"I'm a former lead server/bartender at one of the biggest and more expensive wedding venues in my state. The thing that I saw repeatedly while working was that the large fancy cakes almost never got eaten. People do not like fondant for one thing, and for another, in order for a large cake to be structurally sound, it has to be stale. My advice, and what I did for my own wedding, is to have a decorative 6–8 inch cake for cutting and pictures, and then order sheet cakes for the guests. The cake will all be fresh since it doesn't need to support any sort of structure, and it costs way less."