Here is a selection of Q&As from Your Sussex 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. What would be the perfect showstopping cake for a December wedding?
A. Annie Rogers says: Winter is all about warm flavours combined with deep colours and sparkle. Subtly spicy sponge cakes, perhaps carrot, as well as orange and cinnamon can be a lovely taste sensation for a winter wedding. Salted caramel chocolate cakes are still very popular adding a hint of indulgence to your day.
Many couples choose a red theme for their Christmas wedding cake, with sprays of beautiful deep red roses, mistletoe, glistening green holly garlands with bright red berries or even the oh-so Christmassy poinsettia.
For a January wedding, deep blues, silver and white, all help to bring a magical frosted feel. Silver sparkle, icicles, and snowflakes can all combine to make a beautiful centrepiece of a cake.
Q. What flavours and style of bake would you suggest to complement an autumn wedding?
A. Annie Rogers says: Moving into autumn, for many couples, means moving away from strawberry or lemon freshness and into chocolate or salted caramel heaven. Fruitcakes can be more popular during the autumn months too, with couples opting for a lower tier in a rich brandy-soaked bake covered in marzipan and fondant or royal icing.
Naked or semi-naked cakes are making way for the more unusual creations, with the geode style taking centre stage for those wanting to make a statement. As for floral drama, a simple poppy might be all that's needed, particularly during November, to create a bake to remember.
Q. How do I avoid disaster on my wedding day?
A. Sylvia Tippett says: Sylvia's dos
Employ an experienced and recommended cake designer. Look for reviews and comments from previous clients. Plan ahead and book your preferred cake designer well in advance. Allow at least a year, to ensure your date isn't taken. Putting down a deposit will secure your date, and if necessary, the design can be finalised nearer the time when your plans are more refined. Next…
- Meet the cake designer in person. Good communication is the key to avoiding disaster.
- Try their bakes and make sure you like it!
- Ask to see a sketch of the agreed design.
- Check and double-check all the details of your order, as written out by your designer, ensuring everything is correct.
- If you want to change any details already agreed upon, do so in good time. Check the terms and conditions to find out how much notice they need.
A family member or friend may love the idea of making your dream cake, and you may like the idea of less expense, but consider if they will have the experience necessary to…
- Advise on how much cake you will need to go round.
- Bake, fill, ice and stack cakes to a professional standard and ensure they are secure for transport, even during extremely hot weather.
- Have the facilities and knowledge to meet hygiene and food safety recommendations.
- Be able to safely transport and set up your cake at your venue.
- Do all of the above without a stressful meltdown, which spoils the enjoyment of your day!
And finally... A good supplier, alongside the event manager at your venue, should be able to advise you on any decisions affecting your masterpiece on the day. Avoid asking for your cake to be set up in direct sunligh, in a marquee that may overheat, or on unstable surfaces such as a wobbly table on grass!