A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Wikipedia

Place of origin:


Main ingredients:

Profiterole, Chocolate, Caramel


A croquembouche or in French- croquenbouche is a type of pièce montée and is generally served at baptisms and weddings as well as at first communions. This high cone made of profiteroles (choux that is filled with delicious pastry cream), is sometimes also dipped in chocolate & bound with caramel.

Typically, this entire creation is elaborately decorated with fine-spun threads of caramel, flowers, sugared almonds, chocolate and even ribbons. At times the cone may also be covered with macaroons. Its name is derived from the 2 French words “croquet” en “bouche”, which means ‘crunch in the mouth’. The Croquembouche is designed to be the centrepiece at a table. Outside of France, it is used to add a dash of flair to any event.

The croquembouche has a very ancient lineage and illustrates the extensive history of these fine pastries in the country. A variation of the croquembouche, which is a very fanciful and edible architectural creation, was also seen displayed on the tables of the royals and noblemen in France, way back in the 1500’s.

Ingredients such as the cream puffs that are used in this creations date back to this period. Antoine Careme (1783-1833), the French chef seems to have invented the actual version that we see today, only in the late 1700’s. It was at this time that it became very popularly used as a wedding cake. He was one of the most-famous French chefs of his time and this dessert was popularized by him. 

Cigar Humidor Cake

A Cigar Humidor is any kind of box with constant humidity that is used to store cigars, cigarettes or any tobacco preparations to keep them suitably moist.

Here's my take on trying to do it in cake for Barry's Birthday.  Moist Chocolate Cake .It was his fifty first birthday, notice the humidity level on 51 and made it a birthday edition with personalized name on it.  Cigars were made in rice crispies and rolled in a chocolate dough.  I used a maple leaf to create vein indentations on the chocolate so it would look realistic. Each cigar is then given a touch to make it personalized with the celebrant's initials BM logo around it and brushed with edible gold on the rim. 

The wood effect on gumpaste was achieved by brushing a little mix of red,yellow and a dash of black colors in gel, then airbrushed the same color all over the wooden panels.  The handles and key wholes were made of 50-50 fondant and gumpaste and brushed with edible gold.

Happy 51st B.M. 

The making of the cigar -  indenting maple leaf on chocolate.

Each Cigar the BM logo


All Star Sneaker Cake

All Star Sneaker cake.  Details are hand made including the Logo with the celebrant's name.  

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