People have actually said that they expected my wedding cakes to be dry. Think about it - that doesn't make sense at all. As far as I am concerned something that is expensive had better be wonderful, and the customer has every right to expect the best. So, to a large extent, it's a myth that needs to be reconciled.
Most wedding cakes tend to be larger than usual cakes.
Big cakes need bigger, commercial sized ovens with plenty of air circulation around the pans. A cake pan that is positioned too close to the oven wall WILL be dried out or even worse have burnt spots on the edges. If a wedding cake looks like a bargain, look again. Corners may be cut on quality ingredients, or perhaps the final bill may include some hidden costs like exorbitant rental fees. The cake itself, must be wonderfully delicious, tender yet durable, delicate yet able to bear up under the strain of transportation as well as display.