I've made two wedding cakes -- both for my cousins. I have been asked by my cousin's friend to do her wedding cake.
First she asked for pound cake and now she's leaning towards angel food cake. One is really heavy, the other is the opposite. She needs a 4 tier cake (serving 200) and I was wondering if anyone has any really good recipes and some hints.
I'm concerned about tiering either one -- but I figure (correctly?) that the dowels will hold the weight either way, right?
She WANTS whipped cream icing -- but the wedding is in Tucson, AZ over 4th of July. I told her that I'd recommend using a bakery if she is SET on the idea of whipped cream icing for fear it would melt in transit.
Don't do whipped cream. Like you said, it's AZ.
And I would get SPS - that way you don't have to worry about the cake falling.