How many tiers should the wedding cake have? Should the tiers be separated with pillars or stacked? Chocolate, vanilla or almond cake layers? What flavor buttercream? Fresh lilies or marzipan roses? Lemon curd, blackberry curd or both? Decorate with ganache, ribbons, gold dragees, nuts or icing? The Wedding Cake Book offers you the answers to all of these questions, along with complete baking and decorating instructions for thirty gorgeous cakes, all beautifully photographed.