Introducing the Mermaid Croquembouche Cake

[Archive note: originally published in October 2017 and updated 12/07/2026]

This mermaid croquembouche was created during the height of the 2017 mermaid-cake trend. It combined the height and abundance of a croquembouche with layered sponge, Swiss meringue buttercream and underwater-inspired decoration.

The Design

The cake used vanilla sponge as its base and tower, finished in aqua and coral Swiss meringue buttercream with a pink chocolate glaze. Handmade mermaid tails, seashell chocolates, macaron shells, choux pastries, candied popcorn and piped details created the underwater effect.

The structure was intentionally generous rather than restrained: sponge, profiteroles, éclairs, macarons and chocolate decorations were arranged to create movement from the cake board to the top of the tower.

A Snapshot From The Archive

This article is retained as part of the Anges de Sucre design archive. The original Instagram embed and dated product claims have been removed because they no longer represented the current website or ordering process.

For the current version of this showpiece format, browse our croquembouche cakes. For an original cake developed from a new event brief, see our bespoke cake commissions.

Lots of love,
Reshmi