Cut the domes off your cakes and set aside.
Ice and fill each cake, you can get wonderful tutorial here on Bakers Royal but just do not do the ruffles.
Fill your puffs with crème by poking a small hole in the bottom of each puff and using a 1/2" nozzle, pipe the filling in. You can tell if it is ready when you feel the puff have a bit of resistance when you hold it. Repeat with all puffs, set on a baking tray and fridge for 1 hour. Now be prepared here. The final product!!
Take out your cake and puffs. Also if you do not have heat resistant hands like me, get yourself some thongs.
Place your pan of caster sugar, glucose and water over medium heat and bring to the boil. Once it turns golden brown in 15 minutes remove from heat. Quickly dip each puff into the syrup then on to the cake. If you cake is cold enough the butter cream will not melt too quickly and you will return it to the fridge later so no panic.
Place each puff in a circle pattern, work your way up repeating the dip and place technique to build a tower. So you will place each puff on top of the space between the below puffs.
Once built, return to the fridge for 1 hour.