Hey Amanda
Looks like you’ve got some great advice. I make flour icing…the poor man’s Swiss Meringue Buttercream. I add some icing sugar to the recipe to make it a bit stiffer to pipe and to crust. Think Charlotte’s suggestion of simple buttercream would be the easiest for you. Are you covering in fondant as well? Buttercream takes practice to smooth…I’m still mastering thst one. And fondant covering takes practice too. Quite the challenge a 3 tier wedding cake. I only did 1 tier my first go. Hats off to you. Read up on covering, stacking and doweling yor cake. And practice, practice, practice…
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
