--How to cut and prepare support boards for the base of the tiers using 2 methods
--How to prepare both buttercream and fondant tiers for stacking using a method which allows very small borders or no borders at all
-- How to properly dowel the tiers
--How to transfer and place the upper tiers using 2 different methods
--Repairing damage to the icing created during stacking
Bonus sections:
-- How to do stenciling on the side of the cake
-- How to apply a fondant ribbon border