Wedding cake?!

Wedding cake?

my fiance and I are wanting to make our own cake for our wedding after looking around and seeing the unbelievable prices people charge for a wedding cake.
We are pretty much beginners to cake making so Im asking this in plenty of time to do many trial runs!
If anybody knows how to make a great wedding cake please let me know and any decoration tips and advice. Thanks!

1 day ago
The cake is for around 60 people, I dont mind if its 2 or 3 tier. We really arent picky on the flavourings whether its chocolate, vanilla, fruit or anything else we are open to anything at this stage!

I understand you want to do this yourself but with the time you will be spending and the ingredients you may find it is cheaper to hire someone to make it for you.. I did.. Look around for someone that does cakes from their home.. Check the papers for ads.. Or try a super walmart or grocery store and see if they do cakes.. check on the prices that way as well.. I have included several recipes so that you can see the number of ingredients to make the cakes plus you will need to purchase pans and other decorating materials... Good luck..

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Recipe Box
Classic White Cake

6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.

With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.

Makes 12 cups batter.
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Butter Cake

This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer taste everyone will love.

Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Makes 7 1/2 cups batter.

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Buttercream Icing

(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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Pastry Cream Filling

Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9" cake.

3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.

Yield: 1 1/3 cups