Here is a selection of Q&As from Your East Anglian 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 email@example.com
Great cake expectations
Q. We're great cake lovers and were planning to have a real showstopper for our wedding. The tasting was part of the planning we were most looking forward to but now we've had to cancel our big day until later in the year and we're not sure how things are going to work moving forward.
A. Emma Thorburn says: Emma says: I can't wait to get back to baking and making wedding cakes! So many of my lovely couples have moved their spring/summer dates to the coming autumn/winter months or are taking 2021 by storm. There's so much to look forward to with weddings at the end of the year. For starters there are no weather worries, as you know what to expect in the autumn and any sunshine is a lovely bonus. In terms of cake flavours for the cooler seasons we like to turn up the cosiness, think gingerbread cake with cinnamon buttercream, pumpkin cake is a real winner too along with salted caramel and chocolate and black cherry. To decorate, flowers in deeper rich colours like masala red, purple, burgundy, soft orange and foliage work well. I love dried seedheads and grasses to reflect the season, on and under my cakes.
Our consultations have continued and instead of meeting in person we now meet via a live link direct with couples. I love that these meetings can be sorted and booking activated in much less time than the 'old-life' method of getting it in the diary, waiting, meeting and designing. We can do it all online, I can still show folks around my studio and get to understand their requirements and personalities. This is such an important step when working with a couple to design their dream cake. Samples can also be sent out by post for anyone looking to 'try before they buy' and have a tasting at home.
Emma Thorburn,Buns of Fun
All in the detail
Q. We’re both great cake lovers and want a real showstopper to complement our seasonal wedding theme. Any ideas?
A. Giles Cowley says: Giles says: Autumn and winter weddings offer a wealth of inspiration and colours to play with. Our wood wedding cake (pictured) is popular all year round and changing from fresh green shades to brown and red hues can easily transform it from a spring to an autumnal theme. Adding chocolate pine cones and acorns all add to the feel.
Rather than fresh citrus and floral flavours try something comforting like a dark chocolate sponge with chocolate ganache or maybe a spiced ginger cake with marmalade preserve, rhubarb and custard or burnt caramel and cream. For those who like a classic, carrot cake is also a great option with its warming cinnamon and ginger spices.
Let them eat cake
Q. We're great cake lovers but can't afford a multi-tiered showstopper. What would you suggest that will look and taste great with minimum waste?
A. Emma Thorburn says: I often get asked to create something for couples on a tight budget that's relaxed, stylish and will feed lots of people. One of my favourite solutions is a cake stack or barrel cake which can be dressed in the flowers and greenery of the day, fruits, berries or confectionery and stay looking pretty right up until it's cut. You can go for one blow-out flavour and let your cake pull double duty as dessert, ensuring it all gets eaten, so no waste. Go for colour, flavour and style plus a cake maker who knows their stuff, for an all-round winner.
Q. How can we incorporate the Pantone Colour of the Year Living Coral into our wedding cake?
A. Emma Thorburn says: We're already in love with this colour. It's quite a bold shade to use, so we'd suggest bright pops of it using fresh blooms against a darker background like our chocolate cake (pictured). For a muted version, we used freeze-dried rose heads from Norfolk-based Amber's Rose (ambersrose.co.uk) on a contrasting blue cake and for a subtle look, a coral colour wash and ombre effect on buttercream works well.
The midas touch
Q. What type of cake would you suggest to complement a winter wedding theme?
A. Emma Thorburn says: The trends for bold colour, metallics and texture have never been hotter for winter weddings. We love creatively tinted textured buttercream and gold leaf smudges or gold splashes against a rich plum or dark denim-blue buttercream. Chocolate waves, shards and shapes are very popular as toppers and contrast also plays a big part this season.
On the flip side we have neutrals, always a big part of natural understated weddings. Pimped up with a gold glitter ball and visually interesting fruits of the season your guests will have a centrepiece to flock to. We hand-finish all our cakes and include elements of the decoration on the table, artistically framing it to create a place for your cake to shine.
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