Hello to everyone. This is my first post, and I am looking forward to your replies.
A bride requested a croquembouche wedding cake. I’ve been experimenting with spun sugar (pic below) in preparation for her tasting and consultation, but it seems like there’s no way that the delicate strands will last beyond a morning in the humid New England summer. I know a few bakeries that make the croquembouche with just caramel or chocolate in between the cream puffs…but no spun sugar halo. It is necessary to do sugar work on location? Any help with this would be greatly appreciated.