Dark Chocolate coated cream puffs garnished with gilded wings.
LEAD TIME FOR CROQUEMBOUCHE IS 7 WORKING DAYS.
Please note that wires, wooden sticks and nylon threads might be present in our towers to hold the decor pieces. Even though the decorations are all edible, there are inedible items to secure the toppers and flowers.
Picture shown is 80 pieces of cream puffs.
The tower can last in an air-conditioned room for a maximum of two (2) hours. Otherwise, it's best to keep the tower refrigerated before the event proper. These are only approximate measurements, slightly varies depending on the topper.
40 pcs: 35cm Height
80 pcs: 45cm Height
120 pcs: 50cm Height
200 pcs: 55cm Height
180 Depot Road, #01-06 The Interlace Singapore 109684.
Free Parking at Level 1 of the condominium.
We are located inside a private estate, hence you would have to go to security. Just mention to the guards that you are here to"PICK UP A CAKE" and they should let you in without any problems.
Flat rate of $20. Except Airports, Tuas & Resorts World Sentosa.
We would try our best to deliver on a specific time. However, please allow 15-20 minutes of delay in case of traffic jam and parking. For restaurant deliveries, please inform the restaurant about the cake delivery so they could store the cake properly.
For wedding cakes delivery, it would be depending on location and size.
Best Kept Refrigerated
Consume 2 days from the date of purchase.
My family and I love the croquembouche, it is both delicious and pretty. It's not too sweet either. Something different from the usual cakes to have for birthdays!
Not enough flavour
The classic Black ICARUS croquembouche was absolutely stunning and delicious. The profiteroles were like international size... it fits perfectly into any kinda mouth sizes! haha... needless to open the mouth wide to eat but yet it is so fulfilling. These profiteroles are just of the right softness and the filling is just right to everyone's taste bud. My 2nd purchase within the same month... its really that good to keep ordering! : ) Thank you Ernie!