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Thank you everyone for the information.  Our Pastry Chef found a
carrot cake recipe that we want to try.  This person is a close
friend, so we know she will be careful.  My suggestion is to make your
own cake, unless you have a strong tie to the person or they have
experience doing Gluten Free work.   It is too easy to get some flour
accidentally in the cake when they baker is making something else at
the same time.  By the way, I once got very ill travelling in Israel
when I ate only the frosting on a birthday cake.  I never thought to
ask.

I just love the Brownies from Namaste.  I gotta believe the cakes
would be just as wonderful.

I separated out the results.  The top part is good advice plus the
suggestion of the Lemon Cake.  I have made it several times and it is
very good.

Congrats and good luck to everyone Celiac getting married.  

Here are the results of my search:  

* Do not go with something different, go with something you know will
turn out right. I am thinking of a friend who made a special cake and
it fell into crumbs.

* I used the sylvan border farms lemon cake mix.  My friends made mine
also.  They made a delicious lemon frosting to go on it as well.

* most wedding cakes are basic cake recipes "jazzed-up" with
the fillings...so if you have a great white or chocolate cake recipe use
those and find a filling you LOVE.  Some suggestions...raspberries, lemon
etc. You can also "soak the cake"(spread on top before filling and frosting)
with flavored liquors like rum, or vanilla etc

* The mix works well when you add an instant pudding packet to it also.

=====================================

* Our favorite gf cakes are the mixes from Gluten-Free Pantry.  For
something different, you might try their Spice Cake mix.  I add extra
powdered ginger and molasses and turn it into gingerbread.  If you
did use this cake, when it cools, you could dust it with powdered
sugar and decorate with fresh flowers.

* I don't have a recipe but have delt with planning weddings and
everyone I know uses Dietary Specialties White Cake Mix for their
cakes. It's the closet cake I've ever tasted to a white wedding cake
and the same texture. If you call them at 1-888-640-2800 or visit the
web site at www.dietspec.com

* In my opinion, Bette Hagman's cakes are the best recipes; she has a
lemon bundt cake that will make you cry with delight.  You probably
want to stick with something in the pound cake family; it has the
strength to stand up to layers and fillings.

The best way to add flavor is apply a simple syrup and flavoring mixture
(equal parts sugar and water boiled to melt the sugar and then add
whatever--liquor, fresh berries, what-have-you--just be sure to strain it
and then using a pastry brush), enough to soak the layer tops before adding
the filling and/or icing.

If you really want a wacky flavor (we recently made a bubble gum-flavored
cake), LorAnn makes concentrated oils that can be added to batter, icing,
and fondant.  (Fondant made by Wilton is gluten-free.)

* gluten free cheescake.  It was frosted entirely with pure whipping
cream and fresh strawberries, as were the other two layers, so you
couldn't tell the difference.  My baker made it without a crust, true
New York style cheesecake.

* The cookbook is the Gluten Free Kitchen. The author is Roben Ryberg.
I used the Red Velvet Cake recipe on p. 158 and the Velvet Icing on p.
166 of my book, the 2000 edition. ISBN 0-7615-2272-7

* Cakes that don't call for much flour in the first place tend to work
very well in gluten free versions. Angel food cake, which can also be
made in jelly roll sheets if you want lots of layers with some fancy
fillings (lemon curd, chocolate pudding, whipped cream, jellies,
frostings...), is a great choice. Ditto for tortes, which use nuts
instead of flour, but that could get costly for a large cake.
Remember, an angel food cake itself can be flavored any way you like -
it does not have to be the traditional vanilla and almond extract - it
can be chocolate, or lemon, or orange, or whatever - favorite liqueur,
even

* I bought cake blanks from Mr Ritts and frosted them myself. We were
not sure which kind we wanted, so we bought them all to taste ( we
went with the carrot)- worked very well

* You might try the recipes in Gluten-Free Celebrations by Carol Fenster. One
in there is for a coconut wedding cake and sounds very good.  

* Cause you're Special Yellow Cake mix is very good.  Available
directly from them or Glutionsolutions.com

* I would like to offer two mixes for sampling:
     Mom's Chocolate Cake Mix
     Cameron's Vanilla Cake Mix
I also have cake decorating supplies available that have been
researched as gluten-free.  The website is for information only at
this time, we are in the process of re-building it.
Laurel's Sweet Treats Inc
www.glutenfreemixes.com
[log in to unmask]
1-866-225-3432

* The best GF cake I've ever had is the flourless chocolate cake that was
posted a while back.  Everyone who's had it (non-celiacs) agree that it is
amazing.  You should use a really good chocolate for it.  I suggest
Scharffenberger semisweet.

* The cake mix I always use is from www.kinnikinnick.com . They have
the best mixes. Chocolate is my family's favorite. Non- Celiacs cannot
tell the difference. We've also had the white. Good, but the chocolate
is best.

* We'd planned to use Bette Hagman's Black Forest Cake for the Bridal
Cake and the Orange Chiffon as an alternate selection (for those
guests who didn't want the Black Forest cake).  The Orange chiffon is
a fluffy cake and extremely moist.  you can also make it in lemon. 
It's a very versatile recipe.   For frosting on the chiffon cakes I'd
planned to use a family recipe that was GF and lighter than
buttercream or royal frosting,   but frosting is the easy part.

* The top layer of our cake was a flourless chocolate cake, so that it
could be part of the cake at large.  It was on top because they could
only make it so large (due to the density) and so it would be above
any possible crumbles.  As soon as we finished cutting the cake, the
top layer was pulled and stashed in the kitchen so that no one would
eat it or contaminate it with anything.

* Whipped Cream Cake       

Preheat oven to 350º.        
         Grease an 8x12 inch pan.         Sift dry ingredients:        
   1 1/2 c. oriental rice flour (a must! Get at oriental grocery...)        
         2 tsp. gluten-free baking powder        
      1/4 tsp. salt           
Whip until stiff:        
         1 c. cold whipping cream        
Add:  2 eggs        
         1 c. sugar        
         1 tsp. g.f. vanilla 
       
Continue beating until no longer gritty.        
Add dry ingredients,  blend in w/ wire whisk. Pour into prepared pan.
Tap on counter to remove air bubbles. Bake for
30-45 min, or until it tests done. Top w/ cinnamon sugar while still
warm or cool well & frost.  Make a double recipe in a 9x13" pan. 
(from The Joy of Gluten-Free Cooking,  Jaunita Kisslinger)

* There are quite a lot of good info at the Delphi CD Forum Support
Group:  http://tinyurl.com/57nov
Once there and logged in (it is free), look at the msgs about wedding cakes:
http://tinyurl.com/5n77f
http://tinyurl.com/3qaxz 
http://tinyurl.com/5d67q
http://tinyurl.com/5kfvz
http://tinyurl.com/5grjm
http://tinyurl.com/3zz8a
http://tinyurl.com/672td
http://tinyurl.com/47edj
http://tinyurl.com/5ls3x

*Support summarization of posts, reply to the SENDER not the CELIAC List*