Wednesday, June 6, 2007

Suzanne & Peter Cut the Cake

Three tiers of double-layered dark chocolate genoise imbibed with raspberry syrup, filled with raspberry mousse, frosted with raspberry lemon buttercream mousseline. Served with raspberry coulis. Decorations include raspberry coulis, organic fairy roses, and climbing hydrangea leaves.

Wedding couple: Peter Towle (left) and Suzanne Kingsbury, September 2006.

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