Gluten & Sugar Free Wedding Cake Order!!!! Yikes!!!

Baking By SUUMEME Updated 12 May 2011 , 9:17am by Jennifer353

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SUUMEME Posted 2 May 2011 , 2:26am
post #1 of 12

This is my 2nd wedding cake and I really don't want to say no so I am going to make every effort to figure out if this is even possible. Can someone recommend a recipe for this. PLEASE!!!! Do they make a "fake" powdered sugar substitute?

11 replies
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lorieleann Posted 2 May 2011 , 5:18am
post #2 of 12

I'll be interested to see what suggestions you get. I just don't see how it could be both gluten and sugar free... Many gluten intolerant people can't handle splenda which is one of the only sugar subs that you could use in baking ( not that using splenda is a great option in itself). This kind of speciality baking is hard to just pick up and do well...lots of practice and proprietary knowledge goes into making this work.

This seems like a good time to try to remind your bride that while they have dietary restrictions, they are only two of the many people who will be having the cake. Maybe you could do a GF layer with the other layers.

I know that it's temping to take on wedding cakes, but when there are such specialized dietary requirements, it would be perfectly understandable to pass rather than risk such an important cake. (and the $$$ to bake off and test recipes that would be passable) good luck!

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johnson6ofus Posted 2 May 2011 , 5:40am
post #3 of 12

and the gluten free "flour" and ingredients are really expensive. So "practice" eats your "profits" VERY quickly....

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TexasSugar Posted 2 May 2011 , 3:53pm
post #4 of 12

I just tried to do a gluten free/dairy free cake for my Best Friend's son's birthday. After about 4 attempts he got an brownie that tasted okay.

My friend bought the flours and stuff for me to use, but the experiment was still pricey. This is not something I would have done for just anyone. I have great respect for those that do cook for those with allergies. This was a new one for me as she just started him on the diet, and I do plan to play around some more so that I can help her have special treats for him.

Personally for a paid order, this isn't something I would take on, unless I already had experience with it. There are just too many things that play into factor her. And like regular scratch baking, there is a lot of trail and error. And since you are changing out two very important parts of a cake, that makes it a little harder to trouble shoot any problems.

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Kiddiekakes Posted 2 May 2011 , 5:31pm
post #5 of 12

I would also be careful of doing these "Specialty" type cakes even if you are a licensed business.Unless you can absolutely 100% garantee that your utensils etc will not come in contact with regular items like flour and such you may be setting yourself up for a lawsuit...Nut-Free,Dairy-Free,Gluten and Sugar-Free are very specific baking and are expensive...I personally won't take the risk...Good Luck though and hopefully you find some great recipes that taste good.

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TexasSugar Posted 2 May 2011 , 6:42pm
post #6 of 12

Kiddie, I agree! I only did this cake for my friend because she is trying the diet out to see if it helps him any, he's autistic. He isn't deathly allergic to gluten or dairy, and she knows there is gluten and dairy products in my kitchen. Had it been for someone that could have a allergic reaction, I wouldn't have done it.

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Kiddiekakes Posted 2 May 2011 , 10:12pm
post #7 of 12

Na Texas..I was merely alerting the OP..LOL

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warchild Posted 2 May 2011 , 10:57pm
post #8 of 12

I took on an order for two 8 inch cakes for twins who both had nut alergies. I was hesitant to say yes, but the mom assured me the nut alergies were not really bad and she kept epi pens on her at all times. (warning number one)

I stupidly said okay I'd make the cakes, and almost ended up a freaking basket case from worrying I might have mistakenly added a bit of residue from past baking, that might trigger an attack on one of those twins. (warning number two)

I put everything I needed to use for baking and decorating the cakes through my dishwasher 3 times, I disinfected & scrubbed my kitchen from top to bottom so many times my back was ready to give out, as I oftentimes use nuts in my baking and did have them in my pantry until I took this twins cake order. (warning number 3)

The cakes were delivered and I heard nothing back for months. I swear the first couple of weeks after the cakes were delivered I did not sleep a wink for fear I might have caused one of those children to end up in hospital. (warning number 4)

I have never taken another cake order for nut free, gluten free, sugar free ,anything free, since those cakes. Its not worth the stress, and the amount of time you have to take to hopefully get your working area free of anything that might cause an alergy attack, or stomach problems, is not worth it. (warning number 5)

As much as its tempting to you to take the order, I'd tell the client it would be wiser to find a bakery that specializes in gluten free, sugar free baking.

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sugarlover Posted 2 May 2011 , 11:20pm
post #9 of 12

I agree with everyone else. The risk isn't worth the headache.

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pinkpiggie78 Posted 2 May 2011 , 11:28pm
post #10 of 12

I too don't understand why people want an entire cake to be sugar-free and gluten-free or any other "specialty" ingredient cake. My sons have food allergies (egg, dairy, nuts, peanuts...) and I make a "regular" cake for the guests and a special one for them. I am not saying that these cakes don't taste good, but I think there is a learning curve to baking "specialty" cakes and many people don't take the time to learn how to make them well (I know I don't).

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cakedout Posted 4 May 2011 , 8:27pm
post #11 of 12

I agree with everyone- and like lorieleann said, remind the bride that she and her groom (or the allergy-prone guest), will not be the only ones eating this cake. Suggest a small cake for those with the allergies, and leave the bridal cake for the rest of the guests.

I once took an order for a very allergic little boy; mom gave me all the ingredients and assured me that the food colorings and shortening I used were fine. Cake did NOT look "normal", or anything that I would allow to leave my bakery! But mom loved it and apparently son was ok.

Order #2 came, so I took the order. I did say that I wanted to make sure they understood that I can in no way be responsible for any allergic reactions, and the end product like this was not up to my quality standards. She agreed. A day or so afterwards I got a message on my voicemail that son had had an allergic reaction after eating the cake and she wanted to know if I had done anything differently this time. icon_confused.gif
I was a schlep and never returned her call. icon_redface.gif

But some time later they called me AGAIN for another cake order! icon_surprised.gificon_confused.gif This time I refused and told them they would have to make it themselves or find a specialty bakery!

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Jennifer353 Posted 12 May 2011 , 9:17am
post #12 of 12

I appreciate and understand all the advice above (and would have said something along some of it if you hadnt already heard it) but if you do want to try a gluten and sugar free recipe for this order or for interest at another time I came accross this one online. I havent made it though so dont know how it turns out, and as one comment says the semisweet chocolate will have sugar in it....

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