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Here is a selection of Q&As from Your London 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@yourlondon.wedding
To view more expert advice on a different topic, please select one from the list below.
It's A Spring Thing
| Q | We're having a spring wedding and would love to incorporate the season into our cake. Do you have any ideas? |
| A | Michelle Arellano says: The overall wedding theme influences the design of a wedding cake; this can be achieved by incorporating spring elements like flowers, spring colours and uplifting flavours. Here are some suggestions to incorporate the season into you big-day bake: •For a bohemian wedding, embrace spring colours like pastel pinks, blues and greens decorated with cascading edible flowers such as pansies, viola or lavender. •A classic wedding calls for delicate spring flowers in pastel shades, such as roses, peonies, and cherry blossoms. Choose a colour palette inspired by spring, featuring soft pastels or shades of green and ivory. •Glamorous weddings can feature spring blooms such as peonies, hydrangeas or orchids. Incorporate metallic accents like gold or silver leaf, edible pearls or crystal embellishments for added glamour. •Modern weddings feature minimalist designs with clean lines and simple shapes. Consider delicate cherry blossom branches, symbolising the ephemeral beauty of spring blooms. Use a contemporary colour palette like blush pink, sage green or sky blue. •For rustic weddings, decorate with rustic spring blooms such as silk wildflowers, daisies or sunflowers arranged organically. Choose a semi-naked or textured buttercream finish for a rustic touch. •For a vintage wedding, consider delicate flowers, lace details and pearl embellishments. Use a soft colour palette reminiscent of spring, such as blush pink, lavender or mint green. There are a few flavours to consider for a spring theme. Lemon and elderflower offer a refreshing citrus flavour with delicate floral notes, perfect for celebrating the freshness of spring. Raspberry and white chocolate are luxuriously decadent and vibrant, evoking the abundance of fresh fruits typical of springtime. Lemon and blueberry are a classic pairing with a harmonious balance of sweet and tart flavours. These ideas will bring the beauty and freshness of spring into your wedding cake, creating a captivating centrepiece for your special day. |
Michelle Arellano, Irresistible Cakes by Michelle
Tis The Season
| Q | How can we incorporate winter themes into our big-day cake? |
| A | Selina Prescott says: There are lots of ways to incorporate winter into your wedding cake. You can opt for a semi-naked design adorned with red flowers, pinecones, holly, ivy leaves and foliage. Or go for that iconic white winter look with snowflakes for the ultimate bake. Alternatively, you can have a sugar paste-covered cake using warm colours such as forest greens, rich reds and deep purples complemented with creams and gold for a timeless look. This pictured design uses an ivory sugar paste with a hint of gold, red silk flowers, deep red ribbon and a beautiful hoop to add the wow factor! Regarding flavours, chocolate is a favourite paired with chocolate buttercream and strawberry/cherry jam. How about adding nutmeg, cinnamon mixed spice and clove to give guests that warm wintery feel? The traditional fruit cake is always a go-to for winter weddings, with a bit of rum to give your guests Christmas vibes! |
Selina Prescott, Sweet Sils Cakes
A slice of shunshine
| Q | We'd love a colourful showstopper for our big-day bake. What designs and flavours are great for a spring wedding? |
| A | Maxine Den says: There are so many ways to bring the season into your cake design. If you're going for fresh florals, stay local and climate-friendly if you can. Freesias, for example, are non-toxic spring bloomers that come in several colours including pink, lilac and yellow, plus they smell amazing. Pressed edible flowers are another strikingly beautiful, seasonal, and safe choice. For spring months, daisies, and sweet violets (from reputable sources, of course) are both pretty, edible florals with delicate flavours that shouldn't interfere with the taste of your cake. Sprinkles of colour from dried cornflour petals or pansies can also be used to tie together the elements on a dessert table with elegance. I love to use non-edible dried coloured florals and foliage such as palm spears, and couple them with decorative dyed wafer paper sails and shards. They're all vibrant and striking, and it allows me to customise the colours to fit precisely with my clients' chosen colour scheme at any time of the year. Hand-painted decorations such as white chocolate shards or multicoloured chocolate 'paint' splatter are another colourful signature Den Bake Shop style. Flavour-wise, I like a little classic citrus, some medium spice options and some sunshine inspiring ingredients in the spring. From my menu, I'd go for tiers of carrot and ginger and lemon poppyseed, with cake canapés in pistachio almond mango and chocolate salted caramel. |
Maxine Den, Den Bake Shop
