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.