Here is a selection of Q&As from Your Kent 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 firstname.lastname@example.org
To view more expert advice on a different topic, please select one from the list below.
Q. My husband-to-be and I both have a sweet tooth, but aren't necessarily fans of sponge cake. What would you recommend as an alternative to a traditional wedding cake?
A. Chelsea Prior says: A dessert table can be a fantastic alternative or addition to a wedding cake. If you're keen to offer your guests something different and want to stick to sweet options, ask your cake designer to create a beautiful styled table filled with delectable treats such as iced biscuits, brownies, macarons, honeycomb, meringue and cakesicles.
Another alternative, popular for us last year, was my homemade doughnut tower. With a small cake on top for the traditional cake cutting ceremony and then a delicious tower of freshly made glazed doughnuts, this option is perfect for sweet toothed doughnut lovers.
Chelsea Prior,Chelsea Buns Cake Design
White as snow
Q. What would be the perfect showstopping cake for a December wedding?
A. Heather Clack says: Every bride has their own vision of what their wedding cake should look like, so whoever makes your big-day bake should hold an initial meeting with you to understand what your winter wedding means to you. For example, the cake pictured here has ruffles on two of the layers to reflect the bride's gorgeous gown, as well as giving it a wonderful texture and the appearance of an expanse of driven snow. The other two layers of this cake were decorated with a simple yet elegant quilted diamante effect. The four tiers are made up of a traditional rich fruitcake soaked in brandy, a light crisp tangy lemon sponge, a traditional vanilla sponge, and a carrot cake with a good pinch of cinnamon for that Christmas feel. This style of cake complements any winter wedding with its timeless design.
Q. I'm concerned that if this summer is as hot as last year's, my cake is going to melt in the heat of the marquee. What do you recommend?
A. Karen Ker says: A fondant-iced wedding cake should be fine in a marquee in all weathers. However, the following will help to ensure the cake looks as good at the end of the day as it did at the start.
- Don't position the cake in direct sunlight, too close to the marquee window or doors.
- If there is an air-conditioning unit, position the cake away from that too, as that will cause the cake to sweat, forming moisture on the surface making it sticky and damage any decoration.
- Avoid any hand-painted decorations involving cocoa butter, as this can melt if temperatures rise.
- Ask for the cake to be delivered as late as possible – either just before the ceremony or while it's taking place. If you do have your heart set on a buttercream cake, ask your caterer to keep an eye out in case it needs to be moved to the fridge temporarily. However, placing the cake in a shady area close to, but not directly in front of, an air-conditioning system will help.
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