Thanks for the kind words, Chaelene! To figure out the best size for your tiers, I would start by figuring out how many guests will be eating the cake. That will give you a better idea of what sizes to make so you have the right amount for people to eat. I like to have a 2 inch difference when making tiered cakes (ie a 4 inch on a 6 inch, 6 inch on 8 inch, etc). And I’m not much help about fondant icing since I don’t work with it but I would recommend using the same finish on both tiers (all fondant or all buttercream). Hope that helps!