6 January 2011

Iced in the Press - Your South Wales Wedding Nov/Dec

The hot topic for November/December's Your South Wales Wedding Magazine's panel was Family Dilemmas. Planning weddings to please everyone involved can be a little tricky (and, let's face it, sometimes impossible!). Thankfully, as far as cakes are concerned, a good cake maker will always have a few tricks up his/her sleeve! My hot topic was catering for guests with food intolerances:

My scanned copy isn't very clear, but you can see the full 'Ask the Experts' section 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!

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