There is so much to think about when planning for the mechanics of a cake. First, all the tools to bake the cake: pans, parchment, ingredients, spatulae (plural of "spatula," obvs). Then, all the decorating tools: cake boards, frosting, fondant, rolling pin, ruler, more spatulae. And then, the transport: non-stick mats and cake boxes.
About two weeks before the wedding, I realized I needed to get serious about this. I can make the buttercream and fondant far in advance and freeze the former and store the latter, so I figured I could give myself a weekend activity and get those out of the way. Along those lines, I thought it would be fun to chart out exactly how much of all my ingredients I would need to buy to complete this monstrosity.
That was a mistake:
It was intimidating. Working in stages helped me, because I could compartmentalize the amount of butter I'd be handling, so I highly recommend doing whatever you can in advance.
As for actual tools, here's what I can recall needing (sadly enough, I already had most of this on hand):
You could actually probably get away with less tools, if you're willing to do more dishes or do more by hand, but this was the ideal mixture I had going into this. Each recipe in this section notes what to use when, so there shouldn't be any surprises.