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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.
Keep Your Cool
| Q | What is your advice on planning an outdoor wedding? |
| A | Chelsea Prior says: Think about your cake carefully. Many people who go for an outdoor wedding choose to go for a more rustic, relaxed style cake (naked, semi-naked or buttercream finishes), which looks lovely and fits perfectly with the vibe of their day. However, during the summer months you have to consider the weather when choosing your cake. I always advise my couples of the risks that come with these finishes during the season as unfortunately buttercream and heat are not friends! If you take some simple steps though, the dangers hot weather will put your big-day bake in can be reduced. Make sure you tell your cake designer exactly what setup you'll have, allowing them to work out the best plan of action. If you have no indoor space at all and are wanting your cake set up in the middle of a lawn with no shade or cover, they'll definitely need to know this. Ensure that your cake can be positioned in the coolest spot of your venue, tipi or marquee. If there are resources for a fan or cooling unit to be placed near the cake, that's great, use it! Opt for as late a setup as possible. With all of my buttercream or semi-naked style cakes I speak directly with the venue to determine the absolute latest time I can set up. This will reduce the time it's out in the heat or open air. Perhaps, if possible, have it delivered during a turnaround time or after the midday sun to help reduce the risk. All of my buttercream cakes have a layer of chocolate ganache underneath the buttercream outer layer to help with stability. Speak with your cake designer about the things they can do to help overcome challenges posed by the heat and ease any stress about the cake on the day. Cut the bake straight after your ceremony. If the weather is particularly warm, move this forward and do it before you have your meal. This way you can still have your cake-cutting photos before your caterer takes it away to keep it cool before serving it as planned. Planning is key when having your cake outside in the summer. |
Chelsea Prior, Chelsea Buns Cake Design
Fresh flavours
| Q | This issue we asked the experts how to inject your wedding days with the spirit of spring. |
| A | Claudia Newberry says: Thinking of spring with my wedding cake designer hat on means seasonal flowers and foliage, fresh colours, scent, and light, fresh cake flavours. I love spring flowers such as cherry blossom, bluebell, lily of the valley and sweet peas as they have a beautiful scent and look fantastic on a cake table. As a fresh flower they're not suitable for use on the cake itself, but if these are your thing, consider silk or sugar versions instead, adding that fresh spring vibe to your cake's decoration. Bright or pastel sugar flowers can be matched to any palette, and they make a gorgeous keepsake after the big day. If sugar blooms aren't for you, or don't fit into your budget, consider adding fresh, edible flowers and herbs instead – freshly picked or dried and pressed. When it comes to taste, my recommendation is to incorporate fresh, light cake flavours. My most requested this year so far is lemon and elderflower. Beautifully floral and zesty, it takes over from richer flavours such as sticky toffee and salted caramel, both popular during the autumn and winter. |
Claudia Newberry, Purple Flour
Sweet elegance
| Q | What are your top 2023 trend predictions? |
| A | Lyndsay Allen-Trott says: This year, wedding cakes will be back stronger than ever! Naked and buttercream bakes are here to stay and will continue to feature heavily in 2023. They're great for rustic, rural, vintage or countryside weddings. In terms of decoration, marble cakes will be a big favourite. These will be perfect if you want a sugar paste cake without the shrillness of huge decorations. Grey and white is a perfect combination for a simple cake that oozes elegance. While other blends of blues, white and rosecoloured marble will also be feature. Hexagonal cakes look set to play a part in 2023 as well. These offer the ideal mixture of modernity and elegance, with a striking appearance. They're best kept simple. When it comes to flavour, red velvet is making a comeback along with coffee cake, which can be harmoniously paired with chocolate. We'll also see more tropical-themed flavours, with chocolate and fruit combo bakes set to trend. |
Lyndsay Allen-Trott, Cake It Or Leave It
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
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
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
| 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
| 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
