Thanks to Pinterest, there are about a billion wedding cake photos to choose from!  Typically, a buttercream cake will cost less than a fondant cake.  However, not all designs can be achieved with buttercream, so keep that in mind when looking at cake photos.  Our buttercream cakes start at $6 per serving and our fondant cakes start at $7 per serving.  So here is the easy part – if you want a tiered cake with 100 servings, multiply $6 X 100 and voila, your cake will start at $600 for buttercream.  Does that mean that all buttercream cakes are $6 per serving?  The simple answer is no.  Just like not all fondant cakes will remain at $7 per serving, however, it’s a good place to start.
I usually fill and frost the cake the day before the wedding, so there's plenty of time to fix mistakes. Using a serrated bread knife or cake leveler, trim your first frozen cake layer so it is as level as possible. Place the cake on a cake board with about a half-inch clearance on all sides (you can always trim the cake board down if you don't use that much frosting). Pipe a circle of frosting around the circumference of the cake, and then neatly pipe in your filling. Place the next layer on top, and repeat until all the layers in this tier are stacked. Then use your icing spatula to apply a thin "crumb coat" of frosting all over the cake. Put this tier in the fridge for at least 30 minutes to set. After 30 minutes, you can apply your top layer of buttercream or smooth fondant over the cake if you're using it. Repeat with all your tiers.
Matthew is the founder of My Wedding Songs. He curates hundreds of song lists and has been published in Mobile Beat Magazine. Matthew is a charter member of the Las Vegas Wedding Chamber of Commerce and Las Vegas Bloggers Meetup organizer. His work has been referenced in Rock n Roll Bride, Ruffled, WeddingLoveley, Wedding Chicks, Offbeat Bride, Emmaline Bride, and 100 Layer Cake. Read more about his inspiring story.
First, add any decoration that will be easier to do while the tiers are separate, such as adding ribbon to the bottom or decorating the sides. Then, using a sharp knife, cut three to five pieces of plastic dowel rod to the height of your frosted tier. Arrange these in a circle in the center of the cake to provide support for the tier that will go on top of it.
For this particular cake, both the flowers and the cake can be mad quite far in advanc, which removes a lot of stress from the weddng week itself. Like all traditional fruit cakes the cake is made in advanced and soaked in small amounts of liquor ( I used brandy) over a few weeks or months. This will be familiar to anyone who has made a christmas cake.
Flower paste or gumpaste is a pliable dough usually made from egg whites, unflavored gelatine, and powdered sugar. There are an array of methods and ingredients around the world on how to make flower paste or gumpaste. The purpose of this dough is to create flowers and decorations for a cake. Due to the use of gum as one of the ingredients; it can be rolled very thin.[citation needed]
In the world of frosting, there are two big hitters: buttercream and fondant, and there are pros and cons to each—including cost. Buttercream is typically less expensive. Fondant, on the other hand, requires extra steps and materials, and can be difficult to work with, making it more expensive. But do your due diligence regardless and don't assume your cake will be less expensive with buttercream: You might want a smooth, seemingly simple appliqué finish on a buttercream cake, when in reality, this pristine style requires precision and time. Long story short, you may not save as much as you'd hoped. And some bakers may charge you extra for fondant, especially if you're requesting a lace appliqué or a detailed pattern design, so it's good to ask your baker these questions up front.
Your wedding cake may just be the most significant confection you ever buy, so it's key to know what you're getting into. A good place to start is by reading our top tips from wedding cake bakers from around the country. Next, the fun part (well, besides the tasting), is to start searching through wedding cake pictures to help figure out which wedding cake designs suit your style. From classic cakes to more ornate styles, we have something for every taste – literally! Then check out local wedding cake bakers to find a pro near you.
This is the most fun step, because it's basically an excuse to eat a ton of cake. Try a few recipes for each flavor of cake, filling, and frosting. If a recipe feels fussy or requires a ton of a very expensive ingredient, just scrap it. This is not the time to make a cake that requires lots of delicate folding and perfect timing. Pick a cake recipe that's foolproof and simple and you'll have one less thing to worry about. As it is, homemade cake tastes so much better than what caterers provide that it's basically guaranteed to be yummy. Mix and match cakes, fillings, and frostings to find what combination is both tasty and easy.
Now you can attach the stamens. At this point edible glue will probably not be strong enough, so use some high tack non toxic glue such as PVA. For each seedhead you will need four or five small stamen bunches arranged evenly around the head. Glue the stamens to the base of the seed head, squeezing the end tight to the base and the wire to make them stick. 
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