Friday, 21 October 2011
A bride contacted me recently to make a gluten-free wedding cake for an afternoon tea she and her groom would be holding directly after their ceremony. They wanted a small single-tiered cake to cut after making some speeches and asked that it be gluten-free to serve their guests with special dietary requirements. I came up with this moist orange and almond sponge cake covered in golden buttercream icing. I decorated it with fresh white ranunculus, parrot tulips, roses and dusty miller.