I am making my sisters three tiered wedding cake for her August wedding. I need some help. I have been practicing and trying out different recipes but I am having some trouble with the cake and fillings. Does anyone have any good suggestions or trusted recipes? Also, I can't seem to get mine perfectly straight and flat. Is this something that just comes with practice? And should I ice it when the butter cream is totally soft, like right after i've whipped it, or is it better to do it when its a little harder? Any help would be greatly appreciated. thanks!