Kelley Farrell

I love "acme cakes" ----makes me think of the Road Runner and other silliness. It's one of those names that will stick in your head and is totally fitting of your personality. Can't stand my company name...too hard to say cuz it all runs together. Iced Dreams....blech. Not fitting of my personality at all. And I always have to spell it out becuase those two "d's" seem to confuse people. Kelley

this dessert will be for the groom's cake. Size hasn't been determined yet, but we are thinking 70 puffs, since the majority of the recipes I have found make that amount. This is a tradition in the groom's family and really is more for them than feeding the entire group. Their wedding cake is pretty darned big. I am still not sure what to fill them with that would last. Everything I read says that the filling breaks down withing a few hours, and if I did them at home, then that filling would be breaking down while driving there. I figure their wedding cake will take the better part of an hour to assemble...which puts me at 3 hours before getting to the Croquembouche. Kelley

After reading all of the wonderful info provided recently on this item, I think I'm brave enough to make one. I would like to know if anyone has ever had to travel with one. I am looking at a 2 hour drive, plus the setting up of a wedding cake before this dessert would get finished. I'm most concerned about the filling. I've never made anything like that that stuck around for more than an hour before being consumed. Should the puffs be filled after I arrive at the reception site? I have use of a kitchen and stove to make the sauce. Oh, another question---if they can be filled before heading out on the road, would I need to make my pyramid solid to create a more stable dessert? thank you! Kelley