Look under "Articles". Scroll down a bit and you'll find the subject how to tier cakes. That will help.
Stacked or collumns? If you click on the article icon, go to tutorials and there are complete inst. on how to assemble a tiered cake. If something isn't clear, we're here for you.
Hople this helps,
Amy
1. Make supply list
2. Make shopping list
3. Shop for non-perishables and supplies
4. Make decorations if needed/cut & cover base
5. Shop for perishables
6. Bake cakes the Saturday before and freeze (I work full-time)
7. Make icing one week before
8. For Saturday event, remove cakes from freezer before going to work on Thursday
9. Thursday evening - fill and crumbcoat
10. Friday - take off from work - ice and decorate as much as possible
11. Friday evening - make kit and supplies to take to wedding (extra icing/decorations to be placed at event, etc). Load what I can in car.
12. Set up 1.5-2 hours before event (be sure to take pictures!)
13. Serve at event if needed
14. Pick up take-out on the way home
15. Unload car, eat, and crash!
Note: since I work full-time, I try to do as much as possible in advance. It also cuts down on the stress level.
can you give us a few details of this cake so you can get more help for "your" cake?
She said she wants a very small 2 tiered cake (columns). What is the smallest you can go?? I've seen pictures that look like the columns are just sitting on the bottom cake. Is there anything under the columns to help support? It looks like if you top cake is very heavy the columns would just sink in the bottom cake. Thanks for all your help!! I'm scared to death..... I know you always have to have the first cake but I just want it to be perfect!!! (or as close as can be 
)
Ok, you are describing what's called hidden pillars. They are basically columns that have little slider cups that rest on the bottom cake. The pillars go all the way through the bottom cake. You can find them at Hobby Lobby or Michaels. If you took couses, they are in you couse 3 supplies.
The smallest pan that is made is a 4" I think.
How many servings did she need? Remember that top tier is theirs to keep and is not included in serving size. All of the Wilton books have serving charts in them and will tell you how many servings you can get from any pan.
They have columns that slide right into the cake so you will not need dowel rods. I connect my columns to the top cake and be very careful they don't move cause if your off just a little it will tip. It will also look crooked. The smaller the cake the easier and if you have an extra person with some extra hands. They can help you as center it and put them in. My husband is a great help when I need him. He'll even make my frosting.
Nicki
I am taking course three now but we don't go over assembly until the next week. I think I will ask my teacher if she will give me a crash course after class wednesday... She didn't have a serving number because she said whatever I made was fine because I guess another family member is make some sheet cakes. It sounds like they just want a show cake... I have a 6" round pan. what is the next size that I would put under the 6". Would 8" be ok or is that still too small???
Sorry for all the questions!!!
Yes. Both cakes should be on cake boards. If you are icing in buttercream though, you can just put the bottom tier directly on the base. I like to use foamcore board (art section of Michael's/Hobby Lobby) for the base. I like to cut it at least 4" wider than the bottom tier to give myself plenty of room.
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