Posts Tagged 'choux'

Wedgewood Blue Croquembouche

“wedgewood blue…” was the colour the bride wanted for her croquembouche. I tried my best to match the exact shade of blue and I think it got pretty close. It’s  not always easy to achieve a particular colour in pastry work since food colours are limited and sometimes the base is not white.

I like to work with pastel shades. Not only is the result elegant and pretty, it also uses less food colour. I get requests for strong colours occasionally. Like a black fondant cake or a red one. If you ever attend a party with a cake of such strong colours, I suggest you skip eating the fondant covering. The amount of food colouring that goes in there, hmm…


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