Although you may not think much of it, the cutting of your wedding cake is significant, symbolising your first task as husband and wife, alongside your commitment to share and provide for one another. However, what happens when the cakes foundation doesn’t serve you for the better? Join Western Australia Wedding & Bride’s Josephine Day as she teams up with Stacey Dadd, CEO and Head Baker at Champagne & Gumboots to explore how gluten-free cakes are taking the spotlight, creating the perfect alternative for guests to enjoy delicious treats, without the wheat.
What started as a childhood passion, baking, has long held a strong place in Dadd’s heart, providing a space where she can experiment, expressing her creativity and individuality. “I’ve been baking since I was ten years old when I discovered Nigella Lawson and developed a love of food,” she says.
With life taking a detour due to a health scare and motherhood, Dadd’s lifelong dream of being a chef was put on hold. However, this step back was ultimately a blessing in disguise, alluring a brainstorm that would undoubtedly change her life. As research proved that there was a hole in the market for gluten-free products, Dadd decided to rewrite this narrative, establishing her own business that would simply create nothing less than a match made in heaven.
Champagne & Gumboots is proudly the only Coeliac Australia accredited cake boutique in Western Australia, specialising in gluten-free cakes and treats for every occasion. With its bespoke boutique located in the Swan Valley, Dadd and the team lovingly service the Perth community, bringing delicious treats for everyone, suited to every dietary requirement.
No Gluten, No Problem
Let’s be real – when you think of gluten free cakes, what words come to mind? Neutral, crumbly, plain? It has long been believed that gluten free products are different when compared to those that are ‘normal’, lacking in flavour, texture and enjoyment. This, however, is the biggest misconception that Dadd aims to debunk through her work. “Once upon a time gluten-free meant no moisture, cardboard texture and extremely limited in flavours and decorations – so many people
avoid it at all costs and only if they have too!” Dadd exclaims.
It’s safe to say that most couples wouldn’t traditionally think of opting for gluten-free treats for their wedding, but the tide is changing, thanks to an increased range of product availability. “It’s become so mainstream and easy to create gorgeous gluten-free wedding cakes that you can no longer tell the difference. This means we’re seeing one big gluten-free wedding cake being opted for all guests to enjoy,” she continues.
So, what exactly is the secret behind Dadd’s baking success? The authentic, unique products of course! Dadd explains: “Here at Champagne & Gumboots we make our own custom gluten free flour blend. This is a unique blend of different flavours all lending themselves to creating a beautiful texture and crumb but also helping create a subtle classic flavour. We then use high-quality ingredients from the best sources, Australian salted butters, white chocolate from Italy and quality oils all go into creating rich and flavourful options for our couples.”
The Flavour Fix
We have all been there before – having a dessert that tasted so good that it lingers in your mind for days on end. As you embark on your wedding cake journey, creating a design that guests will savour in every bite, perfecting the flavour is key.
Whether it be a two-tier dark chocolate cake filled with raspberry coulis and topped with a glossy mirror glaze, or a classic vanilla sponge with jam, balancing the right flavours is the secret to creating an unforgettable, timeless experience. That’s why Dadd works tirelessly alongside each of her couples, collaborating with them to understand their needs and preferences, developing a creation that will be remembered long after the last dance.
So, what new finds have changed the game for bakers? “The sheer volume of starches that are being imported into the country really changed the game in the gluten-free flour world,” Dadd explains. “These (along with rice flours) help create a genuine, light texture and crumb in our cakes.” Allergen friendly decorations including food dyes, fondants and frostings are also becoming increasingly popular, creating the perfect alternative for intolerant guests.
What’s Trending?
With an impressive collection of delicious creations within her portfolio, Dadd never fails to amaze couples with her outstanding skills and excellence. Never shying away from wowing a crowd, she recalls one of her most recent, memorable designs that perfectly balanced the wedding theme, with a hint of surprise. “One of our all-time most talked about cakes is one of our big three-tiered beauties completely covered in pressed freeze dried flowers. We included a hidden fairy door at the back of the cake – which completely met the fairy forest inspired wedding theme.” Dadd uses this design as a reminder for couples that their wedding cake doesn’t need to be a stock standard, simple white cake, and rather should mirror their story and personality.
Looking ahead to the forecast of the 2026 wedding season, Dadd is particularly loving the lean towards fully edible cakes, complete with organic edible florals, fresh fruits and freeze-dried elements. Texture and movement are also making a strong emergence, shaping the future of cake design.
Image courtesy of Champagne & Gumboots