Those with food intolerances are viewed by many as just fussy eaters (or awkwardtarians as my mate calls it. I like this cos it sounds like a dinosaur). There are those who avoid gluten or dairy due to the amount of research and opinions from professionals saying they are not the kindest food stuffs for our waist line. However, a huge amount of people cut out wheat and/or dairy due to the health impact on the body, especially the tummy and digestion. My mum is lactose intolerant which she kindly passed onto me in a currently very mild form. I’m not quite sure how it works (with my peanut sized brain) but not all dairy is created equal with some products containing more lactose than others. I made her really ill the other week when she tucked into my chocolate Easter cake without telling her it contained cream. Uh oh. Was def not the favourite child after that incident.
Oh how I love making wedding cakes! It’s so nice to be making something that will be so central to such a big day. I thought I would share with you the latest wedding cake I did for a lovely couple, Charlie and Leanne. They had a wedding in a converted barn with a really rustice feel which suited my style of natural decoration perfectly (If you haven’t already checked out the rest of my blog, I love naked cakes, rough butter cream finishes, dried or fresh flowers and fruit to decorate)! Roses were used in the bouquet so I also used them to decorate, fresh roses on top with dried rose petals scattered around the base. Leanne wanted a more unusual flavour to fill the cake so I used rhubarb jam with vanilla bean butter cream. Mmmmmm…. So if you or anyone you know is planning a wedding with a difference, please think of Holly Loves Cake! Contact me now, email@example.com