I'm transferring a large croquembouche in a couple of weeks, and had planned to traditionally cover it in spun sugar.

It would probably be about 3 hours between finishing it, and having it arrive at its destination- and another 3 until it is served. It will also have to survive a little time in the Canadian outdoors, and a lengthy drive.

I'm wondering if anyone has used spun sugar in a similar circumstance- and what the results were. If it is just going to melt/dissolve by the time anyone sees it, I would rather use a different medium to start off with.

Spun sugar is so attractive but i can tell you that throughout my career it has failed to last and ends up coming across less than spectacular. The enemy of spun sugar is humidity and temperature. Because each strand is so thin, it has a tremendous surface area exposed to the elements. It can instantly be ruined in unfriendly conditions. The fact that it is winter right now and hopefully you are in a cold region, there is not much humidity in the air and that is a plus for you. But, you are talking about three hours of traveling and then three hours of display ----- this is bad---very bad. The sugar gods are hoping you try this so they can revel in your misplaced courage. Bottom line, make it on site during set up or think of another idea for presentation.

Dominic