I have to admit, I haven't even listened to my podcast (I hate hearing myself! so weird!) but I don't recall saying anything about my chocolate caramel ganache layer because I didn't even touch or taste that layer! (Nor have I heard any feedback from my guests about that flavor, to be honest) I only cut through my Raspberry Buttercream layer of the main tier with Michael and that's the only flavor I had a chance to try. It was a little difficult to cut, but then again I don't cut large cakes often, and it was also difficult with FOUR hands on a little cake cutter (plus fondant is never easy to cut through)! I have heard from OTHER brides that one of the chocolate options can be hard, but I simply didn't have a chance to try it. I would not go back and change the flavors because it gave my guests an option between chocolate/caramel and raspberry. Neither I nor Michael are chocoholics, so we had white cake on both layers. My cake was good and I liked it a lot! If you're hesitant on a flavor, I would put that kind on your smaller top tier and keep the one that you're enthusiastic about on your larger bottom tier.
If you go to my photos on the photographer's Smug Mug website, the pages where all of my cake/cake table photos are located are on Pages 5 & 23 & 24 & 26
lorarodgers.smugmug.com/Weddings/Jillian-Michael
(The password is our last name. See my PJ or PM me for that)