I'm new at all of this and I'm wondering about several things...
Do you need to put some sort of board between layers every time?
Using dowels versus boards... or both?
You should cover layers with fondant BEFORE you assemble the cake... right?
Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.
Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?
Whatever you guys can help with will be very appreciated!!
I can't answer all your questions, but I will try to get some of them.
A tier is usually 2 layers or approx 4". They can be more, but I think that is normal. Then put some sort of support between tiers. I usually put enough cake batter in each pan to fill it at least half full. Then you can carve cooled or frozen. Cover with fondant and assemble. That is the extent of my knowledge as I am fairly new to this, too. Good luck!
LOL I meant to ask about putting support between teirs not between layers... oops! Thanks for the advice!
I'm new at all of this and I'm wondering about several things...
Do you need to put some sort of board between layers every time?
Using dowels versus boards... or both?
You should cover layers with fondant BEFORE you assemble the cake... right?
Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.
Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?
Whatever you guys can help with will be very appreciated!!
1) Yes, I put a board between each layer
2) Yes, use dowels under the board on each layer
3) Yes, you cover each layer with fondant before you stack them
4) That is personal preference, I like to level mine when they are a little warm.
5) I fill my pans 3/4 of the way, any more and they will overflow... sometimes mine will overflow anyway 
Just happens sometimes LOL
I'm new at all of this and I'm wondering about several things...
Do you need to put some sort of board between layers every time?
*IMO, yes. Cake by itself is not stable enough! One good tip that I liked from my instructor - she uses the plastic plates in between tiers - the same plates with the 'feet' that fit into the pillars - this was it give a little bit more stability then just the cardboard circle. You will still have to put dowels on the bottom tier, just make sure they're not in the same spot as the feet. (That just doesn't work as well 
Using dowels versus boards... or both?
* Yup, BOTH
You should cover layers with fondant BEFORE you assemble the cake... right?
*Right!
Trim/cut cakes frozen, cooled, or warm? I've been doing it frozen.
* I usually level mine when they're still a bit warm, but that's just me.
Can I put all the cake mix in a smaller pan to make a thicker cake layer? But then how does that vary the times/ temps?
* I always use 2" pans, and fill them about 3/4 full - so that you will have a little bit of a 'hump' on the top that you can trim, so you have a nice, full, layer. Most cake pans will have instructions on them to help determine baking time and temps. HTH!!
Whatever you guys can help with will be very appreciated!!
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