that's pretty! it would be especially elegant as a centerpiece for an evening wedding. i think it was already mentioned, but when my friends got married they had a cute live bamboo plant that everyone wrote well wishes for the couple on. sweet idea.
i saw a lot of people reccomending tofu/soy. just be careful. my boss is a celiac and says sometimes they have a hard time processing it. last week i made the lentil and brown rice cassarole from la dolce vegan. gluten free, veggie and delish!
i got this off of allrecipes. i haven't tried it out yet but maybe it'll be a nice dry alternative?
INGREDIENTS 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices 3/4 cup strong brewed coffee 1 cup white sugar 1/2 cup chocolate syrup 1 (8 ounce) package cream cheese 2 cups heavy whipping cream 2 (1.4 ounce) bars chocolate covered English toffee, chopped
DIRECTIONS Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.