I'm making a 4-tiered wedding cake for my cousin and she would like the whole thing to be italian cream. The tier sizes will be 16", 14", 12", and 10". I have a really good recipe that I use to make a 3-layer cake. Someone had mentioned they thought the recipe I was using would make the cake too heavy, rather than using a more simpler recipe. Any advice?
Stacking a cake does not depend on the density or stability of the cake. It depends on the support system (dowels, boards, etc. or something like SPS).
I love Italian Cream cake. Will you be covering the whole thing in the cream cheese icing? If so, then I would think it would be fine to stack. If for some reason you are putting fondant on it, the fondant might compress the cake somewhat, but it should still be fine I would think. Just be sure to support the tiers well as pastrypet indicated.