I'VE BEEN UP SINCE 3AM WORKING ON MY WEDDING CAKE. WEDDING IN 2 WEEKS GONNA FREEZE IT BUT IT IS COMING OUT TOO DARN HIGH. USED 2" HIGH PANS. 6"8"10". TORTED LAYERS WITH LEMON FILLING AND RASPBERRY. DOWELED EACH LAYER. THEY ARE NOW 5" HIGH EACH. WILL BE FREEZING SEPERATELY ASSEMBELING DAY OF. WANTED TO STACK BUT DON'T THINK IT WILL HOLD THE WEIGHT. WITH 4" CAKE STAND AND CAKE TOPPER WOULD BE 25" HIGH. VISIONS OF DISASTER. WILL THEY SET HARDER OR SHOULD I USE CAKE STAND THAT HOLDS 3 INDIVIDUAL CAKES? FIRST BIG CAKE AND NEED IT TO LOOK NICE ANY ADVISE APPRECIATED. 
That doesn't sound too tall to me, as long as you are doweled properly. On those sizes, I would do at least 7 on the 10", 5 on the 8" and one down the middle through all 3. I don't think I've ever done one the size you are referring to - so maybe someone else has better suggestions.
Good luck - I'm sure it will be perfect..it also sounds yummy!
i agree with Cakerer, as long as you have the proper support it should all be fine, my teir layers are always 5'' high after i add my filling, and they hold just fine with the proper dowel support. Just breath sweetie everything always seem worst then it really is when you deal with wedding cakes just breath
Thanks for your vote of confidence 
Thought I was doing something wrong. Just a nervous bride I guess 
First marriage at 52 and cooking for 60.
Thanks again. 
Birdbrain2, bless your heart,no wonder you're so nervous! CALM DOWN!!!!!!!! You will do great. Sounds like you have it under control. Like the others said, just dowel, and suppord well, and everything will turn out great. Can't wait to see the results!
You will do just fine!! Those are within normal for tiers. Just use proper construction and you will be fine!
Now I'm going to ask a ?? but don't panic:
What kind of boards do you have under the cakes? Cardboard rounds? If so, are they covered with something-foil, clear contact paper, etc. If they aren't-VERY IMPORTANT-you will need to "glue" each cake to a plastic separator plate with icing since an uncovered board can get soggy and weaken the structure of the cake.
Thought I would need sturdy borads so cut them from cardboard covered styrophome 1/4" from craft shop and covered in heavy plastic wrap. Did crumb coat, chilled, iced again and did cornillia lace. Doesn't look too bad. Will finish off with some piped BC and white chocolate molded shells tomorrow. after 13 hrs. exhausted. I never knew this would be so hard. Have to give you all credit and a big . I don't think I would last long trying to make a living from this. Thanks again.
Hi! congratulations on your upcoming wedding! I don't think I'd be able to make my own wedding cake - wow! You've gotten great advice already - i would just like to second the wilton plastic hollow dowels. I've only made one wedding cake, but it was a 16-12-8-6 stacked and the plastic dowels worked like a charm!!
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