Post # 1
Ok, so I’m allergic to wheat (can’t eat gluten either obviously) and I’m intolerant to dairy (yup, I took all the food allergies in my family) and when I say I’m allergic to wheat I mean I swell up (was swollen for years!), I get asma attacks by just breathing in a kitchen that uses wheat and ezchema etc. So here is the thing, the caterer that makes me cakes (only one I know that can make cakes with such few ingredients) says I can have anything larger than a 2 tier cake (8″ bottom and 6″ top) because the cake can’t take the weight due to it’s lack of ingredients, I was gutted! This was because I always dreamed of a 4/5 tier cake amazing cake … I had it all planned out in my head… BUT I got over it quickly (its not that important) so I’ve come up with a couple of ideas.
1. Have just the two tier cake (with some tall cake stand making it rather extraordinary) and then use sheet cakes
2. Have three two tier cakes and have the one in the centre more intricately decorated and on a higher stand and making the table a sort of focal point of the room
3. Have three cakes but just have the one in the centre be a two tier.
One other thing is, square or round cakes? (or a combination of both?)
Post # 3
8 inch and 6 inch square cakes would serve more then the round cakes. could you have 8 inch 6 inch two tier round cakes with normal ingreiants on both sides of the table and have your glutten free two tier square cake in middle of the table on a platform.
Post # 4
What if you purchased a cake stand (4 or 5 tiers high) that separates the actual tiers? Then it would only be one tier on each tray but they would still be stacked tall with the smallest tier at the top..
Post # 5
Use Styrofoam layers to give the look of 4-5 tier cake? Top 2 layers are cake, the rest is fake. Have sheet cake in the back to serve to the guests. Just to add another option into the mix…..
Post # 6
bottom 2-3 as fake layers, one ‘normal’ layer, and the top layer gf/df so you can eat a piece once you cut into it.
then have sheet cake for the rest of it.
Post # 7
@Miss Jackrabbit: agree this is a great idea:)
Post # 8
@StarryNight2011: +1. Just what I was thinking.
Post # 9
Get a faux cake with only the center tier real cake. 🙂 bottom two tiers styrofoam covered in fandant, middle layer real, top two layers styrofoam covered in fandant. Then have sheet cakes in the back to cut. 🙂
Post # 10
@FutureMrsSarah: I agree with doing the fake cake layers and the others real.
I prefer round, but I think it’s all personal taste
Post # 11
Are you serving everyone gf/vegan cake? Or do you want regular cake for most people and gf/vegan for yourself? If the latter I would say have your big cake and just make the top tier gf/vegan. But I’m not sure how sensitive your allergies are.
Post # 12
@FutureMrsSarah: There are lots of stands that give the look of a tiered cake, but the stand holds all the weight. Some are decorative, some are “invisible”. If you’ve always dreamed of a multi-tiered cake, maybe look into a stand.
Post # 14
- Wedding: October 2014 - Disney
Do the entire cake gluten and dairy free. There are plenty of great bakeries that can do it now.
My entire wedding will be gluten free breads, cakes, pasta, sauces, etc.
Post # 15
- Wedding: October 2014 - Disney
To everyone suggesting the top tier is the gf df layer this is a HORRRIBLE IDEA. Cross contamination is a huge issue with allergies and celiac disease. She will get sick. I had a local cake company that supposedly does suggest this at a bridal expo and I went off at the manager. I will NEVER buy anything gluten free from this company. If a company is suggesting to me that this is what they do and that its safe they’re idiots. I made it very clear this might be great for somone who chooses to be Girlfriend but it is 100% NOT OK for a celiac. Cross Contamination = poison. I wouldnt put arsenic in your cake please dont put gluten in mine.
Post # 16
Can you avoid cross contamination by having a layer of flowers between the Girlfriend cake and the non Girlfriend ?