I made my first wedding cake for a friend of mine. Of course I was very nervous because it was a big job for me. I usually do specialty cakes or homemade cakes and pies. The cake turned out okay, but my concern was it seem to be heavy. How do I change the density of the cake, especially when it is homemade. Some people told me to add more milk, or add merinque powder. Any suggestions. Here is the picture. I hope you all can see it.

Are those tiers heart shaped? I always like pink black and white. So, which recipe are you using? Need to know that to figure out what you mean by "heavy". I don't know what those tier sizes are, they look big, and big cakes are heavy. Assuming you meant hevy in a weight sense, not texture.

They are heart shape. I believe the sizes were 14, 10, and 6. I used a basic yellow cake recipe and the texture of the cake was heavy and not light. Some of the guests said that the cake had a good flavor, but the texture was heavy. Plus it was hot that day and it was outside so some of the pedals fell off. (two or three)

To a person who is used to cake mix cakes, a scratch cake will seem heavy.