Base is a 13 inch caramel mud cake with caramel ganache, white chocolate chards and curls on top, with a deep blue ribbon. The top is a croquembouche (of course!) with 160 fresh profiteroles filled with vanilla bean creme patissiere and all stuck together with toffee, then decorated with spun sugar and deep blue fondant blossoms with silver cachoux. The reception was held beachside and the weather is humid at present coming into summer, so not ideal weather for a 'bouche. Thanks for looking!