Croaking what?

Croquembouch!!

I came across this photo of one of the croquembouch's that I made last Christmas. They aren't as intimidating as they may seem to make. The spun sugar always looks beautiful! One tip, though, is to apply the spun sugar at the last possible moment. If there is humidity in your work area, the sugar will melt pretty quickly. By the time I transported this just a block away, on a cold snowy day, the sugar had disappeared! There was no problem with it being eaten, though!