OK OK it's obvious from the pic of my grad cake that I need some serious
help with my tier construction! Why is my bottom tier leaning badly on the left side? I'm not experienced in cakes...just branching out from my world, which
is cookies. What should I be looking for when I add each layer on top of the filling? Or, is my butter cream layer (before I add fondant) the area that needs the work? I'm longingly looking at pics of cakes that are straight straight straight on the sides, and have flat tops with crisp edges!!! I want to do that too! 
Can someone take pity on a cake newbie and try to help?
Thanks so much!
which cake is it sorry?
Im not to sure when it comes to butter creams and that but im sure it would be the same kind of thing as when i stack mudcakes covered in fondant.
First I level the cakes to make sure that the cake is at the same height and that all the sides re stright and even. Then I dowel and all the doweling rods are at the same height just a little bit taller then the cake itself, so if you if you do this then your cake should be all stright.
PM me if this doesnt help and i will try to explain it better... sorry 
When I assemble my cake layers, this tool helps a lot. It is a torpedo level from Home Depot and I can tell right away if my cake isn't level: http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100081915&N=10000003+90401&marketID=401&locStoreNum=8125
Wow...a torpedo level...for cakes!!! I would never have thought of that...great idea! 
I'm ok with the level top, but what about the SIDES...would I hold
the level against the sides of the cake and then "shave" off cake so it's level?
My problem was with the sides of the cake. I'm not even really sure where to begin to "shave" a cake...how do I do that? Again...thanks for helping!
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