The Wedding Bar

A tall wedding cake with a long tradition

The beautifully decorated krokan, with its arches and vaults made of marzipan and egg white, is a stunning centrepiece not only at weddings but at all kinds of celebrations. It is often adorned with roses and other decorations made of marzipan and icing.

The
krokan is living cultural history! Even the ancient Greeks had krokan made from almonds and honey at their grand banquets. Both pottery and ancient texts bear witness to this. In the late 19th century, the krokan made a huge splash in Sweden! In the decades around the turn of the last century, a wedding wasn’t a proper wedding without a beautiful krokan. In fact, croquant production was such a serious matter in 19th-century Sweden that the Confectioners’ Association – a very serious body that governed all sugar-based baking in Sweden – laid down guidelines in 1881 on how to make croquants more elegant. Quite simply, it was felt that the croquants of the time were not smart enough for such a solemn occasion. Today, it is only the confectioner’s imagination that sets the limits, but croquants are simpler now than they were 100 years ago, and show little variation in their design. Nowadays, there is neither the budget nor the time to make the highly ornate croquants with their abundance of elaborate decorations that were made in the past.

Time-consuming production

Krokan is a time-consuming craft that requires a deft touch. After carefully measuring out the almond paste and egg white in the correct proportions – otherwise the krokan may crumble – the mixture is spread onto baking trays according to a specific template. The usual pattern consists of archways that evoke associations with antiquity, the Baroque and the Rococo periods. After baking, the pieces must be left to dry for a day, and once assembled, the icing must also dry for a day. The process is therefore usually estimated to take three days. The arches have bases covered with marzipan or hard nougat, and sometimes the tiers are filled with spun sugar. It is usually decorated with marzipan flowers and leaves, perhaps a bride and groom, and a few flags on top, though there are other ways to decorate it as well.
The croquant is usually placed on a table so that everyone can admire it during the wedding dinner. It’s well worth a look! As it usually consists of several tiers, you can separate the krokan (the layers make it easy to take apart) and let the tiers stand on their own.

How do you eat the krokanen?

The krokanen can be eaten as a snack with the welcome drink. Guests break off the piece they want themselves. It can be eaten on its own, instead of a traditional wedding cake. However, it is most common to eat it, much like a spettekaka, more as a snack to accompany the dessert. The dessert could then suitably be ice cream with a tasty sauce. Do serve a nice dessert wine with it!

Cost

As the ‘krokan’ requires time and skill, it is by no means cheap. It is really intended for those who wish to add an exclusive touch to their wedding. A wedding krokan costs from 40 kr per person upwards, which is roughly comparable to the price of traditional wedding cakes that have been specially ordered and elaborately decorated according to personal preferences. The size of the croquette should, of course, be adjusted depending on whether it is served on its own or as part of the dessert.

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