So, Baking I can do but icing and decoration.... 
Lets just say I'm not the best!!

But I just wanted to share my idea with you for edible save the dates. I feel that if you're a bit more artistic than me or you take a little more time and care than me, then these save the dates could be really sweet and special!

I used a basic gingerbread recipe. Gingerbread is really quick and easy to make and creates a nice flat surface for you to work with. I decorated the gingerbread with roll out icing and icing pens. If you go to a specialist cake shop then there would be a lot more choice. You could match the colours of the icing to your wedding theme and you could buy special letters and numbers to make them look really professional.

I made a selection of shapes and pierced some with holes so that ribbon or information tags could be threaded through.

They would look lovely wrapped individually in cellophane bags with lace or ribbon ties. 

The Recipe 

75g light brown soft sugar
 2 tablespoons golden syrup
 1 tablespoon black treacle
 1 tablespoon water
 1 teaspoon ground cinnamon
 1 rounded teaspoon ground ginger
 95g block butter
 ½ teaspoon bicarbonate of soda

 225g plain flour sifted, plus a little more (if needed)

The Method
Put the sugar, syrup, treacle, water, spices together in a large saucepan. 

Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda. 

Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it. 

Now leave the dough covered in a cool place to become firm (approximately 30 minutes). 

Pre-heat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut out the 
gingerbread into the required shape using cutters.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip. 


Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack