FAQs and expert advice about cakes

Here is a selection of Q&As from Your East Midlands 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@youreastmidlands.wedding

 

What's your flavour?

What's your flavour?

Q. My wife-to-be and I love strong flavours and want something unusual for our cake. Do you have any suggestions?

A. Zoe Campbell says: I love helping my couples choose the flavours for their special day because it's very personal to each pair and needs to suit their tastes. I have a flavour to suit everyone, even the fussier eaters!

A New York cheesecake sponge is a slightly more unusual option, a firm favourite with couples and has been one of my most ordered flavours over the years. It's a unique flavour and if you're a lover of cheesecake, it's the one for you. It pairs well with a raspberry or strawberry conserve and a vanilla-bean buttercream, so it doesn't overpower the taste of the cake. 

Another choice for a stronger palette would be the bubblegum cake. It has quite a punchy taste, just like the classic bubblegum flavour from when you were a kid – it goes great with a vanilla-bean buttercream. This option has been a popular choice for the 2021 wedding season with both kids and adults.

Zoe Campbell, Cakes by Zoe Lincoln
www.cakesbyzoelincoln.co.uk

 

Cake expectations

Cake expectations

Q. For our summer wedding, I'm worried about the heat and how it will affect our cake. What should we take into consideration?

A. Zoe Henderson says: Heat is every cake designer's nightmare! I had ganache and buttercream cakes to deliver and set up on one of the hottest bank holiday weekends last year. I make the bakes a day or so in advance to give it time to chill and then fill before coating. All buttercream cakes are then refrigerated, so they're nice and cold for delivery. Most venues are air-conditioned, but I leave set-up to the last minute when it's really hot as buttercream can melt quickly – and never display by a window! If you're worried about the heat a naked, semi-naked or fondant design withstands it much better than buttercream and ganache ones.

Zoe Henderson, Delicious Designs
www.deliciousdesigns.co.uk

 

Tiers of joy

Tiers of joy

Q. For our summer wedding, we want a cake that fits in perfectly with our wedding, but we have no idea where to start. What advice do you have for us?

A. Red Robin Cakery says: Summer wedding cakes should be all about fresh, vibrant and floral looks. Start by choosing light and summery flavours by speaking to your cake maker about the options available. We offer a lemon elderflower, which suits a summer wedding well – people don't want heavy chocolate cake on a hot day. Naked and seminaked cakes fit perfectly into this time of year and are the best canvas to fill with fresh fruits and flowers to complement the sun. Another bonus with these types of bakes is their ability to withstand heat. Fondant covered cakes can't be refrigerated so once delivered, it will have to be out all day. Buttercream, naked and semi-naked cakes can all be chilled to help them fight the heat. But, most importantly, pick a cake design that suits you and the wedding day.

Red Robin Cakery, Sophie Poole
www.redrobincakery.co.uk

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