Wedding cake advice

[ClaireFromWork]

I'm making a wedding cake which is going to be lemon flavoured.

I'm thinking abut marzipan and have found on Squires two flavours that I thought might work well - one is almond and apricot and the other is hazelnut and orange.

I could always just use bog standard marzipan but was wondering if either of these two would work better, flavour-wise.

Thought I'd ask the experts...

Do you really need to put marzipan on, if it is not a traditional fruit cake? Could you not put the icing straight onto the cake? I would think ( in my opinion ) that is would be incredibly sweet.
I made my own wedding cake too ( saves a few £100! ) the bottom was traditional fruit, marzipan and icing, the middle - choc sponge and icing, the top - plain sponge and icing.

I could use sugarpaste but a layer of marzipan under the SP results in a much more even surface and I think a double layer of SP will be too sweet.

I often do 2 layers of fondant on sponge for weddings when the bride/groom don't like marzipan, it gives a smoother finish. I use marzipan on all wedding cakes if there is no objection. It just looks so much better.

I wouldn't use flavoured marzipan if you already have a lemon cake - it could complicate the flavour of the cake.

I agree, marizpan is almond flavour anyway and if you use a good quality one it will have depth of flavour - some contain brandy too!

I'm still unsure of using marzipan on a lemon sponge cake. I've never tasted one. If you use a 1:3 buttercream that should give a smooth finish if completed in layers.