I am doing my first wedding cake, an emergency situation, the lady that was doing their cake had a death in the family, and so just called to see if I could do it...... It is a stacked cake 14, 12,10, and 8. They want white cake. So, I need a good recipe that will hold up. I have never done a white cake always do chocolate, or yellow from scratch. I have no problem with this short of notice doing a box mix, but wonder if the white box mix will be dense enough? Any help please!!!!!

I know I'm brand new here, but I would suggest the WASC recipe. Its posted here in the recipe section (sorry don't have the link). It's a white almond sour cream cake, & I think the flavor is perfect for a wedding cake. Its based on a mix, but its plenty dense enough. The recipe is also very easily manipulated to make other flavors (check out a thread called 'Gourmet Flavors')!! I love this recipe and now that I've tried it won't use any other recipe ever!!
Good luck on such short notice and congrats on your order!

Oh yes, I would also suggest the WASC recipe if you want to start from a box.

Many people actually use straight up box mix cakes under fondant. Just make sure you have a very reliable support system.

The cake does not matter, it's if you support the cake properly that counts in a wedding cake. You can use any box mix you want.