There was heavy snow on both ocassions and finding a mansion house in Edinburgh after dark only added to the drama. The trusty Rainbow mobile battled through traffic, blinded by snow, on icy roads and we set up the croquembouche in a wind buffeted marquee.
The first croqeumbouche of 2010 was begun at 5am; freshly baked choux buns permeating the studio with a pleasing aroma of vanilla. Filled with homemade creme pattiserie the choux buns were assembled with hot caramel into a tower, which would be presented on a purpose made stand, covered in fresh fruits and greenery. With heavy snow falling David set-off early to deliver the croquembouche, with back up four wheel drive transport arranged, just in case of problems.
When he arrived at the Roxburghe Hotel the sun broke through just in time for the photographs, which must have been stunning, with such an awesome wintry backdrop.
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