In case you forgot, I am making the wedding cake for one of my very best friends, Amy, in August, and it is time to start prepping so that I am a pro by the time I get to the end of August. To prepare, practice, and perfect, I will be making mini cakes and cupcakes in the coming weeks to test my fillings and ensure my cake recipe is wonderful (which it is, hehe), and a complete full-size test run the third weekend in July (or maybe sometime in early August) for my twin brothers’ high school graduation party (which has yet to be planned, I do believe, so my coworkers may just be getting a gigantic mid-summer cake). And since sugar flowers last forever, it is never too early to start making those.
Well, the verdict is in and the cake will be as follows: A 4-tier round vanilla cake (they want the whole cake one flavor), with each tier composed of two 2″ layers of cake (so each tier will be 4″ tall). The tiers will be: