Expert advice about cakes

Here is a selection of Q&As from Your North East 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@yournortheast.wedding

 

Bake off

Bake off

Q. My partner and I are huge bakers – making cakes is how we met! We want our wedding guests to be surrounded by scrumptious cake but not just in terms of the actual wedding bake. What other fun ways can we incorporate our love of baking into our big day without getting our hands dirty?

A. Laura Ellen Graham says: Laura says: There are so many creative and fun ways to incorporate tasty treats into your big day. Why not consider hiring us to make you a personalised cookie or signature cupcake? They make excellent wedding favours, and we can take inspiration from your favourite cocktails, childhood sweets or even your go-to breakfast bap – maple and bacon cupcakes, anyone? Personalised touches are what makes a wedding, so how about a dessert table too? The perfect accompaniment to your wedding cake, they're often filled with a much wider variety of goodies for your guests to nibble and graze on throughout the evening. From doughnuts to macarons and pastries to cheesecakes, we can provide them all. Guests can be served by our staff or help themselves to an array of personalised goodies arranged beautifully on our vintage traile

Laura Ellen Graham
www.instagram.com/thesweetpetites

 

Cut the cake

Cut the cake

Q. Everywhere I look, I see brides with lavish wedding cakes, complete with towers of tiers and decorations that must cost a fortune! How can I make sure my single-tier wedding cake still makes an impact?

A. Alicia Thompson says: A wedding cake is the quintessential centerpiece of the reception, so having a three- to fourtier cake or a single tier makes no difference in my eyes – instead, it's all about the flavour and design.

There's a wedding cake to match any budget, so having a single-tier cake can be showstopping. Flowers, textures, ribbons and the use of colour can make your cake look amazing. A wedding cake should also be personal to the bride and groom, in keeping with the theme of their wedding or being a little more creative, so don't be afraid to speak to your cake maker about going against the norm when it comes to look and taste. Classic flavours are vanilla, chocolate, lemon, red velvet and salted caramel. However, extra flavour can also be easily added with preserves such as strawberry, lemon and blackberry.

Alicia Thompson
www.facebook.com/alicia.deliciousdelights

 

Let them eat cake

Let them eat cake

Q. I'm really confused about how big a wedding cake we need for the day. We've got a total of 100 guests for the evening reception and want everyone to have a slice – but also don't want to be left with loads that will go to waste!

A. Debbie Oliver says: I understand your concern – it's often confusing to know how much cake you need, and you certainly don't want to waste any! As a cake-maker, I'm used to being asked how many tiers a couple should have. For 100 guests, I would recommend three tiers in six-, eight- and 10- inch round sizes. You should be able to get 120 portions from a cake that size, which will give you just enough left over to send to guests who were unable to make your big day.

Debbie Oliver
www.facebook.com/sugarandspicebydebbie

 

Taste sensation

Taste sensation

Q. What are the latest flavours worth considering with our wedding cake? We're getting married in August 2020…

A. Sylvia Elizabeth Brydon says: Consider what flavour is your favourite as a couple for a start. Traditionally, a wedding cake would be a rich fruit variety. However, we've had to move with the times. There are now numerous flavours to choose from, including prosecco and gin, while vanilla, lemon and chocolate are still hugely popular. For those bride and grooms who prefer traditional fruit, remember that this needs to be made at least three months before the special day to allow the alcohol-infused dried fruit to mature. In fact, it's a case of the longer the better, so if you do decide to go for this choice, then give your cake-maker plenty of notice!

Sylvia Elizabeth Brydon
www.facebook.com/luckybuttoncakes