Frosting

• Even if you use fondant as the base layer on your take, you'll need to frost the wedding cake with about 1/4 inch of buttercream to prevent crumbs and bumps. Always cool the cake completely before frosting it.
  
  

Cake Support

• As you're stacking cakes to decorate them, remember to add support so that the cake doesn't sink into the bottom layer. You can use dow rods or drinking straws cut to size and placed in the cake as support.
  
  

Flowers

• You can make edible flowers for your cake using gum paste, an icing-like material that drys to hold its shape. You can also use fondant to create flowers, or check out real flowers that are edible and can be sugared.
  
  

Piping

• You can create elegant designs on your wedding cake using piping with royal icing. Practice with different tips on waxed paper before you begin piping on your cake, and start with simple designs, like dots.
  
  

Ribbons

• Ribbons are a really easy way to connect the layers to give the cake a professional look. They aren't edible, but they easily hide mistakes and gaps.
  
  

Storage

• When you're done decorating the cake, store it in a refrigerator until the wedding. Fondant-covered cakes can be stored at room temperature for up to 2 days.