AWhat size pans would you say I should use? I was thinking a 10 & 8... How many layers should I use for each tier? This is my first tiered cake. The top layer looks like it has 4. The bottom maybe 3? Should I torte all layers and full with buttercream? [IMG]http://cakecentral.com/content/type/61/id/3223357/width/200/height/400[/IMG]
AHow many do you need to serve? That will make a difference.
In the nicest possible way, may I suggest you take a look at this Wilton page on cake basics?
I mean this to be helpful, not mean or critical. Based on the questions you've been asking on Cake Central, it sounds like you are very anxious about making a tiered cake, and that website is helpful. I use and have used a lot of different sources to educate myself over time (and it has been years now and I'm still learning). Here are my suggestions based on personal experience: Invest in some good cookbooks and cake decorating books (you can even take them out from the library). There are also great classes, some free, on Craftsy.com, and lots of cake related videos on youtube as well. Google is also a great resource -- type your question into google and you will get a bunch of links many of which will be relevant. Learn all you can, not just from Cake Central, but from all these and other sources.
All of us on here have spent time researching, experimenting and trying recipes and techniques that worked, and lots that didn't. I'll bet almost everyone has had to re-bake cakes that failed at some point. Don't be afraid to try and have it go wrong -- that's one of the best ways to learn. If you baked the cake with the 'wrong' number of layers, then worst case, you won't be happy with how it looks. If that happens, remove a layer or bake another one to add to it. Torte it or don't... it is up to you as both ways are fine as there is no "right" answer. It might be easier to start without torting if you're worried about it.
As for your question, you could make that cake in any of a number of pan combos. What will drive the cake pan sizes is how many servings you need. Check out the wilton.com link above for their cake serving charts as they will tell you how many people each pan size serves. And even if you make tiers that are 3" different in size (for example, 6" and 9" instead of say 6" and 8"), that's okay too. Your cake doesn't have to be an exact replica, and probably is better it if isn't. The design and execution -- including the bows, rosary and bibles -- will determine if the cake is a success. Making tweaks or even changes to the design won't make it a failure; they'll just make the design your own.
I hope you take this in the spirit it was intended. Hope this helps.