Hi, I'm making 2 cakes both covered in fondant. One is a 10 inch round and the other is a round 2 tier 10 inch bottom and 6 in top tier. I'm safe with the cakes being 2 layers of cake?? Please help I don't make to many fondant cakes and thanks in advance!

AWhat do you mean by "safe"? Like it won't collapse, or it won't be too much cake? Each individual tier of mine is made up of two separate layers of cake, with filling in between, and icing all around, and then iced, and [B]then[/B] covered with fondant if it's a fondant cake I need to make.

AAre you wondering if the two tier will collapse? You'll be putting in supports in the ten inch to hold the six inch up. Maybe that's what you meant?

Yes i mean collapsing, I will be putting in dowels for the tiered cake. 

I just wanted to be extra sure and confident that 2 layers of cake per tier is right and won't collapse. Thanks for response!

ADoesn't matter how many layers of cake the tier is. Internal support with cake boards and either a system like the SPS or dowels is what holds the second layer up. I do two layers torted and filled, so each tier is 4 layers of cake and 3 of filling. They end up being around 4-5 inches tall each. Also this goes for any tiered cake, not just fondant covered. Are you concerned the weight of the fondant will make the cake layers collapse?

Ya the weight of the fondant makes me a little nervous. I wasn't sure if I should tort the layers or not either I see so many made that are not forted.

As you can see from our posts, whether to torte or not is very subjective.  I prefer to torte.  As long as you use a relatively sturdy cake recipe (not something like angel food) and let it settle a bit, the weight of the fondant shouldn't be a problem.  You should be using a relatively thin layer anyway.

Is there a preference on using royal or buttercream icing for an adhesive for putting on fondant shapes and trim onto the already fondant covered cake? Is one better than the other for this process?

I never use royal to attach fondant accents.  I've used buttercream in the past, but honestly I prefer using a bit of vodka painted on.  It makes the fondant a bit sticky so everything sticks easily, dries quickly, and the alcohol evaporates.

Thanks so much for all the helpful info!!!!!! I am feeling much better about these cakes!!!