I'm so sorry I keep bombarding you all with such dumb questions, but I really want to get this right and I'm not very experienced with baking and my simple mind needs specifics.

Now that I know I do NOT need dowels for my 3-4 layer cake, I have a question about stacking the layers.
Once I cut off the dome on each cake (the top layer to level it), torte it to place the filling in the middle do I then put the tops back on the way it came off or do I turn it over so the bottom is now on top? Does that make sense?
For example one cake torted, I have the bottom layer--filling--top of cake is the top part of the cake flipped over or do u keep everything as is when stacking?
I hope that makes sense and thank you all sooooo much for helping me with this.

I was taught to flip it over, as it creates less crumbs that way.

and THERE ARE NO STUPID QUESTIONS!!!

I agree.

I always use the bottom of my layer to make my top - I think it gives it a much nicer - flatter surface and yes - less crumbs to deal with!

Good Luck with that cake btw! You'll do fine - with all this knowledge your learning, it'll get easier each time you do one! Then you'll be able to help some of us!! I ALWAYS can use help!!