I have my first "real" wedding cake this weekend and I'm going crazy!
I've done last minute wedding cakes, wedding cakes for friends, casual wedding cakes for just the bride and groom and theme wedding cakes but this is my first real booked 6 mths in advance had a tasting and the whole nine yards wedding cake.
I even have to deliver it to the wedding chapel.
I don't know why but it's got me really nervous, I hope it's not womens intuition.
To top it off the bottom 2 layers (12" and10") are fruit filled and that makes me worry about the stability.
I've done fruit filled cakes before and never had a problem, it's just that my pineapple filling was a little on the "lose" side, but I'm just being a worry wart.
Sorry about whining,I just want Saturday to come and go with no disasters!

I ix my fruit fillings (the sleeved type) with whipped bc. Keeps everything very stable.

Be sure to use a very stiff damn.

I put a thin layer of bc on both the top and bottom layers of cake so the pineapple filling is sandwhiched between bc, and I used a thick dam of bc, so I'm hoping that will do the trick. I wish I had time to get the SPS, suddenly my straws are'nt looking so good!

I know that several people on here swear by the straws, but I would never try it. At least get the (shudder) Wilton hidden pillars and cut them to length.

What is a "sleeve-type filling" please?

HERE:

http://www. sugarcraft. com/catalog/misc/pastryfilling/pastry.htm

Try this link:

http://www.countrykitchensa.com/ckideas/Pastry_fillings.aspx

How did the wedding cake go this weekend? I totally sympathize with the nerves! Even though I love cake design I always say the best part is driving away from the delivery!

Yes, how did the wedding go? Cant wait to see pictures.