One of the latest commissions for Rainbow Sugarcraft was this 1.8 meter tall French Croquembouche Wedding Cake. Made with over 1,500 freshly baked and filled choux buns, the cake’s ingredients included 150 free range eggs and 15 pints of creamy milk.
The profiterole tower was decorated with handcrafted giant sugar roses in pale peach, baby pink and vintage ivory together with lily of the valley sprays.
The Rainbow Team started in the very early hours of Saturday morning filling crisp choux buns with a delicately flavoured crème patisserie before assembling the profiteroles into a mighty tower using scalding hot caramel.
Cake Decorator Mandi Mackenzie was chief engineer on the project,
“It’s always challenging making such a tall Croquembouche, especially when it’s going to end up so much taller than me, I usually end up standing on a chair to finish the tower!”
The dozens of handcrafted sugar flowers decorating the cake were made by Mandi and work colleague Comrie and carefully shaded to match the bride’s pastel colour theme.
The colossal Wedding Cake was then driven to Glamis Castle by David, who is well used to transporting epic cake designs.
Seeing the cake finally set up in the stunning dining room at Glamis Castle was the icing on the Cake for Rainbow Sugarcraft.
See more Wedding Croquembouche on Rainbow Sugarcraft’s website
