I had the privelege of making the wedding cake for my brother-in-law and his cute new wife this past week. It was quite an undertaking, but everything came together and I loved the way it turned out. Even better is that the bride loved it. That's all that really matters.
I did 6, 9, 12, and 15 inch tiers. 2 were a chocolate fudge cake with vanilla buttercream filling and the other 2 were a butter cake with a chocolate ganache filling. I covered it in fondant instead of icing it in buttercream because it was an outdoor reception in August, and I just didn't want to run the chance of it melting. The stringwork and roses were done with royal icing and some of the other little borders were done with buttercream. My mother-in-law did an amazing job with the flowers for the cake as well as everywhere else (she is an amazing florist and is fabulous at doing flowers for weddings). They cut it about 2/3rds of the way through their reception and it all got eaten (except the top tier of course--that's for their 1st anniversary). I'm glad that it tasted good too.