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 editor@yourkent.wedding
To view more expert advice on a different topic, please select one from the list below.
Slice as nice
Q. How do we decide what size our wedding cake should be and is there a way to make sure it gets eaten?
A. Angela Keil says: Knowing how much cake is enough can sometimes be a little tricky for couples to decide. The number of guests you have attending may not be the ideal planning indicator for the size of your cake, as not all of them will want a slice.
The average portion size for a wedding cake is a one inch by one inch finger, not the usual wedge-shaped slice you enjoy at home. There are lots of lovely cake slice boxes on the market for those guests who would rather take a piece home than eat it at the reception. Another option is to offer cupcakes as an alternative. This is a great solution for those who require gluten-free, eggless and so on. Your cake maker would ask if there are any dietary requirements at time of booking, preventing you from over (or under) ordering.
If you're worried that there'll be extra cake left over, make sure you ask your cake maker to leave a box. This way, any spare can be wrapped up at the end of the night and easily enjoyed another day.
Angela Keil, Angela Keil Cakes
www.angelakeilcakes.co.uk
Calories don't count at Christmas!
Q. How can we put a Christmas spin on our wedding cake?
A. Chelsea Prior says: Christmas weddings offer so much inspiration for your wedding cake. Whether you want to go for the full Christmas spirit in red, gold and green or something more subtle there are so many ways to bring the festive spirit to your big-day bake. As with any bespoke cake design, I always draw inspiration from all aspects of your wedding and venue as well as the surroundings your cake will sit in. If your reception room is going to be dressed in a specific way for the Christmas period, drawing on this inspiration further is a great way to ensure your cake seamlessly fits in.
Christmas is a time of joy so don't be scared to embrace the feelings of the period and the season. How about a full gingerbread house wedding cake? These make for a real show-piece. Alternatively, if you prefer a less-is-more approach, a frosting of snow on your cake in the form of edible glitter, or incorporating fairy lights into the design brings a subtle festive nod while keeping your bake timeless.
You can also incorporate additional elements and treats for your guests to enjoy. How about some Christmas cookies, which work beautifully as favours, or some sweet treats to sit with your cake? The sky really is the limit, no matter the time of year.
Chelsea Prior, Chelsea Buns
www.chelseabuns.co.uk
Taste of autumn
Q. We'd love the flavours of our cake to reflect our autumnal theme. What can you suggest?
A. Lyndsay Allen-Trott says: Autumn is a great time to get married, I adore the season and the beautiful changes it brings. Evenings draw in and the temperature begins to cool, which for me means cinnamon, salted caramel, pumpkin spice, and vanilla. Some great flavour combinations for autumnal wedding cakes are: blackberry and apple, salted caramel and vanilla, carrot cake with cinnamon and vanilla, and pear and almond. These offer a heady choice for achieving that seasonal spice twist.
Lyndsay Allen-Trott, Cake it or Leave it
www.cake-it-or-leave-it.co.uk
Self-raising flower
Q. We love flowers and want to incorporate them into our cake design. What do you recommend we look for?
A. Chelsea Prior says: Incorporating flowers into your wedding cake design is the perfect way to seamlessly tie your big-day bake into the overall feel and style of your day. As a sugar-flower specialist, 95 per cent of the wedding cakes I make have some floral elements, all made from sugar to match my couples' flowers – they're my favourite thing to create.
Choosing sugar flowers for your cake, rather than fresh flowers, gives your cake designer more flexibility to create something truly bespoke as the sugar blooms will be made in sizes and compositions to fit your bake perfectly. Sugar flowers also make ideal keepsakes, as they'll last indefinitely. What's more, there are no seasonal restrictions with these. So, if your favourite flowers aren't in season at the time of your wedding, having them created in sugar is the perfect way to ensure you can have your beloved blooms in your favourite colour on your wedding day.
Another popular trend at the moment, which I love, is the use of edible flowers. I use fresh, organic, edible flowers to create pressed flower designs – a beautiful way to bring a floral element to your wedding cake.
Chelsea Prior, Chelsea Buns
www.chelseabuns.co.uk
A seasonal slice
Q. What flavours and style of wedding cake would you recommend for an autumnal wedding?
A. Blessing Enakimio says: Autumn is a great time of year to showcase warmth, combining the outdoors and in by incorporating seasonal leaves in all shades of brown and orange. Popular flavours for your big-day bake will be chocolate – not just plain but boozy, spiked with your favourite tipple! Other autumnal favourites include orange sponge cake, spiced apple, salted caramel, red velvet and spiced pumpkin.
For the finishing touch, opt for a rustic look with a naked bake stacked or spread out on a table. Decorate with seasonal fresh fruits and flowers, and adorn the cake table in pumpkins filled with flowers. Alternatively, have a tiered iced showstopper, embellished in brown and burnt orange trimmings.
If you're keen for your sweet centrepiece to stand out, why not try some crown cakes? These are individual iced treats that can serve as favours as well. They're great piled high in a tower topped with a single cutting cake.
Blessing Enakimio, Blessing by Blé
www.blecouturecakes.com
