(Closed) Croquembouche help!

posted 5 years ago in Food
Post # 3
Member
9917 posts
Buzzing Beekeeper
  • Wedding: June 2013

I like the ones with the spun caramel around them, but I’m not sure how that would work when it was served.  

This one is neat looking, but I’m again unsure about its practicality.

Post # 5
Member
9917 posts
Buzzing Beekeeper
  • Wedding: June 2013

@nikix:  How many people are you having?  I prefer the look of the shorter stacks…maybe you could have a bunch of smaller ones rather than one big one?

Post # 7
Member
9552 posts
Buzzing Beekeeper
  • Wedding: August 2013

I’ve never seen a croquembouche in any design other than tall cone. Are you looking for  some other shape?

Post # 9
Member
9917 posts
Buzzing Beekeeper
  • Wedding: June 2013

@nikix:  What if you got some sort of ornate cake stand with multiple levels/tiers, and had a mini tower with the caramel stuff on each?  It would make an awesome statement, and would be unique!  How many croques per person?  

 

Something like this… (in whatever design, but to get the idea)

or this: 

Post # 12
Member
1729 posts
Bumble bee
  • Wedding: June 2013

I’ve always loved the traditional ones with the carmel “fuzz”.

Post # 13
Member
3 posts
Wannabee
  • Wedding: August 2014

My mother made croquembouche for a party once and it’s going to be our wedding cake as well. We’re going with the spun sugar, I think it looks the best, with minimal caramel on each cram puff, sort of like the first picture you’ve got there. I remember the one my mother made, she used a styrofoam cone and put toothpicks in each creampuff, stuck them to the cone so it was a huge tower and then draped it all in spun sugar. People just plucked them off the tower, the spun sugar should be thin enough that it just breaks so people can pick them off easily. If you want a more solid coating of caramel you could include a cute little tack hammer and chisel for guests to crack through the caramel and crab their pieces. They sell hammers with pretty floral prints at crabtree and evelyn. 

Post # 14
Member
993 posts
Busy bee
  • Wedding: May 2013

I like the ones drizzled with chocolate. mmmm 

Post # 15
Member
2651 posts
Sugar bee
  • Wedding: July 2013

I vote for the spun sugar. It’s part of the WOW and drama of croquembouche and just looks really haute.

Post # 16
Member
943 posts
Busy bee
  • Wedding: August 2012

@nikix:  I like the spun sugar too.  Maybe something like this, with your wedding colors incorporated? I would change the topper though, not a fan of that one. (no offense, this was another Bee’s cake and I’m sure it was great for her wedding! It’s cute but I have a feeling your theme (black tie) would need a different vibe).

Or, since you are having only 10 guests, do personal croquembouche servings? This is gorgeous:

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