Expert advice about cakes

Here is a selection of Q&As from Your Glos & Wilts Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@yourgloswilts.wedding

 

Cake, glorious cake

Cake, glorious cake

Q. Because we're having a small wedding with 30 loved ones, we won't need a large cake and many wedding designs seem to be at least three tiers. Can you help?

A. Pia Cato says: Pia says: I have just designed an intimate wedding cake collection that includes single and double-tiered designs. They are still every bit as mouth-watering, just smaller so ideal for a more intimate number of guests. They can still be styled with flowers, fresh fruit and decorative icing, and cupcakes work very well being individual because they can be served as dessert. Our wedding cake prices range from £295 to £1,800 with an average spend between £500 and £1,250. Though we specialise in naked, semi-naked and buttercream wedding cakes, we also love a challenge so we encourage brides to get in touch with their dream cake designs.

Pia Cato,The Vanilla Pod Bakery
www.vanillapodbakery.com

 

Cake off

Cake off

Q. We would like a selection of vegan cakes and desserts to be served at our wedding. What can you suggest?

A. Paul Barlow-Heal says: The demand for vegan and gluten-free cakes and desserts has grown massively over the past year and now recipes include many tasty flavours. Highlights from the menu at Cotswold Baking for bespoke vegan cakes blend banana and pecan, mocha and walnut and ginger and lemon varieties, while individually made vegan desserts include a caramel chocolate tart and pecan, vanilla and bourbon cheesecakes. Gluten-free cakes include the popular carrot and cardamom bake, as well as Tunisian orange and almond cake.

All of these ideas can be enjoyed individually or by combining a selection to create wedding cake tiers. A tiered cake is still a popular choice for a wedding because it caters for a large crowd and lends itself to elaborate decoration resulting in a showstopper to wow guests. One idea is to choose a variety of flavoured sponge layers to act as each tier, and all of the combinations from our vegan range can be used to achieve this.

The most important thing is that you choose freshly made desserts and cakes that are delivered and assembled on-site the morning of the wedding.

Paul Barlow-Heal
www.cotswoldbaking.co.uk

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