BAKE OFF Discover more about the amazing bakers behind these big-day cakes Wedding cakes are a staple at every wedding and allow couples to get creative to bring their dream vision to life while incorporating their theme and colour scheme. So, finding a company that believes in your vision and has plenty of experience is essential. They should be able to take your ideas and use their expertise to create something magical. To help you find the perfect fit, we’ve gathered incredible bakers to share all about their lovely businesses. HELEN HORTON AT HELEN’S HOMEMADE CAKERY When did your passion for baking start? My passion for baking started in my nan’s kitchen! She taught me how to bake everything, and I still use some of her recipes today – especially for jams and curds. After she passed away when I was 25, I took over baking for all the family’s occasion cakes. What do you offer nearlyweds? The company has been running for more than six years! I offer tiered cakes, cupcakes, mini-individual cakes as well as iced biscuits for favours and place settings. I create a few designs after a free consultation with couples over the phone or via Zoom. Lovebirds can then order cake samples to enjoy at home to help decide on the flavours. What’s trending in the world of wedding cakes? This year’s biggest cake trend is big, bold and unusual bakes! Couples are being much more creative with their weddings, and some opt for separated or floating tiers with different textures and colours. What is your favourite part of the job? My favourite part of the job is creating all the finer details, like sugar or wafer paper flowers. I get lost for hours making all the petals and leaves. It’s also the first time I the your design coming to life. What’s one piece of advice that you can share with couples? Bakers are getting booked for peak wedding season, sometimes nine months in advance. So even if you can’t decide on the final design of your cake, you need to have at least the date booked with your preferred baker after the tasting and initial consultation. What cake would you design for your own wedding? I would definitely have a square cake with a mixture of acrylic and metal tier separators to give the bake some extra height. I would choose a traditional white fondant with a blue and purple marble or a watercolour effect before decorating it with wafer paper and isomalt sails. Check out: www.helenshomemadecakery.co.uk www.cdouglasphoto.com www.michaelcphotography.co.uk ANGELA HODSON AT ANGELA JANE CAKE DESIGN When did your passion for baking start? I have always loved to bake for family and friends! After leaving a long and successful corporate career, I followed my passion for art and design for everything edible – I’ve never looked back! What do you offer nearlyweds? I’m celebrating five years in the wedding industry; it has been a wonderful creative journey. I’ve continued developing my cake designs and flower crafting skills to produce edible centrepieces for my couples while offering my knowledge, expertise and guidance to creating their dream wedding cake. What’s trending in the world of wedding cakes? I have seen a rise in cake favours, hand-painted designs, wafer paper, sugar flowers and texture. Many couples opt for sugar flowers for a more sustainable and gorgeous keepsake. You’ll benefit from a wider choice of varieties and colours – not bound by seasonal availability. There’s an increase in tall and slim-tiered cakes, which offers a sense of grandeur even with an intimate wedding by using one or two tall tiers. What is your favourite part of the job? My favourite part is working with my clients to create their dream design and delivering the final illustration in delicious cake form! I often see bridal parties when I’m setting up; it’s a thrill to see and hear their reactions. What’s one piece of advice that you can share with couples? Contact your favourite designer as soon as possible because we get booked so far in advance – it’s best to secure your spot. What cake would you design for your own wedding? If my husband and I got married again, I would love to create a slim and tall cake with fabulous unstructured sugar flowers, some wafer paper elements, textured tiers and edible gold leaf accents. Check out: www.angelajanecakedesign.co.uk CAKES 49
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