Gone are the time of the Fruit Cake, most wedding cakes are now made out of mud cake. However with the ever growing population comes new intolerances to food and food products. With a peanut allergy myself I have grown up being very careful of what I eat, reading every ingredient listing on products to make sure I don’t have a reaction. So I can understand how my clients with a food intolerance feel.

I can’t imagine never being able to eat cake, just writing this make me feel so sad. With this in mind I spent many months researching coeliac disease. There are so many products out there that contain gluten, but not many that don’t. Corn, rice and potatoes are the main gluten free products, how can I possibly make a great tasting cake out of these products? So I looked a little further and found many nuts and fresh fruits which were perfect.

Using the best quality Belgian Chocolate we added Almond meal and Hazelnut to come up with some yummy, rich, and irresistible gluten free wedding cakes. With so many different fruits we can add the ideas/flavours are endless.

Here is what we have come up with so far.

  • White chocolate almond with raspberry / honey / lavendar / hazelnut / passionfruit.
  • Dark Chocolate hazelnut / almond / almond and raspberry / caramel almond.
  • and for those who don’t want chocolate Orange, almond and maple.

We find that roll over fondant and chocolate are the best options for icing and we’re making up new icings and cake flavours every month.

 

Ms Gingham says: This is sure to be very popular considering the amount of people who suffer from intolerances to gluten. Plus those flavours sound scrumptious!

About Melina from Regnier Cakes: “As a child I was always a bit cake crazy, helping mum in the kitchen every chance I had. In grade 5 I entered my very first cake competition at my school fete. I selected the piggy cake from the famous Women’s Weekly cake book. To my surprise I won my first competition.  After this I had a clear idea of what I wanted to do with my life.”