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Unlike a food intolerance, a food allergy involves the immune system. During an allergic reaction, the immune system mistakes a harmless food as a threat. It creates chemicals and histamines in an attempt to protect the body, which trigger symptoms that affect the skin, respiratory system, gastrointestinal tract and cardiovascular system. Symptoms arise within minutes of eating or touching a particular food, so allergy sufferers must avoid it at all times.

Egg Allergy

Generally, it is the proteins found in egg whites (albumen) that cause a reaction in someone with an egg allergy, but proteins in the yolks can also cause problems.

It is essential that you eliminate all eggs and egg products from any cake you make for an egg-allergy sufferer. You will find recipes for egg-free fruit and sponge cakes and marzipan, and albumen-free royal icing, in the Recipes section, which starts on page 111. If you plan to use ready-made sugarpaste (rolled fondant or ready-to-roll icing), be sure to check the ingredients list beforehand, as some brands contain egg whites. (The recipe in this book, which can be found on page 32, does not.)

Nut Allergy

Ordinary marzipan, which contains almonds, is off limits for those with a nut allergy. If you must cover a fruit cake that you have made for a nut-allergy sufferer, either replace the marzipan with nut-free marzipan (see page 123) or apply a thin layer of sugarpaste (rolled fondant or ready-to-roll icing) and proceed as normal. You will find the recipe for ordinary sugarpaste on page 32.

Dairy Allergy

This is the most common type of food allergy and requires sufferers to give up all foods containing cow’s milk, such as cheese and butter. The Recipes section, which starts on page 111, includes recipes for a dairy-free fruit cake, sponge cake and chocolate topping.

E-Number Allergy

E numbers represent colours, preservatives, additives and other agents that are included in packaged goods. They have been tested for safety and passed in the European Community but still cause allergic reactions in some people. If you are making a cake for someone who is allergic to a particular E number, check the ingredients lists on all of the products you are using to make sure they are safe.

Thinking Ahead

Whenever you are making a cake for someone with a food intolerance or allergy, make sure you thoroughly wash all surfaces and equipment before you begin. Never just carry on and ice a cake for a nut-allergy sufferer with the same rolling pin that you have been using to apply marzipan to another cake, for example.