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

 

Tiers of joy

Tiers of joy

Q. What advice can you share with us in the lead up to our special day to ensure we have our dream cake?

A. Jesse Anderson says: With the power of social media and the internet, you could plan a wedding in a few weeks. However, plan as far ahead as possible. Anything can happen in the climate we live in today, so expect the unexpected. If possible, hire an experienced wedding planner, the last thing you need in the days and weeks leading up to your big day is running around after suppliers.

In regard to your wedding cake, desserts and even favours, speak to your baker as early as possible so they can advise on what they can provide and ensure they have everything needed. Know your theme, colour scheme and style of cake you like. If there are ever any changes, always be sure to update the team so they can adjust your order to ensure they fit in with your day perfectly. Make the process about you and your other half, don't worry about pleasing guests - if you're happy, they'll be happy.

Jesse Anderson, Eckle’s Delights
ecklesdelights.co.uk

 

Big-day bakes

Big-day bakes

Q. We're having a rustic-style wedding and we would love to incorporate our theme into our cake. How can we achieve this?

A. Steph Couzens says: I absolutely love rustic weddings and creating cakes to match this theme! For me, this style is all about texture. I always recommend buttercream icing when creating this kind of look, as there are so many ways to create that perfectly imperfect look. You can ask your baker about different textures they can create; I love using stencils, rough top edges and subtle colours.

My other go to for rustic-themed cakes is using dried flowers. They're so popular and add something super special to cakes. You can use the blooms in a huge variety of colours to match any colour scheme. Your supplier should be able to source these for you, or you can provide some of your own. Of course you can also choose fresh or artificial florals or have none at all.

Steph Couzens, Roseberry Cakes
roseberrycakes.wordpress.com

 

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

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