Expert advice about cakes

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 editor@youreastanglian.wedding

 

All in the detail

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.

Giles Cowley
www.sassascakes.com

 

Let them eat cake

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.

Emma Thorburn
bunsoffun.co.uk

 

Colour pop

Colour pop

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.

Emma Thorburn
bunsoffun.co.uk

 

The midas touch

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.

Emma Thorburn
bunsoffun.co.uk

 

Let them eat cake

Let them eat cake

Q. We're both massive cake lovers and want to lay on a help-yourself dessert table full of sweet treats for our festival-style wedding. What should we choose?

A. Imogen Davison says: At the planning stage you need to think about providing a range of tasty treats in varying portion sizes from small bites to larger dessert items.

- Start with a delicious showstopping cake, ideally a minimum of two tiers to provide height and visual interest to your display.

- Combine tea-time classics such as a stack of rich brownies or simple buttery shortbread hearts with mini flavoured cupcakes or decorated cookies.

- Delicate macarons, marshmallows and meringue kisses in pretty colours are a definite must-have.

- If you have vegan guests or anyone with food allergies, a dessert table allows you to easily cater for their needs without having to dedicate a whole tier of your wedding cake.

- You could opt for a whole wall of doughnuts in a variety of flavours or go for stacks of bite-sized decorated ones.

- Personalised cookies can double up as wedding favours.

Imogen Davison
www.sugarbuttonscreative.co.uk

Kings Lynn Town Hall
Flora Laura Flowers
Woodhall Manor
Bressingham Hall & High Barn Wedding Show