Be forewarned, I know I am a little crazy. Having said that, I have decided to make my own wedding cake. I work in a bakery, and have the skills to do it, so that's not the problem.
The problem I am having is that my FH and most of his family, including his sister who is my MOH, are diabetic. The sugar in the cake and frosting are not what I am concerned about: Splenda is amazing and can do almost anything! I am not even worried about the white flour for the cake, because I plan on using almond flour (which has fewer carbs and is high in protein).
Where I am confused lies in the issue of fondant. Fondant can only be made with sugar. And if I want to make a tiered cake, I would need to use fondant. So, my options are to not have a tiered cake for my wedding; or to have two cakes.
What should I do?