We wanted to combine desert and a wedding cake so decided to have a croquembouche. Apparently it can be difficult to ensure the croquembouche toffee sets in December humidity, so research and networking (mostly by my brother David) was required to find someone in Rotorua willing to attempt such a masterpiece. We were fortunate that Alex, from the Ciabatta Bakery was able to help us, and liaised with Roy, who took on the challenge. We were thrilled with the end result, which looked stunning and tasted divine (and the toffee held it all together perfectly).
As is tradition, the cutting of the cake involved chopping the top off the croquembouch. The delicate profiteroles were filled with a vanilla bean custard, and as Roy had made about 400 we even had some leftovers which we were able to enjoy again at the next day BBQ. A great start to our married life!