Traditionally, the top of the croquembouche would be hit with a sword, silver mallet or even a champagne bottle, cracking the top off while the bridesmaids hold up the corners of the table cloth to catch the pieces. If you are planning to do this we can supply the croquembouche with empty pieces of choux at the top, and with extra caramel for a more satisfying “crack”. We have a range of different swords available to hire. However, most couples simply push a knife or sword into the side of the croquembouche, much as you would with a traditional cake. The croquembouche is then taken away to be broken up, or left for guests to help themselves – we have found that silver salad tongs are an effective serving tool, but for less formal weddings you will find that your guests are happy just to get stuck in with their fingers!