Recipe(tried): Tips regarding Assembling Tiers of Wedding Cake

Michelle -- You most certainly can use sponge cake for your wedding cake. What a good idea.

There are a few steps that are essential when assembling a tiered cake. These steps help to prevent the cake from crushing down on itself or from toppling over.

Each layer needs to be placed on a plastic or cardboard flat cake plate which is the same size (or only slightly bigger) than the cake layer you are adding.

Put a blob of icing between the bottom layer of the cake and the top of the cake plate to make sure the cake does not slip off the dish.

Use supports, such as skinny dowel rods (that you can cut to size) between all of your layers in order to prevent the cake from crushing down on itself or from toppling over. Cut the doweling to the exact height of each of your layers. The rods are placed inside each cake layer to support the plastic/cardboard cake sheet for the next layer. Use at least four dowel rods per layer to be sure the support plate is stabilized equally.

Another tip ---- When placing layers directly on top of the layer below, much of the frosting from the layer below will come off the lower layer of cake when the above layer is removed. To prevent this from happening, it is a good idea to put a fairly thick coat of sifted powdered sugar (or coconut flakes if you prefer) between the top of each layer and the next plastic/cardboard plate before placing the next layer on your cake.

The Wilton web site has some great instructions for building tiered cakes.
http://www.wilton.com/wedding/makecake/building/index.cfm

I hope this helps. And congratulations on your wedding Michelle. I hope your marriage is wonderful.