I have a question not about servings, but rather on the size of your tiers. Wedding cakes are supposed to be 4" tiers, is that right? If so, do most people do two 2" tiers (or close) with some filling between them to get the 4? Do you tort each cake so you have 4 layers of cake and three of filling?

This is my first time with a real cake, and I'm just not sure which route I should go.

Yes, 2 x 2" layers for a 4" tall cake. I torte. Some don't. Matter of taste maybe. Personally I like the look of 4 layers of cake and 3 layers of filling when the cake is plated.

I've also read where some folks torte every cake as a way of making sure the cake is baked all the way through.

For me, it depends on the cake and flavor combination (like raspberry and bc for a chocolate cake; I definitely want the raspberry flavor to come through, so I would torte that cake).