Does anyone have a recipe and suggestions as to how you would do a wedding cake so that the top will be appropriate for a diabetic and the piece the bride would eat that day would also be ok for her? Should 2 different cakes be made? What kind of frosting/fondant would be used?
Thanks for any help.
I don't have recipes for you but I would suggest making some portion of the cakes (a small tier or a side cake) for diabetics. If it's one of the tiered cakes the bride and groom could cut that during the cutting ceremony OR a piece of the diabetic cake could be set behind the bridal cake for her to taste during that time. I just don't think it all ought to be diabetic. From what I hear most brides eat very little cake at their reception. It might be good to ask whether there are more diabetics in the wedding family, although if there were enough to make it an issue the bride should bring it up at the consult, I think.
I don't know if I've ever seen that discussed much here.