Will be doing my first professional wedding cake next month(am a tad bit nervous..)

Now would like to know from those of you have done cakes before.....i will be making a tiered wedding cake...now...do u have to use a firmer textured recipe or risk it falling apart?

also..what do u find is the best way to attach gumpaste roses to the side of a cake(buttercream icing) so they dont fall off....

Any tips would be appreciated....thanks so much...dawn

My cakes are a fairly firm cake to start with, so i don't do anything different there.

As far as the gumpaste roses, i just use alittle icing to place on the side of the cake. Unless its really hot out then you may want to make those roses on toothpicks so they can be inserted into the cake.