Brides TodayDecember - January 2020
For my wedding, I had immersed myself in the details of my cake. From the design to the colours and the flavour, I was adamant the cake had to be a showstopper since, being a pastry chef, that was one of the most important parts for me. I made the gum paste butterflies myself and carried them to Jodhpur. The night before my wedding, I was in the pastry kitchen of the Umaid Bhavan Palace, baking a chocolate sponge with a dark chocolate ganache.
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December - January 2020