Recently, I made a wedding cake for my sister-in-law, Hayley and her new husband, as they celebrated their wedding day at the stunning Three Choirs Vineyard in Wickham, Hampshire.
Hayley was keen to keep things simple, with a fresh, buttercream-finished design and the only decorations were some fresh blooms and foliage from Peony Blue Floral Design.
As someone who has to deal with a number of severe dietary allergies, including gluten and dairy, Hayley had to be very careful to avoid any of her allergens during the wedding and I must give huge props to the venue for catering for her needs perfectly – and even better, the rest of us barely noticed the difference.
Similarly, the cake had to be equally allergen-free, so I was faced with the prospect of creating a gluten- and dairy-free cake – with a buttercream finish, no less – that needed to stand up to being stacked and sat out for the majority of the day.
Now, a disclaimer: I am not a specialist allergen-free baker by any means and I don’t think I have ever posted a gluten- or dairy-free cake recipe here before. However, after the wedding cake was posted online, I received a few requests asking me to share the recipe that I used, so I thought I would do that in the hope that it gives others, who find themselves in my position, a bit more confidence when tackling a gluten- and dairy-free celebration cake.