I'm making a wedding cake with a 16-inch bottom tier. I just measured my oven, and I don't think the pan will fit. I was thinking about baking four 8-inch cakes and piecing them together. I'm concerned about structural integrity if I do this. Does anyone have any experience with this or have any advice?

Assuming that it won't fit front to back, but will fit side to side, this would work nicely:

http://farrato.com/p/9116/Wilton%20Decorator%20Preferred%2018%20by%203%20Inch%20Half%20Round%20Pan-%252d%252d-431GQO0000IM2VL99.html

http://www.amazon.com/dp/B0000VZ2IY/?tag=cakecentral-20

Rae

If you're talking about a 16" square pan, they usually have a flat lip on all four sides that can be bent upwards with pliers. You might only need to bend the front and back lip to get it to fit with the oven door closed. If this isn't enough clearance, you might be able to flip your oven rack upside down for more clearance so the pan doesn't hit the rod on the back, or bake on top of an additional pan that props it up enough to clear the rod.

If all else fails, baking 8" squares to piece together will work just fine as a 16" square tier.