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i think i'd like it frosted with multiple layers, i do have the different size pans so i could make a little "tier" cake.... but nothing too crazy, 2 tiers are enough.

@nyceater - the bee sting cake sounds so good, would you have the recipe? maybe that could be a little back-up dessert.... or for another day. i love the idea of apricot curd -- i could probably put that into the wedding cake, whatever it is.....

I will try to get the recipe... things are a bit in flux since my grandma is in the process of moving into my parents' house so I'm not sure if the recipe is easily accessible. The recipes I've seen online aren't what hers was (they all use yeast and I definitely don't think her cake does).

But I also really like the idea of apricot curd!!

Here is one that looks closest to my grandma's, I think (in case I can't get hers) - http://www.recipezaar.com/Bee-Sting-CakeSponge-Cake-With-a-Homemade-Custard-Filling-187679

Hey pooch - send me an email and I can provide assistance - I've made tons of lovely special occasion cakes for groups larger than that and have never used fondant - just meringue buttercream and fresh fruit and nuts.

I actually have a great idea for you to use up those apricots...

We had a croquembouche, which is a pyramid of profiteroles held together with caramel. You could puree the apricots and make an apricot custard to fill them with. If you want, you can put out various sauces...maybe white chocolate and raspberry.

My mom makes and sells a lot of fondant special occasion cakes, and her secret is a rum syrup that she pours onto the cake -- it soaks in and is so delicious and moist -- She usually will make a yellow or white cake -- while still warm and in the pan, she pokes holes all over it -- let it cool and put it on your platter -- then she makes a syrup of: 1 stick butter, melted, 1 cup sugar, 1/2 cup rum (this is for 1 pan) -- bring to a boil, then pour all over the center of the cake and let the goodness soak in. Doesn't really go w/ the apricot theme, but it is delicious. It's nice for fondant cakes, which can be a little dry w/o buttercream frosting ...

Here's the recipe:

Use an 8" spring form pan. Spray only the bottom of the pan with flour spray.

1 ¾ cups flour
3 tsp. baking powder
1 stick butter – or margarine and 1 tsp. oil
2/3 cup sugar
2 eggs room temperature
1 tsp. vanilla
If using margarine- 1 tsp. butter flavor
6 Tbsp. of milk –alternatively, you can try 4 Tbsp. milk and 2 Tbsp. sour cream and 1/8 tsp. baking soda
1/8 tsp. salt

Sift the flour and baking powder. Cream the butter until fluffy, then add sugar gradually as you are beating, beating until light. Add eggs, one at a time, beating well after each addition. Add flavorings. Add dry ingredients at #1 speed alternately with the milk (and sour cream if using), one third at a time. Stir only enough to blend thoroughly, do not overbeat.

Spread into greased and floured (bottom only) 8” spring form. Cover with topping (below).

For topping:
½ cup slivered almonds
1/3 cup sugar
4 Tbsp. butter
1Tbsp. milk

Heat together the almonds, butter, sugar and milk until the sugar dissolves. Put a teaspoon of flour (use sifter or strainer and finger) over the top of the cake batter. Pour the almond mixture evenly over the batter, then bake at 360 degrees for 35 minutes or until cake tester comes out clean.

Let partially cool in pan. Release the side of the pan and take out of sides of spring form; let cool completely. When completely cooled, release the bottom.

Slice into 2 layers- upper half a little thicker than the lower half. Spread filling onto lower half, and top with upper half.