Making Croquembouche

What’s the hardest part of a croquembouche? The photography. I don’t do “across” on this website, I only do “down”. Why is that? It’s not because my photo studio consists entirely of a cutting board that’s twenty inches across, that’s a vicious rumor. It’s because “across” is the direction of evil. Everybody knows that. Still, “across” shots are one of those necessary evils when your finished product is two feet tall sitting on a cake stand.