A newbie here.
I'm nowhere near ready for tiered cakes, but sometimes even when I'm making a plain old layer cake I notice that bottom layer will get flatter and wider. I don't often use fondant, but if I do I'm guessing that will be a huge problem.
Obviously it happens usually when the cake is bigger, but I was wondering if there was a rule of thumb, or it's something bakers just learn from experience.
Are there any tips like, if it's a 6" cake, you can do 4 layers before you need supports, but if it's 9" you can only do 3?
Or can you weigh your cakes once they come out of the oven, and if it's over X ounces you need a support?
I have heard anything over 4" should be supported but I think there are probably a lot of exceptions to that
you should only need support if you're placing a tier (or sometimes a heavy caker topper) onto a tier below. Then the rule is support every 4 vertical inches.
That's a big help-- thanks!