1. On the morning of the wedding or one day in advance, center the cake tiers
one on top of the other.2. Fit a pastry bag with a large coupler and a star tip. Spoon 1 cup frosting
into bag; set aside. Spread remaining frosting decoratively over the cake.
3. With pastry bag, pipe a border around the bottom of each cake layer.
4. Sharpen one end of the wooden dowel; cut to the height of the cake. Carefully
insert the sharpened end through the center of the 6-inch tier, down through
the center of the cake, passing through the previously made holes in the cake
rounds. (This will keep the cake from sliding sideways during transport.)
5. Decorate with flowers, if desired.
