I'm making a two tiered birthday cake next week, one cake tin is 10" the other 8". I want to do a basic vanilla cake with butter cream filling and I'm going to cover it in chocolate ganache. Can anyone give me a good cake recipe for this, and advice on scaling it up/down for both tins? I've found lots for 8" but have no idea on scaling it up for the 10" tin or how to change the cooking times accordingly. Also what's the best way to make it tiered? This is my first impressive cake and I really want it to go well. Any help or advice you can give me would be much appreciated.