Couples often arrive at the tasting expecting one safe flavor for the whole cake. The better approach is to think in pairings, because each tier can carry its own combination.
Start with what you actually love to eat, not what you think a wedding cake should be. A vanilla bean tier with raspberry, a dark chocolate tier with salted caramel, a citrus tier for guests who want something lighter.
Consider your season and your menu. A rich chocolate works beautifully in winter, while a bright lemon suits a summer garden reception. The cake should feel like part of the meal, not separate from it.
Then trust the tasting. Once you taste the from-scratch difference side by side, the right combination tends to choose itself.