I did it once and will never do again. First of all, when I baked it in my regular pans, the sides sort of stuck to the pan so there wasn't a nice even crust.
The bride wanted it covered in fondant but I would only agree to create it in a buttercream finish. Fondant is just too heavy for such a light porous cake. Icing it in fluffy buttercream was a nightmare. Angel food cake is jiggly, not firm like regular cake, so it was hard to spread the icing. Thankfully they were happy with the idea of a "spoon" or rough texture to the icing so I didn't have to ice it to a smooth finish.
I stacked the same way as I usually do with the wilton separator plates and hidden dowels but getting the hollow dowels through the jiggly cake was again very difficult. The cake kept moving!
It can be done but it's a very stressful project. I can only imagine how difficult it must have been for them to cut and serve it to their guests. I would probably have given everyone a spoon and told them to dig in!!
First and last time for me!!! When I think of angel food cake, I normally think of a dessert in a bowl with whipped cream and berries - not a tiered wedding cake!