Probably the one wedding detail I care least about is the cake. I don’t eat eggs and try to make my food choices as healthy as possible. To make things more complicated, my sister’s boyfriend has Celiac disease, so I need to take gluten allergies into consideration as well. Given that cakes are pretty much a wedding staple, I’ve been noodling. My solution is a color coded cupcake cake: white icing= regular cupcakes, pink icing= vegan cupcakes, and green icing = gluten free cupcakes. Stacked high, they double as an almost perfect cake replica. I even found Fat Bottom Bakery in San Francisco, which makes vegan cupcakes – don’t they look splendid?