I have never filled a cake with anything other than just BC or ganache, but am looking to branch out. In fact, I have never torted a large cake, but am make a 14" round for this weekend. Will it be difficult to torte? Any tips for me? I am thinking about a strawberry filling for the 14" chocolate cake. I am also doing a 10" yellow cake. Would a lemon pie filling taste ok with that? Also, how much pie filling would I need to buy for the 10" cake and how much strawberry filling should I make for the 14" cake? Thanks for any advice or tips!!

Here's a chart from countrykitchensa.com that gives recommended filling amounts (based on cake size):

http://tinyurl.com/2v9w28

Here's a thread on how to make a cake (whimsical) from start to finish:
(Including how-to's on leveling/torting, filling/stacking, icing, faux fondant, Melvira method, flowr nail trick, making your own pan release, Wilton charts and more.

http://forum.cakecentral.com/cake-decorating-ftopicp-592731-.html

(Just disregard the whimsical parts)

How to Stack/Tier:

http://www.cakecentral.com/article23-Teired-Stacked-Cake-Construction.html

http://www.countrykitchensa.com/wedding/assmeblingtypes.aspx

HTH

If you want to do lemon- do lemon curd! You can purchase it at the grocery store alongside the preserves. For a 10" cake you would just need one jar.