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FAQ: CAN YOU CATER FOR DIETARY REQUIREMENTS?

So, this is quite a complex one and there isn't a completely straight answer, as it really depends on the nature and extent of the dietary requirement in many cases.

For example, I can provide you with a cake made with gluten-free flour, and can take various measures to minimise the possibility of any gluten cross-contamination etc, but my kitchen environment is not stictly gluten-free and I can never completely rule out the risk of traces, such as residual "dust" of gluten containing ingredients in the air.

Likewise with nuts... I handle and work with nuts on certain orders and store them in my kitchen, therefore I cannot ever claim to be a nut-free environment.

Regarding dairy, I may be able to provide something suitable for those with a lactose intolerance, but I might suggest a small separate wedding "favour" option for those particular guests, rather than altering the recipe for your entire cake. My cake recipes have all been developed and taste their absolute best with real butter and other diary containing ingredients, and this is the standard I prefer to work with to deliver the best tasting cake, in my honest personal opinion.

All of my cakes are baked with fresh eggs from the local farm, so I cannot cater for vegan cakes. If this is a must for you, I'm always happy to recommend another cake maker who is more specialist in this area of expertise - there are some great vegan specialist bakers out there.

I'll always explain such scenarious at the point of enquiry to allow a fully informed decision to be made before we agree any booking, often depending on whether we're dealing with a mild dietary intolerance, an extreme allergy, or a strong personal dietary preference. If in any doubt, just pop me an email to enquire anyway and I'll be able to advise what's possible.

To get in touch, email me: [email protected]

POV: IT'S TOO DIFFICULT TO CHOOSE JUST ONE FLAVOUR FOR YOUR WEDDING CAKE

Well, I've got good news for you on this one... Unless you're having a single tier wedding cake, you don't have to narrow it down to choose just one flavour!

If you're having a multi-tiered wedding cake, you can have multiple different flavours of cake - each tier of your cake can be something completely different.

Not only do I suggest this option, I actively encourage this idea! Why? Because it means you can suit the different tastes of your guests and you can enjoy a good selection of different cakes. Variety is the spice of life and all that!

If you ask my opinion on choosing flavours for a three tier wedding cake, I'll usually say this: choose one tier as a darker, possibly richer and/or sweeter cake, something like a chocolate cake which is usually also a good all-round crowd pleaser; pick a lighter, fruiter flavour for another tier, such as lemon or my vanilla with strawberry; then choose your own personal favourite flavour for another tier, because it's your cake at the end of the day, and you should get to enjoy it as much as everyone else!

PS - this ginger and Biscoff concoction is a recent recipe development of mine, and I put it in my cake tasting sample boxes earlier this month for the first time. I'm delighted that a few of you have already come back to me saying how much you enjoyed it, especially since I've got another twist up my sleeve to make it even better! As I mentioned in a previous post, my recipe development never ends - I'm always on a mission to make your cakes taste better and better!

TASTING TIME

Cake tasting boxes are going out the door tomorrow afternoon, and with any luck they should arrive with you the next day in time for a Valentine's Day treat 😍

Lots of my most popular flavours and a new menu addition in this round of boxes:

♡ Madagascan vanilla with homemade strawberry and basil compôte

♡ Belgian white chocolate and homemade raspberry compôte

♡ Zesty lemon with oodles of thick homemade lemon curd

♡ Sticky toffee inspired with homemade sea-salted caramel sauce

♡ Chocolate fudge with homemade Belgian chocolate sauce

♡ Spicy sticky ginger with Lotus Biscoff

Fillings all made, sponges freshly baked, just a mountain of buttercream to whip up in the morning and then to fill, cut, wrap and box them all up - hopefully all in time to catch the last post. Wish me luck 🙏