Croquembouche - 612F

Comment

Comment by Lydia Beier on July 25, 2012 at 10:38am

Thanks, Anne, Gail and Tracy.  I appreciate your kind words.

Comment by Tracy Deadman on July 25, 2012 at 2:44am

OMG - I'm imagining me in a locked room with this and a big pot of coffee - bring it on. It looks delicious :)

Comment by art deco cakes by galidink on July 24, 2012 at 10:41am

yummy my fav

Comment by Anne M on July 24, 2012 at 10:34am

Oh Boy!  this look so tasty and lovely.

Comment by Lydia Beier on June 11, 2012 at 1:08pm

Thanks, Gail. 

Comment by art deco cakes by galidink on June 11, 2012 at 1:06pm

wow yummy

Comment by Lydia Beier on June 11, 2012 at 1:05pm

Thanks, Katy - this is one bride I could never say "no" to and I had fun doing it.    Actually, as long as you can keep your filling cold and your caramel stable it isn't too bad.  LOL!

Comment by Katy Nott on June 11, 2012 at 12:53pm

Bravo!  Hats off to you making one of these - no way would I have the courage.  I just know I would get in a most Godawful mess!

Comment by Lydia Beier on May 20, 2012 at 12:38pm

Thanks, Ann.  Yes, I worked all night making the cream puffs, and then transported to the church where the ceremony was so I could put it together and take it 15 minutes to the reception because I could not assemble it there.  It was raining and I had to cover it with a plastic bag.  There were strings of caramel coming out and the base of the star on top but they didn't survive.  This is one of my cakes I am most proud of.

Comment by ann pallett on May 20, 2012 at 12:32pm

When I saw this I had to check where you came from................. and of course the french influence in Canada will explain the croquembouche. I just live 15 miles from the coast of France on a small island called Jersey and I'm often asked to make croquembouche!!!!! It was very brave of you to undertake this, as I know it can only be assembled at the last minute!!! well done Laurie.

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