EXPERT ADVICE

FAQs and expert advice about cakes

Here is a selection of Q&As from Your Hampshire and Dorset 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@yourhampshiredorset.wedding

Winter Classic

Winter Classic

Q We're having a winter wedding and would love to incorporate the season into our cake. Do you have any ideas?
A Suzanne Glew says: The classic designs for winter weddings tend to be white or neutral tones with stunning simple designs, elaborate floral accents or a woodland theme. However, I love to make designs that are different. This wonderful couple wanted to incorporate their dogs into their big day unexpectedly, and what better way than the actual cake? After chatting about what they wanted, I suggested their dogs each hold the end of a ribbon, with the rings hanging between them. We added a sage green dickie bow and a white rose to match their wedding colours.

Dare to be brave and bring more of yourselves into the cake for that extra wow factor. I've also added personal touches, such as a couple alongside their motorcycle and newlyweds with their parrot!

In terms of flavours, most don't tend to have fruit cake anymore and opt for flavours like salted caramel or white chocolate and raspberry. Opting for certain flavours is another way to tailor the cake to how you'd like it; it's your big day after all!

Suzanne Glew, Ditsy's Cakes

Baking Up Some Love

Baking Up Some Love

Q We want our wedding to be as sustainable as possible; what should we consider regarding our cake?
A Olivia Roper says: When it comes to ordering your wedding cake, there are several things you can consider to make your wedding as sustainable as possible.

Avoid wastage by dropping your guest list for dessert by 20 per cent, as most people won't have both dessert and cake – this helps avoid too much food and help with your budget.

Pick a supplier who uses only ethically-sourced organic ingredients and plastic-free products for the cakes and across their kitchen, just like us at Olivia Bakes. We do this to ensure your wedding cake is made with sustainable ingredients and is as guilt-free as delicious!

Work with a local company that will supply and deliver the bake if possible. We travel up to an hour from our kitchen and make all our deliveries with an electric car, which helps keep our carbon footprint low. Find a company that works with small, local suppliers to source ingredients and other supplies, such as flowers and cake toppers!

Olivia Roper, Olivia Bakes

Big-day bakes

Big-day bakes

Q We're having a summer wedding and would love to incorporate the season into our cake. How can we achieve this?
A Ali Painter says: When I think of summer, colours and flavours come to mind. Think fruity tastes, along the lines of lemon and elderflower, mango and passionfruit and strawberry and prosecco. Pick bright or pastel shades for the cake, whether this is incorporated into the decorations or the overall bake. Also, remember that the weather and the venue can make a big impact on your cake as buttercream and heat don't always mix well – be mindful of this.

Ali Painter, Gray’s Cakes & Bakes

A slice of the action

A slice of the action

Q We'd love to have a luxurious cake on our big day, but we're worried about the price tag. Do you have any ideas for keeping the price down?
A Sam Stringer says: Share your budget with your cake designer and talk through the theme of your wedding; they can then draw a design from the information provided. Every cake designer is different; what one finds easy and quick, another may find complicated and lengthy – it's always best to have a chat first about your ideas.

For those looking for a rustic style, a naked or semi-naked cake would be perfect. If you're looking for a tall cake, dummy tiers are a great option for extra height and impact. Yes, this won't cost as much as an actual cake, but the decoration and time involved does still increase the cost – just keep in mind that you might not save as much money as you think with this option.

Don't try to cater to every guest unless the cake is used as a dessert. I always recommend reducing the numbers to minimise wastage, which also helps decrease the cost. For example, cater for 70 people if you're having 100 guests.

Sam Stringer, Treat me Sweet

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