One big wedding cake!

Wow! That's a big cake...big and beautiful.

wow, big beautiful cake!! love it :)

Your butter cream is so smooth. What recipe do you use?

That was the Italian meringue recipe from the Cake Bible. I just use the classic method of crumb coating, chilling, then lots of icing to cover the top and sides so that there's plenty to take off while you're smoothing it. Once I get it smooth, I chill the tier, and then go back over it one last time dipping my spatula in hot water (wipe off the water and quickly run it over to smooth out any little imperfections).

beautiful! It sounds yummy too!

I would love to be able to master a Swiss or Italian BC. Have alot of work to do to get to this point. About your fillings: Do you just mix some lemon curd into your BC or did you have a layer of each?

I actually make a buttercream with lemon curd as the base. Take a batch of room-temp lemon curd and start beating butter into it until it holds it's shape like buttercream. It's really just a compound butter, but that's what buttercream is!