The thing about the croquembouche is...it isn't so hard to make it. It just takes time. The trick is to be as messy as possible with the caramelised sugar. You will need a lot of sugar. I really mean a lot. I used almost 1kg of sugar for this 50cm tall croquembouche. It will look even better if I didn't run out of sugar. Try to maintain the caramel in the pot as close to honey consistency/thickness if possible. Any thicker(cooler), it will not flow properly and any thinner(hotter), it will not form strings. Try to finish off with flowers or sugar decorations if possible, or it will look bare, unfinished. The more you do it the better you will get. :)