Note: The featured groom’s cake was made by Chef Mendy of CakesbythePound.com.

Crabs cooked in garlic and butter..mmmnnnnn. This cake is edible but it’s not made of crabs. Chef Mendy said the groom was from Maryland and his wife wanted to get him something that reminded him of home. So she created a crab pot cake.

Everything we see are edible, except the board. The crab pot cake is made of layered vanilla butter cake and chocolate buttermilk cake with Godiva white chocolate, French buttercream, chocolate ganache, and VanGogh espresso vodka.

Photo with permission from CakesbythePound.

Chef Mendy and Gabriel Vidauri of CakesByThePound.com sent over a picture of a croquembouche. Don’t twist your tounge on that yet. We have to do a bit of digging to know what it is and how it’s pronounced too.

Wikipedia says a croquembouche or croquenbouche [kroh-kuhm-BOOSH] is “a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (choux filled with pastry cream) bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.”  Crunch-in-the-mouth in plain English.

Chef Mendy’s take on a classic croquembouche dessert recipe is place the sweet and crunchy tower atop a cake pedestal for a unique wedding cake. Described in her own words…

“This is a French Wedding cake, croquembouche, sitting on top of a chocolate buttermilk cake with Van Gogh espresso ganache, and Godiva white chocolate French buttercream. Decorations are chocolate roses and orchids.”

Ahhh, Godiva white chocolate, I can already feel my blood pressure rising.  With tendrils of spun sugar draped around it and white bells and doves for decorations, it will fit perfectly among chirstmas wedding themed cakes too.

Our thanks to Cakes by the Pound for the photo.