I've been approached TWICE in 18 hours by two different women asking me about doing a cake for their wedding. Currently they are wanting a tasting but are asking the typical questions as well. I'm entirely new to this and need to know everything I can to be as professional as I can be to get these new clients. Can you help me please?

I also have a potential large event for a gold cup race in May, how does this differ from a wedding?

Does't anybody know how to do a wedding? I need information ASAP please!

I think you're not getting replies because your question is too general.

What are you trying to figure out? What to do at a tasting, what to say in a contract, how to construct a wedding cake, what to charge, etc?

Cake is cake is cake. There just happens to be a woman in a white dress cutting this one.

True, but looking at OP's gallery, I would say she has a handle on tiered cakes already. Personally I would brush up on the final smoothed product, but honestly....cake is cake is cake.

Cake is not 'cake' when it's a 4-tier topsy- turvy buttercream cake and 108 degrees outside. That's when my wedding caketastrophe happened. And it looks like the OP has only stacked 2 tiers...small ones at that so I'd say she probably has lots of questions.
You need to know how many will be served. Then, based on the design the bride wishes you need to figure out to make it happen. You really need to be more specific in your questions to get more concise answers. Many factors affect the outcome, not the least of which is delivery and the question of whether you will need to stack on site or before. BIG consideration is getting the right support system in play and much of that depends on the height, the weight and the design of the cake. First figure out what you want to create and then ask how to get there--you'll get better answers I promise!

The OP said she wanted to be as professional as possible, so I thought she was asking for business help. OP?

Sorry, guess I've been at this so long, it doesn't occur to me to really differentiate between events anymore. Most of my occasion cakes are way more involved than the weddings around me.

My honest advice to you is practice before you take on a wedding cake. Be honest with them about your skill level and be honest with yourself. Don't feel obligated to do something that is outside of your skill level just because you feel pressured. You will have many opportunities for wedding cakes.

I only see two stacked cakes in your gallery. AZ was right, cake is cake is cake, but weddings are a big deal and that's a day you can't do over if you have any cake snafus.

If you feel like you are confident in your stacking abilities, then just focus on polishing up the finished product a bit. Overall you do very nice work!

Looks like the OP isn't interested enough to come back with more details.

For cutting a 12" cake you dont need a 12" knife. Cut the cake all the way around and as long as the knife goes 1/2 way thru then it will work.

For lifting the top off I use a flat baking/cookie sheet for this. There is no lip on it and it will slide between and lift it off.

A 50% non refundable deposit should be collected to hold the date with the balance due at least 2-3 wekks prior to the wedding (I would suggest a month in advance if it were me). If you cut the cake and clean up you should charge an hourly fee for time. Most bakers also charge a delivery fee. Depending on the venue where the event will take place they may require proof of business license as well as insurance so I would check that out in advance so you have it available when delivering.

Sugarshack has great DVDs that will take you step by step through stacking, smoothing buttercream and applying fondant. Her website is www.sugaredproductions.com

There are several threads on this site discussing tasting and contracts, just do a search or look in the business forums.

Thank you to both of you for your wisdom! I will take all of this advice and hopefully run to a wedding!