This was a fun and easy cake to make! I used pan sizes 10", 9", 8" (x2), 6", and half of the small sports ball pan by wilton. I was brave enough to do this with white cake but stacked, carved and let sit overnight so it could settle before I iced it and covered it with fondant. It is best to start your carving at the bottom for a cake like this as it gives an easier, more clean angle and helps prevent the edges of your cake from coming of in chunks. I also did my fondant in 2 sections, leaving a seam in the front and back (which people said made it look more realistic) and it won't weight your cake down, as opposed to drapping your fondant over the top like normal. I used one wide plastic dowel for the center support and 4 wooden dowel rods around that. The support was perfect and my cake didn't sink or sag at all and was very stable. TFL!