I love the idea of the Victoria Sponge as a wedding cake, but am curious about how it would remain fresh on a hot Summer's day. I've read that cake makers tend to make a Madeira sponge as it will remain moist for longer. You can also use buttercream rather than cream. I like the idea of a naked cake, yes I said naked. Un-iced, dusted with icing sugar and dressed with fruit. I don't think cake-makers are generally that keen to make these due to the logistics of making the cake on the day and delivering the cake just before the wedding breakfast. Perhaps this is the ultimate DIY wedding cake. Perhaps I'll make one for my Mad Hatters Tea Party the weekend following the wedding. I very much doubt I'll want to be baking cakes on W-day!
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