I need to make a French dessert called a croquembouche for a buffet scene in a play. It's a pyramid of creme-filled pastry puffs covered with caramel. It doesn't need to be practical, all it does is sit there and look nice, but it is the centerpiece of the buffet. I have a design for it but I'm having some trouble coming up with an appropriate material. Usually I'd use styrofoam for pastry and spackle for icing on top but since I'm not covering it with spackle, the styrofoam looks, well, like styrofoam. Any advice on what to make the pastry out of or possibly a tip on how to make the styrofoam look more edible would be appriciated.