As for as the taste goes I like the yellow cake. What do you use for wedding cake. I don't think customers really know the difference between the two flavors. Any suggestions?
White cake seems to be what everyone expects a wedding cake to be, but trends now tend to lean toward a wedding cake being any combination of flavors. For white cakes; however, I tend to prefer a recipe that uses whole eggs vs. just the whites. It seems to make a moister cake, IMHO.