I just wanted some tips - I have been asked to make my first wedding cake. Its a 16,12,8" stacked square cake. The decoration is very simple fondant with navy strip at the bottom of each tier and fresh flowers. I am using cake mixes (what ones are the best?). Between the layers of each cake will be a very thin layer of BC. I really don't want my layers to fall and am looking for some solid advice, I really want this to turn out nice! Also, how will I get the navy color fondant? I haven't seen any pre packaged - and don't like the taste of store bought either.
Congrats on your first wedding cake.
To get the navy fondant you will have to color it with a gel navy color.
Many people use MMF (marshmallow fondant) and really liked it. I haven't tried it yet but you can get the recipe on CC.
Make sure you follow proper stacking procedure and you won't have to worry about the tiers falling. Each tier should be on its own cardboard, the same size as the cake and make sure you use supports in each tier. Read the article on stacked cake construction and it will really help.
As far as using boxed mixes, I use Pillsbury classic white. Never had a complaint, only compliments on the moist cake.
Good luck. You'll get lots of help here at CC.
Hello,
Congrats on your first wedding order. I just finished my first last weekend and it went perfectly. I use Betty Crocker Super Moist and sometime Duncan Hines but prefer the Betty Crocker for denseness and moistness. Use lots of dowels and follow procedure for construction and level each layer for consistent height. Have all your cakes made and defrosted, icing prepared and all materials readily available on the day of construction. My cake took 9 hours total to construct, ice and pipe. It was an all fondant cake and I purchased my fondant vs. making MMF. BTW - Satin Ice fondant is outstanding to use. Typically I use MMF for decor which you could do for your navy trim. Just color it while you are making it. Much good luck to you and know you'll be just fine. You'll be so excited after your beautiful creation is completed. Make sure to post pics and e-mail me if you have any other questions. 
Man, I get so distracted looking at you people's galleries!! I forget what the thread was about. LOL
I second everything PaulaT just said. One thing I've started doing is spackling my cakes. I got the idea from Toba Garrett, only she makes her spakling paste using cake crumbs, filling and icing mixed together. Haven't tried it yet but will soon. Spackling is when you use a coat of icing to fill in all the cracks, gaps and other flaws in your top and sides before you do your crumb coat. It makes for a really smoothe straight side before you put on the crumb coat. I'm doing it on all my cakes now and really see a difference.
Good luck with your first wedding cake.
CarolAnn...you just use icing to spackle your cakes?
I do that too...but never knew it had a name for it! 
but yeah, I just pipe in around where the cakes are stacked together and other places that might need fixed and then add a thin layer of frosting all around the cake, making straight sides and top as if I were putting the final coat on and then let it crust before I really frost it.
Thank you to everyone. It all sounds so positive! I was reading the cake diasters section and started to make myself worry! I am sure now that everything will turn out all right! So far everyone has loved my cakes, and I am the most critical on them, I never think they are good enough!! If there is one thing I have learned from CC is that cakes are not perfect (although some of your guys' look perfect to me!)
I want to give myself enough time ahead of time since DH is in the wedding and I have 2 small children. What kind of timeline do you work on?
Thanks again everyone!
I always use Pilsbury and only get wonderful comments on the taste and moistness. I have a huge wedding this weekend. The brides cake is square 16", 12", and 8" and the grooms cake is 16, 12, & 8 round. I started baking about 2 weeks ago. I baked and froze them. You definitely need a lot of freezer space to start very early! I have used mmf and love it!!! I haven't ever put it on a cake and then froze it, but from what I have read on here it isn't a good idea.
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