I am doing a stacked chocolate cake with strawberry buttercream and chocolate ganache. Here are my anxieties:

I've never done a stacked cake before. The bottom tier is a 10 inch round the top tier is a 6 inch round. Any stacking tips?

I am also going to put fondant on the side of the cake. Any tips on how to go about it? Will I be ok if I put buttercream on the back of the fondant, put them on the cake and then put the cake in the fridge. Here is a link to the cake that is the inspiration: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1534368

Hi, to stack cakes, you need to put a board under the 6" cake which is same size as the cake. Then you need to ice the cakes seperately. And you need to dowel the 10" cake before you put the 6" cake on the top. Hope this link helps,

http://www.wilton.com/cakes/tiered-cakes/dowel-rod-construction.cfm

To stick the fondant accents on to the sides, use some water. If the cake needs to be stored in the fridge, I would wait till the last minute to put the fondant accents. I never put my cakes in the fridge with fondant. So you can cut the accents 30 minutes before taking the cake out and then stick them.

HTH.