Thank you so much for this blog! I recently made the wedding cake for my daughter's wedding and this blog and Dede Wilson's book (your recommendation) as well as Chef Alan at Global Sugar Art all provided great advice. I didn't want my cake duties to get in the way of the festivities so I made three tiers which I decorated and froze separately a week before the wedding . Two days before the wedding I made an additional sheet cake for the kitchen to insure that there would be plenty of cake. I was so glad that I made the cake in advance and used a three tier cake stand (Wilton) so between the ceremony and reception I merely had to place the cakes on the stand and add fresh flowers as the additional decoration. I went to place the Willow Tree topper on the top tier and realized I forgot to bring it! More roses were placed on top and no one was the wiser! The reception venue allowed us to bring the frozen cakes the day before so they slowly thawed in the walk in refrigerator and there were no condensation issues. I kept things simple with the decorations and piped a vine pattern on the sides of all three tiers in white on white American buttercream frosting and shell borders on the top and bottom of each tier. It was a labor of love and I was thrilled my daughter and her fiancé asked me to make the cake. I'm happy that I wasn't overly ambitious in my design and made a lovely cake that tasted even better than it looked. I followed your advice and practiced and made several types of buttercream frosting in advance for the couple to taste and decide what they preferred. I was so afraid of overbaking the large tier that I ended up undercooking one (okay two!) and had to made additional layers. I don't know why it didn't dawn on me to use my thermometer! Thanks again for the great blog and the recommendation for Dede Wilson's book.

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