I get asked all the time if I make gluten free cakes.  The short answer is no.  The long answer...well...we just don't have the capacity to offer truly gluten free cakes.

Even though I don't offer gluten free cakes, I want to help guide you to make sure you are ordering the right cake for you and your guests.

In order for a cake to be truly gluten free there has to be certainty that there is no cross contamination.  Since the powders of flour and other gluten products can easily blow around a room or stick to a surface if not thoroughly washed, it's best to bake a gluten free cake in a kitchen that does not have other gluten products in them. Baking gluten products in a kitchen that also bakes gluten free products pretty much guarantees there will be cross contamination and a little bit of gluten will mix into your gluten free cake.

How big of an issue is that?  Well, for people who are wanting to avoid gluten for health reasons it's not a big deal.  A little gluten here and there won't hurt much.  But, for those with health issues, like celiac's disease a little gluten can be very serious.

Even if you are wanting a gluten free cake because you are simply trying to be health conscious, make sure it's from a truly gluten free kitchen and not just a bakery that also offers gluten free cakes.  The last thing you want is EMS at your wedding because a guest became ill due to cross contamination. 

The clouds are starting to part.  The sun is starting to shine.  And the temperature is starting to warm up.  The days of our cool to downright cold winter are fading away.  While I personally love to shed all the layers of jackets and feel the warm sun against my face...my cakes...well...they do not. 

I know the photos look gorgeous of a beautiful cake proudly displayed with a gorgeous grassy background is one we all dream of.  But, for those of us wanting to enjoy a wedding during warmer months it's better we place the cakes inside.

I really recommend if the temperature is higher than 75 degrees, it needs to be placed inside. I also never recommend that the cake is placed in direct sunlight, regardless of temperature.  Why?  Well, buttercream melts.  Even if the cake doesn't completely fall apart it will begin to soften and look droopy, maybe even lean a little.  Fondant cakes don't fair well either with the warm outside temperatures.  For one, they crack in humidity.  But also, underneath that smooth fondant texture is buttercream...which will be leaking out the bottom of your gorgeous cake if left in unfriendly cake temperatures. 

For those of us who have both inside and outside cake placement options, let's start thinking about the perfect indoor place to showcase your delicious dessert!