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>Has anyone seen(or eaten) a gf wedding cake?  My lady and I will be
>married in July and it would be great to have the real thing.
 
I have lived glutenfree for the last 11 years but faced the same
problem when I got married two years ago.  Although I bake gf at
home, most of my homebaked cakes are heavier and lower than the
flour-based cakes.  And, although my family and I will eat gf
cakes without problem, those who are not used to them do not find
gf cakes to their expectation.
 
Consequently, we settled on a 3-tiered wedding cake, with the two
lower tiers made of what-based flour and the small tier on top
(traditionally the 'bride's cake') made of cheesecake (crustless).
My husband and I cut an ate the cheesecake (and took home the
remainder) while the guests ate the regular cake.  We didn't try
to hide the difference, but I doubt that many people knew it
anyway because the baker had decorated all three tiers the same
way.
 
                                BJ