Gluten free wedding Cake!

Fugs!!

Hi people

Does anyone know of anyone who could Bake a wedding cake for us with one teir being Gluten Free as my Fiance is Ceoliac. Preferably in Cork or waterford. Thanks.

uberwolf

a thought for you, if you're thinking a tiered cake you could mix ordinary and gluten free tiers. You could then consider making the gluten free tier yourselves?

amdublin

Yeah. And make it the smallest tier.

Gluten free cake is not nice :mad: So likely only for your fiancé.

artyeva

people who reckon gluten free cake isn't nice just haven't been eating the right gluten free cake

while it is true that most supermarket/mass produced gluten free baked goods have all the flavour and texture of styrofoam, there are loads of smaller producers that make gorgeous baked goods that you'd struggle to pick out as gluten free. probably cause they put in the effort [and time] to find the right blend of flours and/or gums [cause not all people with coeliac can tolerate gums].

amdublin

artyeva wrote: »

people who reckon gluten free cake isn't nice just haven't been eating the right gluten free cake

while it is true that most supermarket/mass produced gluten free baked goods have all the flavour and texture of styrofoam, there are loads of smaller producers that make gorgeous baked goods that you'd struggle to pick out as gluten free. probably cause they put in the effort [and time] to find the right blend of flours and/or gums [cause not all people with coeliac can tolerate gums].

What are gums please?

Nah I was in a lovely little artisan cafe last week famed for their baking. Eating a "brownie" which was dry and crumbly, no chewy brownie niceness. Turns out it was one of their gluten free "specials" :pac:

Seriously, sort out your fiancé with a small gf cake and get regular cake for your guests.

If gluten free was that good no one would ever eat flour

artyeva

amdublin wrote: »

What are gums please?

Nah I was in a lovely little artisan cafe last week famed for their baking. Eating a "brownie" which was dry and crumbly, no chewy brownie niceness. Turns out it was one of their gluten free "specials" :pac:

Seriously, sort out your fiancé with a small gf cake and get regular cake for your guests.

If gluten free was that good no one would ever eat flour

xantham and guar gums are the two most common.

one bad brownie does not represent every single bakery and supplier in the whole world. :pac:

i think the op has already said they were going to get one tier for their fianceé and the rest 'gluten' cake anyway.

and your last statement is kinda pointless and tbh a bit insulting to people either living with coeliac or other levels of gluten intolerance.

amdublin

artyeva wrote: »

xantham and guar gums are the two most common.

one bad brownie does not represent every single bakery and supplier in the whole world. :pac:

i think the op has already said they were going to get one tier for their fianceé and the rest 'gluten' cake anyway.

and your last statement is kinda pointless and tbh a bit insulting to people either living with coeliac or other levels of gluten intolerance.

Holy hell and there's me just trying to be helpful

1. I stand over what I said:
Get the smallest tier in gluten free, it's going to be be get wasted if the op doesn't

2. Xantham and guar gums are the two most common what please?

3. Insulting to people WTF. I personally feel sympathy to people who can only tolerate the gluten free, IMO it's not nice. How is that insulting??? And I stand over my comment that if it was that nice why would anyone bother eating non gluten free food. Please explain how I'm insulting anyone? :mad:

AoifeCork

There is a lady in Douglas that does gluten free baking and I'm sure she would help you out. Think her name is Deirdre? Will double check that.

If not, I don't see why an average run of the mill baker/cake designer couldn't make a gluten free option? All you need is the gluten free flour and you're away I know Trish from Carrigaline (A Touch of Magic) has done gluten free before and her cakes are amazing!!

Hope the plans are coming along well you too

Acoshla

AoifeCork wrote: »

If not, I don't see why an average run of the mill baker/cake designer couldn't make a gluten free option? All you need is the gluten free flour and you're away

It's not quite as simple as this, well, it can be, but you run the risk of cross contamination, which is one of the biggest risks with baking gluten free. Ideally a baker would have separate bowls, utensils, everything, for their gluten free baking, as bits of "normal" flour and cake mix can get stuck in utensils, mixers, etc and contaminate the gluten free cakes. So either you take the chance of this and use all your regular baking equipment and gluten free ingredients or you need the space and bakery size to do both.

Sleepy

Or you learn to wash your equipment properly.

My other half does gluten free stuff for her celiac aunt regularly and there's never been a problem... Honestly couldn't tell the difference on her celiac black forest gateaux!

Acoshla

Sleepy wrote: »

Or you learn to wash your equipment properly.

My other half does gluten free stuff for her celiac aunt regularly and there's never been a problem... Honestly couldn't tell the difference on her celiac black forest gateaux!

When baking for paying customers it's not as simple as washing stuff properly, the flour dust in the air or tiny miniscule particles on any surface could make people sick. Obviously not everyone is that sensitive but if you are insured and HSE approved you might not like to risk having either of them revoked due to sick and unhappy customers.

My uncle is coeliac and is always trying gluten free food at markets etc, he is often sick after it and finds it very hit and miss, so clearly there are forms of contamination going on within gluten free producing places.

AoifeCork

Sleepy wrote: »

Or you learn to wash your equipment properly.

Took the words RIGHT out of my mouth. Any decent wedding cake specialist is going to be HACCP certified and is ABSOLUTELY going to know the risks of cross contamination.

I know some coeliacs are very sensitive and those who ARE gluten intolerant can be extremely unwell after any cluten consumtion at all but this is a WEDDING CAKE we're talking about.. A baker is NOT going to take the risk... If you're going to be sceptical about your wedding cake making you ill due to gluten cross contamination in the first place-FIND A BAKER YOU TRUST!

Acoshla

AoifeCork wrote: »

Took the words RIGHT out of my mouth. Any decent wedding cake specialist is going to be HACCP certified and is ABSOLUTELY going to know the risks of cross contamination.

I know some coeliacs are very sensitive and those who ARE gluten intolerant can be extremely unwell after any cluten consumtion at all but this is a WEDDING CAKE we're talking about.. A baker is NOT going to take the risk... If you're going to be sceptical about your wedding cake making you ill due to gluten cross contamination in the first place-FIND A BAKER YOU TRUST!

Plenty bakers out there say "Oh yes I can do gluten free too", by this they mean they'll just throw in gluten free flour instead without any of the cleaning aspects I just mentioned. Just make sure they are HSE Approved and have product liability insurance because a massive proportion of the cakemakers working from home don't have these basic legal aspects in place. I am a HSE Approved and insured cake maker and I wouldn't take the risk of doing a gluten free cake in my kitchen because while I know my utensils, equipment and surfaces are as clean as I can get them within my regulations with my naked eye I can't see traces of flour that might be on anything or in the air or in a cupboard so I don't take the chance.

So yeah, find a trustworthy, regulation following baker, there are many out there who don't have these basic things.

Fugs!!

Thanks people. My goodness this thread is very heavy with dos and don'ts.

@AM Dublin. You clearly have no good input to this thread and your coments are a little insulting. Please think before you type. If you've no positive input than please refrain from saying anything.

Aoife and Acoshla speek alot of sense here.

We really won't have time to make Gluten free Cake ourselves as there will be soo much to do and the wedding is away from home for us.

So If anyone knows a baker that they trust in the Waterford/Cork area please tell me.

I'll contact "A touch of magic" and see what the story is there.

@Aoife I'll be in touch after christmas

amdublin

Fugs!! wrote: »

Thanks people. My goodness this thread is very heavy with dos and don'ts.

@AM Dublin. You clearly have no good input to this thread and your coments are a little insulting. Please think before you type. If you've no positive input than please refrain from saying anything.

Aoife and Acoshla speek alot of sense here.

We really won't have time to make Gluten free Cake ourselves as there will be soo much to do and the wedding is away from home for us.

So If anyone knows a baker that they trust in the Waterford/Cork area please tell me.

I'll contact "A touch of magic" and see what the story is there.

@Aoife I'll be in touch after christmas

Thanks for "grading" all the posters' posts dude :rolleyes:

I was only trying to be helpful. I stand over what I say : get the smallest tier in GF, you're wasting your money otherwise.

As a wedding guest the last thing I want to be given to eat is GF cake. I am sorry if you don't like my opinion/input, I'm only trying to help you.

Good luck on your wedding day.

nicowa

Just to weigh in on the "gluten free tasting awful" - I made a gluten free chocolate cake (apart from the chocolate cos she can eat chocolate) for a birthday and no one noticed the difference even when I mentioned it when they'd eaten it. And I only mentioned it so that she wouldn't be worried about taking it away with her. And it was the first gluten free cake I'd made.

iguana

Ok people, enough of what GF cake tastes like, that's not what the OP is asking about.

OP, when is the wedding? If it's not too far away and you just want one tier to be GF have you thought about getting a GF Christmas cake and using that for that tier. If it was one with just plain white icing it could do the trick.

Fugs!!

The wedding is next August. I may have a baker sorted though.

prettygurrly

tritamyl flour by odlums is brilliant stuff...if you were to make a small tier just for your fiance to eat that would solve your problems. Can't wedding cake like christmas cake be made a few weeks/days in advance?
good luck finding a baker who will help you out...