dowels will be too small and flimsy to support the larger, heavy tiers at the bottom, which wil be chocolate sponge (bottom tier) and lemon sponge (next tier up). Will the larger, hollow dowels be better as they will stop the cake from compressing and provide more support than thinner dowels?
ABSOLUTELY ANY ADVICE APPRECIATED - VERY SCARED WHEN IT COMES TO THE STACKING PART!