Here is a selection of Q&As from Your Surrey 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@yoursurrey.wedding
To view more expert advice on a different topic, please select one from the list below.
A stand out cake
Q. We're currently planning our big day and we've decided against a traditional cake. Do you have any alternative suggestions?
A. Holly Bordon says: If you'd prefer something that looks less traditional in design, then there are several stunning trends to consider. Floating tiers, spacers and clear acrylic tiers filled with flowers or lights are just a few of the most popular options. You could opt for a textural or geometric design that would look like a piece of modern art. Remember, finding the right cake maker to understand and realise your vision is essential. If you're considering something that is not cake, there are lots of options to choose from such as a 'cake' made from cheese, brownies, doughnut stacks, macaron towers or even a dessert table. There is something to suit everyone if you think outside the box.
Holly Bordon, Holly Dolly Cakes
www.hollydollycakes.co.uk
Just one slice
Q. Do you have any flavour and design suggestions for a spring-themed wedding cake?
A. Holly Bordon says: There are lots of options available, here are my suggestions:
- Fruits are popular decorations and flavours.
- Flowers in light colours with a pop of vibrance would look wonderful.
- Buttercream cakes usually feature fresh or edible blooms. Fresh berries with herbs such as rosemary and mint are also popular.
- Fresh or sugar flowers look great on fondant cakes.
- Citrus and berry flavours are classic choices for spring and summer weddings. Most cake makers will incorporate these flavours in some way, for example, in flavoured sponges, buttercreams, preserves or curds.
Holly Bordon, Holly Dolly Cakes
www.hollydollycakes.co.uk
Let them eat cake!
Q. What cake design and flavours would you suggest for a winter wedding?
A. Shenaz Lake-Thomas says: There are so many options available that are perfect for winter weddings. You could opt for a semi-naked design adorned with deep red flowers, pine cones, holly, ivy leaves and foliage or go for sugar versions instead, which you can keep after the big day.
Think of the kind of icing you want on your wedding cake and if you want texture applied, whether it be appliqué, stencilling or edible lace.
Deep reds, purples and various shades of blues, greens and whites would be a great way of incorporating the time of year.
For the flavours, how about cinnamon, mixed spice, nutmeg and clove? Just thinking of these spices will give your guests a warm wintry feeling.
Snowflakes and an iced white snow effect would also look great.
Shenaz Lake-Thomas, Lake Thomas Cakes
www.ltcakes.co.uk
Summer delights
Q. What cake flavours would you suggest for a summer wedding?
A. Jeannette Lawrence says: Keep it light and fresh. The classic vanilla sponge with seedless raspberry jam and vanilla bean buttercream is always very popular. Alternatively, you could switch up the fillings with a mango and passionfruit coulis and buttercream. Peach conserve and melba buttercream is also very delicate.
Zesty lemon sponge layered with lemon curd and buttercream is always a hit, or you could add a twist with lemon and elderflower buttercream paired with blueberry conserve.
For the chocoholics, a chocolate sponge layered with black cherry conserves and buttercream or salted caramel would be perfect.
Jeannette Lawrence, Jeannette's Great Cakes
www.jeannettesgreatcakes.co.uk
