Hello! I am making my wedding cake in a few weeks and I am wondering if using a cake recipe with cake flour would be too delicate for a tiered cake. The recipe I am considering using is Claire Saffitz confetti cake recipe which I have linked here. Otherwise, I would go with Sugar Geek Show's white cake recipe that uses AP flour, which I have made several times, though not in a tiered cake.

I am already planning on using either plastic dowels or boba straws for support. It is going to be a three-layer 6" cake stacked on a three-layer 9" cake. I am going to use Italian meringue buttercream and lemon curd to fill.

Any advice is appreciated. I have made several layered cakes before but this will be my first tiered cake.