Can anyone give me some pointers? I'm looking to make a three-tier cake for my daughter's first birthday party. I'm thinking a 12" round chocolate base, a 10" round vanilla middle, and a 6" round carrot cake top. Each layer will have buttercream frosting and then fondant icing. I love Delia Smith's recipes: in fact, that's all I ever use. Does anyone have any pointers on how to scale up her recipes? Also, will a chocolate cake (with buttercream and fondant) be strong enough to hold two layers above?