Other Wedding Cakes

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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The rest of Europe regarded the traditional tiered iced fruitcake as peculiarly English and preferred less heavy confections, with many regional specialties taking pride of place on the wedding table.

French weddings are traditionally celebrated with a croquembouche (literally “crunch in the mouth”), a conical construction of choux balls on a nougatine base filled with whipped cream, held together with caramel and decorated with rosettes of whipped cream, candied fruits, sugared almonds, and spun sugar. See caramel and croquembouche. Croquembouche is a descendant of the pièce montée, a large, ornamental item of patisserie that had its heyday in the nineteenth century when the great French chef Carême reigned supreme. See carême, marie-antoine and sugar sculpture.