See, and I see absolutely NO reason to assume that guests won't enjoy food just because it's NOT disgustingly laden with fat, dairy, and other things that even people with perfectly healthy digestive systems shouldn't have. You'd better believe that when Adam and I finally take the plunge, every single item we serve is going to be something I can eat, from the appetizers down to the cake.
I second the suggestions for the Seven Minute Frosting, which is one of the oldest frosting recipes in the book, and therefore it shouldn't be breaking news for any baker worth their salt.  I also second the suggestion for finding a baker who specializes in special dietary needs.
However, if you do decide to go the separate-cakes route, this was a good tip that I picked up in a bridal mag years ago, as a cost-cutting tip. Order a very small cake for the cutting - basically, enough for you to save your top layer for your anniversary, and another small layer below that - and order a sheet cake to serve to the guests. The bonus is that the sheet cakes are a LOT cheaper than a fully-decorated wedding cake, and trust me (as a twice-married myself and a wedding guest at least 2 dozen times), the guests will NOT know the difference. Cake is cake. The last wedding I went to (last weekend), half the guests didn't even eat it!
I actually don't remember the food at any wedding I've gone to, by the way - even the two that were my own! Haha.
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Re: Wedding Cake
