Hello all, I am going to be making my friends wedding cake, and I am not sure which type of cake is best for constructing and frosting layers easily.
Are butter cakes or a genoise with simple syrup too heavy (even though several cook books suggest butter cakes) ? Is a sponge cake a better bet because its light in weight? If you have any tips please let me know, and anything else for the process.
I was thinking that maybe you could ask your girlfriend, who is going to be the bride, whether she could give you ideas. She may have some definite preferences. On the other hand, you could find a couple of cake recipes with pictures that you like and run it by her as to which cake she would like on her wedding day. I hope this helps a little. All the best.