My daughter Hayley has just been witness/bridesmaid at the wedding of a close friend. The wedding was very small (25 guests) and low-key and I offered to make a cake for the occasion. The bride settled on a cupcake cake with a small cutting cake, only slightly complicated by the fact that she is gluten-intolerant. Because I have no familiarity with gluten-free cooking, I decided not to risk adapting one of my recipes and instead resorted to a couple of good quality gluten-free cake mixes. I did a test run a couple of weeks ago and was pleasantly surprised by the quality of the end result. The chocolate mud cake in particular was excellent, dense and rich and still moist a week after the practice run (the mix contains 1/2 cup of olive oil which helps).
Immediately upon arriving back from our Easter break, Dee and I, with help from Pippa, got down to work. Dee has recently done a cupcake decorating short course so her help was indispensable, particularly given I have a familial hand tremor that makes piping anything a VERY shaky endeavour. We were all quite chuffed by the end result - the cutting cake was decorated to mirror the wedding invitations and looked very cute (if I say so myself). Most importantly the bride was thrilled.