We wanted to combine desert and a wedding cake so decided to have a croquembouche. Apparently it can be difficult to ensure the croquembouche toffee sets in December humidity, so research and networking (mostly by my brother David) was required to find someone in Rotorua willing to attempt such a masterpiece. We were fortunate that Alex, from the Ciabatta Bakery was able to help us, and liaised with Roy, who took on the challenge. We were thrilled with the end result, which looked stunning and tasted divine (and the toffee held it all together perfectly).
As is tradition, the cutting of the cake involved chopping the top off the croquembouch. The delicate profiteroles were filled with a vanilla bean custard, and as Roy had made about 400 we even had some leftovers which we were able to enjoy again at the next day BBQ. A great start to our married life!
Congratulations on married life and well done on delegating to your brother. I have a hard time delegating sometimes. I grew up in Rotorua so it will always have a special place in my heart. I think where ever you get married though, as long as the people you want to be there can make it, that's all that matters.
ReplyDeleteHow lovely to visit the blog and see your beautiful wedding cake has finally replaced the new world rainbow cake!
ReplyDeleteIt was a beautiful wedding and an amazing wedding cake! Congratulations Miriam and Mike xx
ReplyDeleteMy daughter and son-in-law had their reception at this place on a beautiful evening in September. Months later, I am still receiving rave reviews
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