How to make a 3 tier wedding cake?!

this site give a pictorial on assembling tiered cakes it might help you. I usually use something with a bit more density like a pound cake. Just remember your supports and you should be fine.
http://lenascakes.blogspot.com/search?updated-max=2011-12-14T17:55:00%2B11:00&max-results=7

What recipes do you use? Do you make each layer a double layer?

This is a video from Edna De Le Cruz. She makes it look simple, but it is not. She has many videos and her website has helped me a lot. I hope it helps you too.

http://www.youtube.com/watch?v=NvaCSW78ybc

http://designmeacake.com/

The last one I did was a coconut pound cake. But I have also done stacked tiered cakes with just chocolate or yellow cake as well.

COCONUT POUND CAKE
2/3 c. coconut
1 c. butter, softened
½ c. butter flavoured shortening
3 c. sugar
5 eggs, at room temp
3 c. flour
1 tsp. baking powder
1 c. milk
2 tsp. coconut flavoring
1 tsp. vanilla
Heat oven to 325. Beat butter and shortening together until fluffy,
about 1 min. Beat in sugar till light and fluffy. Beat in eggs, one at a time, until blended.
Combine dry ingredients and add alternately with milk. Beat in coconut flavouring and
vanilla. Pour into pan. Bake 1 hr. 30 min. to 1 hr. 45 min. until wooden skewer inserted
in centre comes out clean. Cool pan on wire rack 20 min. then invert pan onto rack,
remove pan.
I make each tier two layers. Usually 2 10" and 2 8" and 2 6" cakes. Dowel the bottom and middle tier and a board on each cake and a large dowel in the middle as well
I love Edna’s tutorials for making flowers! She has helped me out a lot too!

Thank you guys!! Any recipe for like vanilla or white cake?

I really like this one, it has turned out really well for me. Moist and holds up well.

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

what does the parchment paper do?

Don’t know… I don’t use it sorry forgot to take that out. I use baking pam

I mix up a batch of ‘cake release’….Makes cakes slide right out of the pan AND they are almost crumb free!!!!

Mix 1 cup flour, 1 cup veggie oil and 1 cup shortening. Mix at high speed until there are no lumps! Keeps in an airtight container for up to 6 mos!

Use a paper towel to grease the inside of your pan. I usually will put a parchment circle on the bottom as well.