Bite sized is the best size in my humble opinion.
I've always had a fascination for things in miniature. When I was little, I loved my doll house and was constantly searching for things to turn into mini furnishings. Even though I detest adults wearing those Crocs shoes, I think the kids sized ones are the cutest things ever. While in pastry school, I always wanted to make everything in mini. Mini tarts, mini cakes, bite sized cream puffs. It is a serious obsession, and maybe the reason I have never really been drawn to making wedding cakes (well full size ones). However when my younger brother announced he was getting married, pastry chef big sister had to step up to the "plate" and offer to make the wedding cake.
I consulted with my good friend Kristen from Let Them Eat Cake because her cakes are beautiful, elegant works of art I would love to mimic if I were to start making wedding cakes on a regular basis. I calculated recipes, amount of ingredients, and timing. My lovely Aunt Pat offered me use of her kitchen, her hands and moral support for 2 full days while I tackled the Purple Polka-dotted Beast!
Four tiers of double-layer, Vanilla bean syrup soaked, white velvet cake, sandwiched and covered with French Vanilla Buttercream and Fondant accents later, there were no catastrophes or meltdowns, but I was done. It is not a task for the faint of heart or scared of butter and sugar. Many people said it was the best tasting wedding cake they'd had. My Dad longed for another piece to have with a cup of coffee. And the little kids at the wedding loved eating the fondant dots like candy. It was delicious, I ate more then my fair share, and my aunt had a freezer full of left over trimmings for turning into parfaits and other delicious creations.
Although I've said before I am not a huge fan of cupcakes, I would have enjoyed making this cake on a much smaller scale.
The Newlyweds and their cake