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Croquembouche – alternative to wedding cake

By admin on June 28th, 2006 1 comment

CroquemboucheA few years ago there was a huge shift towards getting rid of the traditional wedding cake and serving up a croquembouche instead. For these of you who’ve just said ‘croak-a-what?’ let me explain. Croquembouche is a pyramid of profiteroles filled with cream and drizzled with a sweet sauce such as a raspberry coulis or chocolate.

It’s been used in France since the 18th century and recently was used at Madonna and Guy Ritchie’s reception. Savoir Design created both their cake and the one pictured here.

To give you an idea of the price this one costs £6 a serving with a minimum of 80 portions. However these styles often cost up to a third of a traditional three tier cake.

How do you serve it? Probably best left to the kitchen staff although traditionally the couple knock the top of the pyramid off with a special hammer.

  • I recently discussed this new trend in wedding cakes at, having watched the Discovery Home and Health Weddings Live Show. The Croquembouche was certainly an eye-catching cake and it is no wonder it is increasingly becoming a popular choice with modern brides. There are certainly plenty of creative ways to decorate the Croquembouche, making it all in all a fantastic alternative to the traditional wedding cake.

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