I normally tier fondant cakes but have been asked to do a buttercream tiered cake.

Any tips as to how to go about this without having a mess of buttercream between the layers? I normally use dowels but am afraid if I cut my dowels a little longer so that the cakes are not touching that the cake will not be stable.

Any ideas/tips appreciated

Rose has a video on how to do this:

http://www.youtube.com/watch?v=rCnadfFIwYg

I love Rose’s videos, I like her voice, LOL. The videos are very good, very informative and she takes her time and *explains* things.