The Science of Gluten-Free: Why "Good Enough" Isn't Enough for Your Wedding Cake

Happy New Year! 🥂

If you are reading this, there is a good chance that your Christmas or New Year involved a popped cork, a very shiny ring, and a lot of excitement. Congratulations!

January is always my favourite time of year. The enquiries start flying in, and I get to hear all about your visions for 2026—from rustic barn weddings in the Peak District to elegant black-tie affairs in Nottingham.

But for many of you, that excitement comes with a tiny whisper of panic.

Usually, it sounds something like this: "Tina, I have Coeliac disease (or my mum/partner/best friend does). I need a cake that is safe... but I don't want it to taste like 'gluten-free' cake."

I get it. We have all been there. We have all eaten that supermarket cake slice that falls apart in your hands and sucks the moisture out of your mouth.

At Celebrity Cakes, my philosophy is simple: "Good for gluten-free" is an insult.

If your guests take a bite and say, "That’s nice for a gluten-free cake," then I haven't done my job. I want them to have no idea it was gluten-free until you tell them.

The Secret Isn't Magic. It's Science.

The reason so many gluten-free bakes fail is that people try to just swap regular flour for a "free-from" bag and hope for the best.

That doesn't work. Gluten is the "glue" that holds a cake together. It gives it structure, bounce, and chew. When you take the gluten away, you have to replace that structure using science.

In my kitchen, we don't just bake; we engineer.

• We use specific Structure Blends to ensure your bottom tier can hold the weight of a 4-tier masterpiece without cracking.

• We follow rules like the "10% Principle" to ensure the sponge is moist, rich, and tender, never dry or crumbly.

This is why my cakes can be carved, stacked, and sculpted just like "real" cake. Because, well... it is real cake. It’s just smarter cake.

Moist, rich, and structurally sound. No dry crumbs here!

Safety First: A Dedicated Environment

Taste is one thing, but safety is non-negotiable.

If you are a Coeliac, or you are catering for someone who is, the fear of cross-contamination is real. A "may contain" warning isn't good enough for your wedding day.

My kitchen in Mansfield is a Strictly Dedicated Gluten-Free Environment. No wheat flour ever enters the building. There is no "airborne flour" risk.

This means you can relax. You can enjoy your champagne, cut your cake, and eat it too, without a single worry about your health on the biggest day of your life.

Engineering meets Art: Gluten-free tiers that stand tall all day.

The Tasting Experience

The proof, as they say, is in the pudding (or the sponge).

I am now taking bookings for 2026/2027 Weddings. Whether you are dreaming of a classic Madagascan Vanilla Bean with Raspberry or something more indulgent like my White Chocolate and Raspberry my "Blend No. 2" Belgian Chocolate orange with Cointreau or Zesty Lemon, the best way to decide is to taste it.

Your wedding cake should be a highlight of the day, not a dietary compromise.

Let’s create something beautiful (and safe) together.

Enquire about your Wedding Cake here

View the Wedding Gallery here

P.S. Are you a keen baker yourself? If you want to learn the science behind my sponges and pastry, check out the Celebrity Cakes Academy. I have a few spaces left for my February & March Masterclasses! Learn with Tina