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Here is a selection of Q&As from Your West Midlands 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@yourwestmidlands.wedding
To view more expert advice on a different topic, please select one from the list below.
The sweetest blooms
| Q | We love flowers and want to incorporate them into our cake. What should we take into consideration? |
| A | Heather Tilstone says: I adore flowers on cakes and advise my couple to consider hand-crafted sugar flowers first. Sugar flowers are perfect for cakes, as they won't wilt, are non-toxic, can be crafted to match your fresh flowers and can be a longlasting reminder of your wedding day. Handmade sugar flowers are a showstopper piece of art and your guests will be wowed by how realistic they can look. Of course, some couples do like to use fresh flowers too, these can also look wonderful, but it's worth bearing in mind that not all flowers can go on cakes as they may be poisonous, and as they may wilt quickly, it might be worth bringing your cake cutting forward to an earlier time. Talking things over with your cake designer and florist is your best bet, as they will advise you on what's best for your preferred design and the time of year. |
Heather Tilstone, TSP Cake
Seasonal spices
| Q | We're having a Christmas-themed wedding and would love to incorporate some of the season's flavours into our cake. Do you have any suggestions? |
| A | Jackie Diamond says: There are many ways you can incorporate seasonal flavours into your cake. Here are some of our ideas: - Why not indulge in chocolate and spice it up with cinnamon, orange and a hint of cardamom filled with a rich chocolate ganache? - If you don't like orange, then how about a dark chocolate cake filled with white chocolate and peppermint ganache? Ideal if you're serving your cake as dessert. - My all-time favourite treat for this time of year is Baileys, so give a traditional vanilla sponge a hit of Baileys and fill it with white chocolate and Bailey's ganache. - Raspberry red velvet filled with a raspberry liqueur is delectable. - A spice cake filled with cinnamon, mace, nutmeg and allspice with a white chocolate ganache creates a seasonal feel without the traditional fruitcake. - Bring back your childhood memories with a light gingerbread sponge filled with a rich chocolate ganache. - If you're finding it hard to decide, remember you don't have to stick to just one flavour. |
Jackie Diamond, Jackie Diamond Cakes
Walking in a winter wonderland
| Q | My wife-to-be and I would love to incorporate the time of year into our cake. What do you suggest? |
| A | Samantha Strecker says: Winter wonderland weddings can vary depending on if you're going for a snowy or warm and cosy feel. If you're going for the latter, you might want to introduce a spray of flowers in deep reds, berries and pine cone or pine leaves (artificial for food safety) with accents of gold leaves, rich coloured bases and textures on the cake. Alternatively, for a snowy look, opt for a snowglobe with personalised figures and create a forest with fairylights for a touch of warmth. This will look amazing with a bark effect wood log as the bottom tier with a flower spray and deer antlers made from chocolate. |
Samantha Strecker, Cake Fantastique
Fall in love
| Q | We're having an autumn-themed wedding and would love to incorporate the time of year into our cake. Do you have any ideas? |
| A | Jackie Diamond says: Autumn provides a wide variety of rich tones from gold and bronze through to burnt orange and rich, vibrant reds. When combined with rustic elements, it creates a warm, welcoming feel for you and your guests. Surprise your friends and family with delicious seasonal flavours such as spiced chocolate, carrot, chocolate with a hint of ginger ganache buttercream filling or a warm cinnamon coffee and walnut cake. Use flowers such as garden roses, anemone and calla lilies in a deep plum and combine them with a mixture of red, bronze and gold berries or mini pumpkins and little crab apples. Cascades of autumn leaves also look stunning with the addition of berries and twigs. These can be natural or coloured in bronze or gold to add interest. Make the most of texture with wood and bark effects and combine them with smooth tiers painted in a shimmering bronze finished with buttercream. Display the cake on a log and surround it with a mixture of seasonal pumpkins, leaves, berries and woodland creatures. |
Jackie Diamond, Jackie Diamond Cakes
Trend setter
| Q | What are the latest wedding cake trends? |
| A | Samantha Strecker says: Incorporating flowers into your cake is very popular at the moment whether it's real, silk or sugar versions. I've also seen a rise in natural, eco-friendly blooms that are dried or pressed. It's important to talk to your cake designer about what flowers will work in your design as they have to be edible and organic with no pesticides used. Good options would be roses, violas, calendulas, cornflowers, abutilons, fern leaves and rose leaves. If dried, non-pressed versions are used, like palm spears or grasses, these should be covered in florist tape or flower picks. Certain blooms are seasonal and not available all year round, so check availability well in advance. Allergies need to be added to an allergen list as some flowers might come from the mustard, celery or onion family, and some guests may have severe pollen allergies. |
Samantha Strecker, Cake Fantastique
