It probably would have been simpler, but wedding cakes are sort of a soap box of mine. I have this revolutionary idea that they should taste good. Crazy, I know. I understand all the reasons they need to be pretty, but I firmly believe they can be both beautiful and delicious. Most wedding cakes, even if they are sheet cakes, for logistical reasons have to be made at least a day ahead, and usually it's a few days ahead of time. I'll admit, this makes it much more difficult to achieve a good tasting cake. There's a reason most wedding cakes and even restaurant cakes are dry: they were made at least a day ago and they've been stored in a fridge. Most cakes are made with oil or butter and those kinds of cakes should be stored in a fridge for freshness, but they should be removed at least 30 minutes before serving so the cake can soften back up again. So you're combating dryness and hardness. Most bakers, I think, just accept that the cake isn't going to taste great and concentrate on making it look good. However, they don't help the taste issue by using fondant. I don't care how pretty it makes your cake look. I don't care how smooth the cake is. It tastes like poo. Sorry. Like I said, it's kind of a soap box with me.
Anyway, it took a lot of looking, but I finally found my cake. I could make it ahead of time and it would still stay moist because the cake was soaked in a milk chocolate ganache syrup. Then it was iced in dark chocolate ganache (much tastier than fondant), and the whole thing was covered in a chocolate lacquer that gave it a smooth, shiny surface that also held up well in the heat of an outdoor wedding. I topped it off with fat chocolate curls for a simple decoration. I won't post the recipe here because it's five typed pages, takes multiple days, and is easily the most involved cake I've ever made. Trust me, unless someone is getting married, you don't want to make it. If you'd like to try it, it's called Deep Passion Chocolate Wedding Cake and it's in the cookbook Rose's Heavenly Cakes by Rose Levy Beranbaum.
Finally, I'd like to make a plug here for my friend Hannah Kline. She made the wedding cake. Here's a picture of the two of us at the wedding in front of our masterpieces. I have had the pleasure of eating several of Hannah's creations, and they have all be very good. She doesn't normally do weddings, but made an exception for Amber. She normally does cupcakes, cake balls and pops, cookies, and other small cakes. Sadly, she just moved from the Durham area, but if you live in Houston, TX, check out Hannah Kline Cake Design.