Things are slightly changing at The Bakehouse.
Don't panic - everything will stay gluten-free!
But the style of cake I've been doing is going to change. They're going to get a little more glamorous. And that's where you come in.
I want to know what you want. Gold leaf? Edible pearls? Hanging from the ceiling? (Oh all right, you know I already do a chandelier cake - just testing!)
But seriously. I started out doing gluten-free wedding cakes because I wanted people to have a delicious-tasting cake that looked amazing, too. But styles are changing and you deserve an even more exquisite look than before.
So watch this space for the new styles I'll be bringing out. Think metallic layers, couture cupcakes and the most delicate sugar flowers, including a dahlia (a flower I've been wrestling with for some time!).
For more ideas on wedding cakes, visit the cake gallery here and let me know what you want to see more of.