There are very few recipes that cannot be adapted to allergy free equivalents, and much of it comes down to three things: Knowing what the alternative allergy free equivalents are, understanding how they work and being prepared to experiment with recipes until you get it right. Of course it helps to have ready and willing taste testers prepared to give you their honest opinion!

Three years ago, I thought I’d never be able to make acceptable cakes, but here I am now, in a position to offer even sumptious wedding cakes that can pass as ‘normal’ to all guests, food allergic or not! And you can too…

If you have a recipe you are struggling with, post it here and I’ll try to help!