The bride made one special request, to use her Great Aunt Lou's Buttercream frosting recipe. Her family is obsessed with it and they are all really excited I am going to use it on the cake. It has good flavor, but I am not in love with the texture. The recipe calls for regular sugar and I am the kind of person that prefers a smooth frosting vs. something with a gritty texture. But hey, it's not my cake, so I'm making it. It is a very old fashioned way to make buttercream as well, with cornstarch and milk for body, and a combo of butter and shortening. I think it will frost nicely though. It is fairly thick and will smooth out nicely. Did I mention they all love it?
I am about to order my pans.... the tiers will be 14x14, 12x12, and 8x8. I am also going to experiment with a heating core (which has been recommended for larger pans than 10x10 but if any of you have insight that says otherwise please let me know!
I hope this cake will be a success. I'd like the opportunity to do a few more, especially if this one comes out straight and pretty. I think that wedding cakes offer a great deal of creativity, and even more of a challenge. I'll keep you posted on my practice this month.