Ive been asked to make a wedding cake using angel food cake and I have never even made one. I know the texture is much lighter and am nervous about frosting it and stacking. I do believe that the bride does not want the tiers stacked on top of each other and she does not want fondant, so this should make it easier. I would appreciate any tips. Also does any one have a good recipe that will cut nicely and tastes amazing?

I don't make this cake very often, but my mother used to make it all the time. The most important things about angel food cakes are 1) to make sure your bowls, beaters and everything that comes into contact with the batter are absolutely grease-free (I run vinegar over everything and then rinse it with water before I start) and 2) the cake has to cool upside down in order for the structure to set and preferably in an angel food pan, which is a ring-type pan, so that it can cool in the middle at the same time it cools around the outside edges. A light frosting is the best - boiled icing (a version of RI that you cook in a double boiler while you're making it) or whipped cream. Here's Alton Brown's recipe, which is a lot like my mother's:

Angel Food Cake
Alton Brown

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Best of luck with this one. She may have asked you to do this because she can't convince anyone else to make an angel food wedding cake for her. Have you seen any, .......neither have I .......and there's a good reason. I've found that angel food settles and constricts as it sits. Also there are special fork like gadgets made to cut angel food. If you use a knife the pressure of the knife compacts the area you're trying to cut.

I'm not sure how you would make an angel food wedding cake either..It is very spongy and crushes very easily..The icing alone would have to be thin and soft to avoid the weight.