Lauren,

I love the ideas already posted here. One more thought for you....

One of the most successful wedding cakes I did was when the bride had me do each layer a totally different flavor. The base was chocolate. The next layer was carrot cake, and the third layer was white almond. (I do not rembember what flavor we did for the top bride/groom layer.)

In this case the frosting she had me use was a crisco-based frosting. I used the same white-almond frosting on the entire cake. Crumb frosting the layers makes that easy. This was a winter wedding and heat and the crisco-frosting was not a factor.

Hope this helps. Keep using your imagaination. Your creativity sounds wonderful to me.

Kel