I'd love to practice & do tiered cakes. I know the real $$$ can be in wedding cakes and while I'm not there yet - and I don't have a certified kitchen yet - I know that I need to start practicing now. The problem: I don't know ANYONE who has ever ordered a tiered cake for a birthday, anniversary, etc. - anything other than a wedding. I don't want to make a bunch of tiered cakes either b/c I know I don't need to eat them - and I don't know anyone who would - plus I don't want to always give away big extravagant designs for free. I've heard of using cake dummies - but isn't that kind of a waste of buttercream and fondant? and how does that really help me practice baking the cakes & doweling them?
I also love some of the stands Wilton makes where there are three different "levels" or 3 different "floating tiers" - but no one I know would order that much cake - and if they did, they'd prob. just want some stupid sheetcake anyway.....
What do you all do? Or do you just get a lot of orders for tiered cakes?
I get tiered cake orders (for other than wedding cakes) a lot, but it just depends on how you present it, and what your price points are. Bright colors, topsy turvy cakes, gift boxes, all possiblities for birthday, anniversaries, etc.
I think that dummy cakes are a good way to practice the look of tiered cakes, but not the dowelling. You can decorate them with royal icing and fondant, and they'll keep pretty much forever. You'll get tired of them before they go bad. As far as practicing structure and dowels, and not making the actual cake, I'm not sure you can do that. If you think no one is going to order that type of cake though, maybe it's better to focus on what you think they will buy and try to perfect that in the mean time.
Just my opinion.
You can't make a cake without breaking any eggs. 
Make tiered cakes for family birthdays or holidays. You're going to give yourself a lot of stress if you do get a paid order for a tiered cake and you need to spend a lot of extra time, or don't have any experience.
Or use the cheapest cake mix (undoctored), icing (Pwdr sugar is less than $1), and fondant (wilton with a 40% off coupon) and practice away.
I wouldn't call it a waste if you are gaining experience you can't get in any other way.
Use the opportunity to develop recipes for cakes and fillings and icings and combinations. Hobby or business, it takes time and money.
Wilton 3 class teaches about tiered cakes. It's a great jumping off point. Someone to take you step by step and answer all your questions.
Another idea is to make a cake for a display or competition.
Have fun with it!
The first "fancy" cake I ever made was a tiered 10, 8, and 6. If you follow the wilton instructions it really isn't difficult at all. I think it just looks more intimidating than it is difficult. My guess is when you make your first one you will wonder what you were so worried about. =-) remember it is just cake and have fun with it.
I I practice with the real stuff. I take them to work...send them to work with my DH...donate them to fundraisers.
You could always say it's PR for when you do get your kitchen up and going...everyone will already be familiar with your stuff
I do them just to do them. I've been called crazy more than once...I get up in the morning bake cakes and make icing...drive a hour and 10 minutes to work thinking about cakes...decorate cakes for 8-12 hours at work...drive a hour and 10 minutes home thinking about cakes...get home and play with what I baked that morning...get about 4 hours of sleep...get up and do it all again...I do it for me. Added pleasure comes when someone else appreciates my work.
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