AHi all

I would like to, if possible, make my own wedding cake. I have a couple of different ideas of different flavours per tier, and one of them would be carrot cake potentially.

I have made the cake already - what I am looking for is suggestions on the best way to ice it both to make it look like a traditional wedding cake, and also one that is robust.

Our wedding is in a beach environment and we will also be travelling down to the venue 2 days prior. I would consider icing it after I arrive there, if this is my only option, but would of course be happy to be able to do it before I travel down!

I've thought of having cream cheese icing covered with fondant - I am aware that fondant icing should not be refrigerated so not so sure if this is the best option. My latest thought was a robust buttercream/cream cheese icing type thing that will hold nicely!

Please let me know - recipes would be appreciated!

Thanks,

Amy