Early May at Lydia Kraitman Cakes: A Seasonal Wedding Baking Journal

May 2nd 2026

Early May always feels like a turning point.

The cottage starts to warm up properly. Not quite summer, but no longer pretending it’s winter either. The orchard trees are blooming. The light changes. The evenings stretch. Wedding season hasn’t quite hit

full speed yet, but you can feel it gathering momentum.

This is the time of year I find deeply energising.

Joyful chaos, in the best possible way.

At Lydia Kraitman Cakes, early May usually looks like one wedding a week, with a couple of film projects tucked in, maybe a photoshoot if the diary allows, and admin quietly migrating to early mornings before the kitchen takes over. There’s often a tasting mid-month, which always feels like a small pause to breathe, talk, and eat cake and plan for future weddings.

My days are split between the kitchen and the outdoors. Baking and prepping during the day. Long dog walks morning and night. Hedgerows being inspected with far too much optimism. Is that elderflower yet? No. Still not. Soon, though. Hopefully.

Behind the scenes, this is a season of quiet transitions. The last of the frozen produce gathered and preserved last year is being worked through. Berries, purées, syrups that carried us through winter weddings are finally making way for what’s about to arrive fresh. Seeds are going into the edible garden. Notes are being scribbled about what worked last year and what I want to tweak this time around. Storage containers are multiplying at an alarming rate. I am fairly sure they breed when I’m not looking.

Seasonally, May is a lesson in patience. Rhubarb is everywhere, and I am completely obsessed. The first strawberries and gooseberries are starting to show themselves, but they’re not quite ready. Elderflower is still being watched closely, everything is on the cusp. Almost there. Not yet.

For couples planning a wedding around this time of year, this is also a good reminder that seasonal menus aren’t about forcing ingredients into place early. They’re about working with what’s genuinely at its best. Early May weddings suit flavours that feel fresh but comforting. Rhubarb, vanilla, custard, soft citrus, gentle florals. It’s often better to choose something that’s confidently in season than to chase ingredients that are nearly ready but not quite there yet. Although I do always have last years backups stored in the big freezer in my pantry.

That feeling mirrors wedding planning more than people realise.

This is the point where things start to feel very real. Decisions feel heavier. Timelines feel tighter. Everyone else suddenly seems further ahead. From my side of things, this is also when I’m deeply in my stride. Busy, yes. But organised. Working seasonally. Planning ahead while staying rooted in what’s available right now.

For many couples, this is usually where a bit of decision fatigue creeps in. Too many options. Too many opinions. My advice is always the same. You don’t need to decide everything at once. Focus on the big picture first. Guest numbers. Overall style. How you want the day to feel. Once those foundations are in place, choices around food and flavour tend to fall into place far more easily.

It’s also worth knowing that this is when your suppliers are usually at their most organised. Wedding season may be ramping up, but systems are in place, diaries are structured, and there’s still space for thoughtful conversations. If you’re booking or finalising details in May, you’re not late. You’re right on time.

One of the flavours I make more than anything at this time of year is rhubarb - poached and paired with custard, syrup mixed into lemonade, in a crumble, in a verrine, on blondies, in truffles. It’s nostalgic, comforting, and endlessly adaptable for weddings. Served as a tart, a dessert table slice, or a plated pudding, it feels both familiar and considered. Perfect for May.

Rhubarb syrup is something I make every spring without fail. its delicious drizzled over a sponge cake and I've had a few requests in recent years for rhubarb, white chocolate and almond wedding cake tiers.

It is also perfect stirred through a glass of champagne or sparkling wine. Lovely with soda and a slice of orange. And ideal for sipping quietly after a tasting box, when the cake has been eaten, the crumbs cleared, and you’re ready to sit back and let the decisions settle.

Rhubarb Wedding Cake Syrup

Ingredients

500g rhubarb, chopped

300g caster sugar

300ml water

1 vanilla pod or strip of orange peel (optional)

Add the rhubarb, sugar, water, and vanilla or orange peel to a saucepan. Bring gently to a simmer and cook for around 15–20 minutes, until the rhubarb has completely broken down and the liquid has turned a deep pink.

Strain through a fine sieve or muslin, pressing gently to extract as much liquid as possible. Allow to cool, then transfer to a clean bottle or jar.

Stored in the fridge, this will keep for around two weeks.

To serve, add a splash to champagne or prosecco for a simple, seasonal cocktail. Or top with soda water and plenty of ice for something lighter. It also works beautifully brushed over cake layers, folded into buttercream, or spooned over desserts.

What’s in season between now and October

From early May through to the heart of wedding season, the ingredients available to us change constantly.

This is one of the reasons I love seasonal wedding baking. Menus don’t stay static. They evolve, soften, deepen, and warm as the months roll on.

For couples planning summer or early autumn weddings, this is roughly what we can expect as the year unfolds.

Late spring (May to early June)Rhubarb, early strawberries, gooseberries, soft herbs, and the first elderflower when we’re lucky.

High summer (late June to August) Strawberries, raspberries, blueberries, cherries, redcurrants, and later blackberries. Elderflower, basil, and thyme.

Early autumn (September to October) Apples, pears, plums, damsons, figs, quince, and nuts like hazelnuts and almonds.

Seasonality doesn’t mean restriction. It means choosing ingredients at their best, which almost always leads to better flavour, better texture, and menus that feel right for the time of year. If you’re unsure what suits your date, that’s something I guide couples through all the time. You don’t need to know the answer straight away.

Early May is about paying attention.

To what’s growing.

To what’s nearly ready.

To what doesn’t need rushing.

If there’s one takeaway here, it’s this. Wedding planning doesn’t need to be loud to be successful. Thoughtful choices, made at the right time, nearly always lead to the best results. Seasonality helps with that. It gives you something steady to lean on when decisions start to feel heavy.

And soon enough, the elderflower will arrive.