We had the pleasure of designing a wedding cake, croquembouche and homemade marshmallows for Diba and Mahathir's "Rustic Glam" wedding over the weekend.
The wedding was ah-ma-zing-ly beautiful, set at the Lake Club in Putrajaya. Kudos to the bride and groom for braving an outdoor reception in this unpredictable Malaysian weather, but they managed to pull it off flawlessly!
Photos of the yummies, if you please:
Diba wanted a twist to her cream puff flavours, so the couple opted for a half lychee and half pandan creme anglais filling for the croquembouche.
The homemade (no corn syrup) marshmallows were dipped in melted dark chocolate and chopped almonds and pistachios.
The 5-tier wedding cake was a sweet take of the bride's favourite green tea and strawberries cake by Lanka, a Japanese bakery based in London.
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