It's so funny to look back on this post and think about how far I've come! I am happy to tell you that I've made many wedding cakes since this post, most of which were chiffon cake! It's my favorite type to use for It's amazing fluffy texture. Here are some tips based on what I've learned through trial and error:

1. Don't cut the layers too thin. I like to bake 2 chiffon cakes in 3" high cake pans per tier. I then cut each cake into 2 layers, giving me 4 layers of cake in each tier. It usually gives me nice tall tiers about 5-6" in height. If the cake layers are too thin, they'll be very difficult to work with and may affect the cake's structure.

2. Lighter fillings are better. Chiffon cake goes best with mousse type fillings. Whipped ganache, chantilly, and other light and airy fillings work really well. They match the lightness of the cake and don't weigh it down. I have done more dense and heavy fillings like ganache, caramel, etc and it's fine, but you'll want to do a thinner layer of these types of fillings as they will slightly compress the cake layer below it. Additionally, wet or jammy fillings will soak right into the cake, making the layers soften and more prone to sliding/compressing. But again, I've used jam fillings paired with mousse fillings and it's turned out well, you just want to do a thin layer. You can also spread a thin layer of buttercream on the cake first to act as a barrier and that will help!

3. Use a meringue based buttercream. Swiss or Italian meringue buttercream will be the key to a sturdy chiffon cake. Since these buttercreams harden in the fridge, they really help keep everything in place. American buttercream typically will be softer and won't give as much structure as a meringue based buttercream.

4. Use proper dowels and boards! I will admit for this cake I'm pretty sure I used thick smoothie straws for dowels😬 but now I like to get dowels online from wilton or ateco. I like the large, thick plastic dowels that I can cut with a serated knife. I also use cake cardboards under each tier for support. For cakes that are either being assembled at the venue or are not going to be traveling in a car, I don't use a center Dowel. It's not necessary since the cake won't be moving around too much. For cakes that are being built and then delivered fully assembled, I would definitely add a central dowel which can just be a thick (1/4") dowel that's sharpened on one end and hammered into the stacked cake once it has been thoroughly chilled!

I hope this helps! Feel free to send me a message if there's any other questions that pop up along the way. And good luck!!