7 January 2011
6 January 2011
here and I've typed up my Q&A below;
Q. My fiance and I would love to have a large, traditional, tiered wedding cake for our special day and would like to serve it as a dessert at the wedding breakfast. However, a few of our relatives have gluten allergies. Is it still possible to have our dream cake without having to leave anyone out?
A. Absolutely! This is a question I am often asked, in fact, around 50 per cent of my clients ask me to cater for special dietary requirements. The main concern when catering for guests with allergies or intolerances is cross-contamination, so the first thing you need to do is to find a cake designer that can bake a cake in a gluten-free environment.
Ask to try some of the company's gluten-free creations and remember to compare it to those that aren't. After all, there's no reason why these cakes should be any less scrumptious than any other variety!
If you have quite a number of guests that are gluten-intolerant, it might be worth making one of the smaller tiers of your cake gluten-free. However, if you only have a few guests that require a dessert which is gluten-free, why not serve them miniature gluten-free cakes in individual boxes? Your cake designer can even make them look like mini replicas of your traditional wedding cake, and that will make your guests feel very special indeed!
The lovely Becky and Andrew held their reception at Canada Lake and Lodge just outside Creigiau after their church wedding on the 5th of December. I delivered their cake on a fabulously frosty Saturday morning, the lake was beautifully peaceful and inside the lodge fires were blazing. It was simply stunning.
From the outset Becky and Andrew knew that they wanted their cake to fit with the sophisticated winter ivory and black theme of their wedding. They chose two flavours of cake - chocolate cherry fruit cake for the base tier and Madagascan vanilla Madeira cake filled with raspberry compote and buttercream for the remaining two tiers. Delicious!
We looked at varying different designs for the cake and settled on an elegant criss-cross quilted design which was accented with tiny piped royal icing beadwork in the groves. We used an opulent thick velvet ribbon to circle each tier and a slightly wider width of the same ribbon for the centre bow.
Becky and Andrew were absolutely brilliant to work with - designing and making their cake was a total pleasure. Sending them both my best wishes and wishing them every future happiness together!
(Andrew owns one of my favourite shops in Cowbridge Number 81 Interiors do check out their website and shop!)