02 February 2012
Photo courtesy of John at Reyment Photographics http://reymentphoto.com.au/blog
Shayne provided a lovely review and mentioned that head chef Javiar at Moda Restaurant considered it the best wedding he has ever tasted :-)
The top tier is orange and almond cake with white chocolate ganache.
The middle tier is hazelnut mud cake with frangelico syrup and milk chocolate ganache.
The bottom tier is a fleur de sel milk chocolate mud cake, filled with salted caramel and dark chocolate ganache.
While I can't say it was against all odds, there were certainly many dramas along the way.
Married at Caloundra where I believe the weather fined up for a few hours just for them :)
I hope in the end it was a magical day and well done on pulling this wedding together in 4 weeks. Not many who could do that!
Wet and wild weather here in Brisbane certainly made caking difficult this week.
The cake is a vanilla bean buttercake with fresh strawberries and white chocolate ganache.