I’ve done a couple of 4 tier cake and one 6 tier. It is nervy but you can do it! Just make sure you support each tier really well – ample dowels and thick cake cards or even drums to prevent flexing. I use royal icing to stick the tiers together too. Don’t travel with it stacked – transport it in 2 halves and assemble at the venue. Some might even suggest using a central dowel that runs through all the tiers for extra stability which works really well (I’ve only done it once for a design that wouldn’t allow assembly at the venue), but you do have to drill holes in all your cake cards which means you have to find the exact centre of each which I found surprisingly tricky!
I hope that helps a bit. Good luck!
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