Croquembouche, French wedding cake.

[retired baker]

On top of this wedding cake I molded a dish to make a fountain, filled with white roses and ribbon made with pastillage,
its similar to gum paste. There are 2 doves, perched on the rim, you can just see one on the right side of the dish.
Overall effect was good and it didn't take long to make.
Wish I had taken better photos now. It was featured in a bridal magazine for coastal weddings.
Lionel, the groom is French , its nice when they know what they want and appreciate it.
Its not as tricky to make as would seem, theres good demand but so very few bakers who are willing to make them.
I was getting calls from a thousand miles away asking how much to go and make their cake, can't do that so I declined.
I'll post some construction pics.

 

[retired baker]

To reduce the chance of the tower collapsing, double bake the puffs,
bake...cool down and bake again to dry them out a bit.
Prefill and dip them all in caramel before assembly begins.
A second pair of hands is helpful, no gloves...just rub crisco on your skin.
It took 4 hours starting with nothing but raw ingredients, pastry cream was already done and chilled icy cold, it cannot be refrigerated so timing is everything.

 

[JoshuaWalton]

Wow, that sounds absolutely stunning! The fountain with white roses and ribbon must have added such an elegant touch to the croquembouche. It’s no surprise it was featured in a bridal magazine what an honor!

I admire your creativity and skill, especially since it sounds like a project that requires both precision and artistry. It’s fascinating to hear about the demand for such unique cakes and how far people are willing to go to have something so special at their weddings.

I’d love to see those construction pics you mentioned. It would be amazing to get a glimpse of how you brought it all together!

 

[retired baker]

Wow, that sounds absolutely stunning! The fountain with white roses and ribbon must have added such an elegant touch to the croquembouche. It’s no surprise it was featured in a bridal magazine what an honor!

I admire your creativity and skill, especially since it sounds like a project that requires both precision and artistry. It’s fascinating to hear about the demand for such unique cakes and how far people are willing to go to have something so special at their weddings.

I’d love to see those construction pics you mentioned. It would be amazing to get a glimpse of how you brought it all together!

You just looked at the construction pics, thats it.

the fountain is just a disk of pastillage draped over a bowl shape, I used the metal base from a floor lamp, after 5 minutes lift it off the base. White marzipan roses, kissing doves made with pastillage or white marzipan.
Ribbons are rolled out pastiallage , cut into strips and drape over a rolling pin for a few minutes, it sets in 3 minutes.

doves are silly simple, i did a video.

 

[CheyenneShort]

Wow, that croquembouche is absolutely stunning! The way you've incorporated the white roses and doves is so elegant and romantic. It's no wonder it was featured in a bridal magazine.