Oh my goodness, I've just begun making cakes again after a few months. I'm a bit nervous about this task. I have only done a couple tiered cakes. I've been asked to make a 3 tier square butter cream aqua color with white accents wedding cake. They also want top tier and bottom chocolate and the middle tier white. They only need to serve a rough estimate as of now is 60. The wedding isn't till Feb 9th. So my questions is what size pans would be best? Also, what brands do you all use? I personally do not like Wilton pans.
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First Wedding Cake........
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