Just Because The Bride Is Gluten Free? Why The Whole Cake ?
Decorating By Carlachef Updated 2 Aug 2010 , 4:13pm by rainbow_kisses
I don't know how it works with gluten, but some people have such severe nut allergies that they can't be in the same room with peanut butter. So if you are stacking a wedding cake, and it's a severe gluten allergy....couldn't they contaminate the gluten free tier?
Just a thought. Not that I know anything, just speculating.
Good Idea. I know I would'nt want to eat gluten or sugar free if I did'nt have to. Plus There WILL be people there that didn't get the news that the cake is Gluten Free. They'll spread the news that your cake was nasty. "Don't use them, There cake is horrible."
I don't know how it works with gluten, but some people have such severe nut allergies that they can't be in the same room with peanut butter. So if you are stacking a wedding cake, and it's a severe gluten allergy....couldn't they contaminate the gluten free tier?
Just a thought. Not that I know anything, just speculating.
I used to do pastry at a restaurant. We had a regular customer who had a severe gluten allergy - normally she would never be able to go out to eat because of trace gluten. Even just a tiny amount would make her sick.
We kept a couple pots/utensils set aside and the chef had a few recipes on hand so she could go out for dinner occasionally and not have to worry about getting sick. I'd make her truffles and mousses whenever I had the time, and every Christmas she'd get a little package of truffles to enjoy over the holidays.
So, yes, it's possible that a gluten intolerance/allergy can be notable enough that a stacked cake would be a bad idea.
Just made a gluten free 2 tier cake wedding cake and it was so good!!!! It was for my DH's Aunt. The 82yr old groom said it was the best cake he has ever had, and he has been gluten free for 42 yrs. I used strawberry mousse for 1 filling in 1 tier, whipped chocolate ganache in the other. Used the ganache as the dam for the strawberry and under the fondant. I made the filling a little thicker than normal, because I had the same miss conception- that the cake would be awful, but it was great!!! The recipe came from wierkd:
Betty Crocker Gluten free cake mix,
Jell-O brand pudding coordinates with the cake
substitute milk for the water,
For chocolate add a 1/2 cup of hot coffee to the mix also.
Used Pam original to grease pans.
Why are gluten free cakes nasty???
Why not bake 3 tiers of tasty Gluten free cakes LOL....
In my opinion, if that's what they want then thats what they want, Yes we can suggest decorating ideas and thing like that, but when it comes to flavour or allergy things.... Make what they asked for.
IMHO
ps "I love a Challenge" 
My best friend from college found out she had an allergy to gluten over 5 years ago. Cross contamination is a HUGE issue for those with this allergy so making one tier gluten free I think would be difficult for contamination purposes. Actually she has taught me a lot about gluten free and some of them taste very good! Whole Foods developed a huge gluten free section when one of their employees had a gluten allergy and suggested it to the CEO. I shop there for her when she comes to visit and they have quite a tasty selection of gluten free foods now.
Why the assumption that any professional, anywhere, is making nasty tasting gluten-free cakes? Who would do that? I assume that any cake a professional makes tastes good until proven otherwise.
I made a gluten-free pumpkin roll for a potluck at work last October. I showed my recipe to the person with the gluten issue, made sure the baking soda and such wouldn't be a problem for her, and just subbed gluten free flour (which she provided) for the all purpose. Easy-peasy and tasted exactly the same as the usual recipe. Everyone else at work was afraid of how it would taste so I made one in the usual way, just in case. It stayed in the freezer at work because there was no need for it. If it tastes the same, why would someone care if it happened to be gluten-free?
I agree with some other posters, why are you assuming that gluten-free cakes taste bad. I make one that is to die for.
Plus, when you are paying upwards of 3 million dollars for your wedding you can have whatever kind of cake you want. And I highly doubt any of the guests are going to complain about it 
Cross contamination is a real problem. Not to mention if the bride wants gluten free then do it for her or say sorry you cant make a good tasting gluten free cake and don't feel up to the challenge and send her elsewhere.
I am gluten free and make gluten free cakes for everyone regardless of if they can eat gluten or not. I have never had a complaint - and I have had serveral requests for recipes.
Remember if you are making this cake then the utensils and pans and bench and oven etc must be gluten free also, so a serious clean before and after baking and decorating is a must.
Also your fondant, buttercream, fillings and decorations will have to be gluten free.
Ask the bride how sensitive she is to gluten before baking so you are sure and feel comfortable making this for her. Explain that your kitchen is not normally gluten free so some traces may be present and make sure she is okay with this. - get it put in the contract!
Gluten free ingredients are generally more expensive and it takes more batter to make the cake - it doesnt rise as much as normal batter - so you will have to charge extra for this.
good luck
Nel
When we get a request for a GF wedding cake because the bride/guests have Celiac or gluten allergies, we will not sell a cake that has mixed GF and non-GF tiers. We cannot guarantee that there will be no cross-contamination between the tiers, even if the GF tiers are on top...while we will certainly be careful, any cross-contamination that occurs at the venue will undoubtedly be blamed on us.
By the way -- our GF cakes, while more expensive, are indistinguishable from regular cakes. When you start getting into multiple allergies we recommend a separate smaller cake...a few weeks ago we made a single tier egg/dairy/gluten/soy/corn/nut-free wedding cake (still pretty good, but noticeably different from a regular cake) to supplement the bride's main cake.
I am so sorry for my ignorance. Thank you all so much for your information. I would appreciate any recipes that would ease my fear. I will try the Betty Crocker recipe. I also shop whole foods which base mix would you suggest ? What about sugar-free and vegan recipes, anyone have any suggestions ?
What about sugar-free and vegan recipes, anyone have any suggestions ?
Vegan cakes are certainly doable, the only noticeable difference we've found is that they tend to be denser than cakes with eggs. There are several books and web sites out there with vegan cake and cupcake recipes, our favorite is "Vegan Cupcakes Take Over the World".
Sugar-free is a different story -- we've been researching sugar-free recipes for some time, and while we can make the cake itself sugar-free, we've yet to find sugar-free frosting we would be comfortable selling. Since sugar is almost never an allergy, our advice to those trying to regulate their blood glucose level is to just have a smaller portion of regular cake.
My suggestion is to get the recipes from the gals that have the good tasting gluten free ones. My bf daughter is gluten sensitive and has me make her cakes for her birthdays and brings me a gluten free mix that then I add stuff to (pudding,etc). Both my husband and I think it tastes awful, but they like it, so I continue to do it for her.
Just because a cake is gluten free, vegan or any other allergen friendly does not render it totally inedible, only ignorance makes cakes taste nasty with bitter after taste. I regularly make cakes for allergy sufferers and they taste just like any other cake.
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