Last week, Tate & Lyle Sugars created a one-day pop-up cake hotel in
Soho, where the rooms were stuffed with edible fixtures and furniture:
A Mediterranean-inspired bedroom, with edible furnishings, a caramel
popcorn-filled bathtub, floating meringues and edible pearlescent
popcorn bunting, all created using Light Soft Brown sugar. The perfect
location for a midnight feast!
A Pirates of the Caribbean room, with a giant treasure chest full of
edible pearls, ginger spiced doubloons and cutlasses, which visitors
can spray gold themselves, and rum and raisin chocolate brownies and tea
cakes – all made from Taste Experience Caribbean-inspired Light
Muscovado sugar
A British-inspired Golden syrup sugar room, with a giant
golden-syrup lion, patriotic treacle tarts in the shape of the British
Isles and a giant tower of doughnuts
A Mayan-inspired room hidden in the cellar featuring a Mayan fudge
temple, complete with floating meringue ‘clouds’, ‘sacrificial’ salted
caramel and chocolate hearts, and Mayan-inspired carved gold cookies all
made from Taste Experience Mayan-inspired golden caster sugar
A Mississippi-inspired ‘Mardi Gras’ room featuring a five foot long
rainbow cake in the traditional colours of green, yellow & purple,
gold baby heads and of course King Cakes
A Barbados-inspired library, with edible shells, and beautiful
hand-painted cookies, fruit cakes and florentines showcased as museum
features inside vintage glass jars, all made from Barbados inspired Dark
Muscovado sugar
A Guyanese-inspired room, complete with a sea turtle cake, and cake ‘turtle eggs’ buried in mounds of Demerara sugar
A South Pacific-inspired room with a huge two metre high Easter
Island statue, made entirely from chocolate mud cake baked using Golden
Granulated sugar
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