FAQs and expert advice about cakes

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


Taste of autumn

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


Self-raising flower

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


A seasonal slice

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

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