A cake by Annabel de Vetten based on Episode 2 – ‘Amuse-Bouche’ – of the TV series Hannibal, where victims are being buried alive (on an IV drip) in order to become fertilizer for a garden of fungus. If you can face eating it then you will be tucking into red Velvet cake with dark chocolate ganache, Oreo cookie soil, and meringue mushrooms.
Originally posted on MISS CAKEHEAD:
I know that every agency says they work with the best talent but when it comes to our edible installation work I am pretty darn sure we can’t be beaten – this incredible cake from core team memember Annabel de Vetten (of Conjurer’s Kitchen) a case in point as to the outstanding talent of our team.
Created for Birmingham’s Shock And Gore festival, this cake replicates Buffalo Bill’s female skin suit from The Silence of the Lambs. Just yet another example of this incredible food artist’s work who also created THAT Dexter cake for our Fox Entertainment client which trended on Twitter and was even shown to Michael C Hall himself on a US network chat show Jimmy Kimmel. Oh and in case you were wondering it’s vanilla cake, with dark chocolate ganache and black cherry filling.
Originally posted on MISS CAKEHEAD:
UPDATE: See Michael C Hall discussing the Dexter cake live on Jimmy Kemmell below (01:30 onwards)
“It goes beyond what Dexter himself would do”
There are no words to describe how much I loved working on this amazing Dexter Series 8 project, and what an honour to help launch the final ever series of something I am a HUGE fan of. Needless to say Annabel nailed the Dexter cake she was asked to make for the project – her talent astonishes me.
Here’s the press release:
Life sized cake replica of Dexter created (and sliced up) to mark the start of the final series, Sunday 7th July at 9pm First on FOX.
To celebrate the final series of Dexter starting on FOX, the entertainment channel has given media a slice of…
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I just had to share this incredible cake sculpture from Cake Follies, created to celebrate Easter. I think what particularly appears to me about this cake is how stylised it is – a true work of sculpted edible art!
Cake Follies is run single-handedly by Amanda Whelan, a vintage inspired cake maker, who produces hand-painted delicacies influenced by retro glamour, tattoo art and cabaret. Do check out her work!
Lovely ashtray cake from Nevie Pie Cakes – this was made for a hen night. Adore it!
Awesome Glastonbury Wedding Cake made by Nevie Pie Cakes for a couple who work at Radio 6. LOVE the portaloo!!
This years trendiest Easter Eggs? Has to be those themed around the Game of Thrones – a fantasy television series I’ve never really got into to be honest. A massive cult hit the show has seen a nest of various Game of Thrones Easter Eggs pop up online. Here are some of my top picks:
First up the Jacquie LongLegs whose eggs are shown below, click the link and there is even a how to video so you can make your own.
Then there’s these cookies from Semi Sweet Designs:
Then there is this version below which was sent out as part of a Sky Atlantic press pack and I would love to know who made it.
If you have not got a sweet tooth then you can learn how to make non edible versions here.
Of course with such a massive edible item inspired by Game of Thrones are not limited to eggs. This cake below is from Jane Reyes.
So here is details of The Tasting House project I have been curating for Tate & Lyle as part of my proper job as a freelance PR creative – of course Nathan Pask did the honours with his amazing photography:
Tate & Lyle Sugars – Britain’s largest cane sugar brand – has created the world’s first hotel made entirely from cake to launch their new Taste Experience range of golden and brown cane sugars. The Soho-based cake hotel, has taken a team of 14 cake makers more than 2,000 hours to bake and 900 hours to decorate, and has been created using more than 600 kilos of Taste Experience sugar.
For one night only, overnight guests will be able to eat their way through vanilla sponge cushions, windows and walls clad with 2,000 macaroons, a rug made from 1,081 meringues, marshmallow garlands, windowsills built entirely from cake and a bath filled with caramel-coated popcorn. There are even edible books on the bedside table – perfect to encourage sweet dreams.
Inspired by regions from around the world, the eight new and distinctly different Fairtrade sugars showcase the diversity of flavour and texture available exclusively from cane sugar. The new range has been created to encourage a new generation of bakers to get creative in the kitchen and visitors to the Tasting House can be inspired by – and eat their way through – eight ‘tasting rooms’, each created with a different sugar in the Taste Experience range.
With thousands of baked treats for guests to nibble on and over 100 pieces of edible art on show, across three floors and eight rooms, there’s no way guests will be leaving this hotel hungry!
The hotel was curated by Miss Cakehead (for production company Helix 3D) with the food artists taken part taken mainly from her team of Eat Your Heart Out food artists and including:
Sarah Hardy Cakes, Cake for Breakfast, Sarah King, Miss Insomnia Tulip, Nevie Pie Cakes, Cakeadoodledo, Carina’s Cupcakes, Conjurer’s Kitchen, All Mine Patisserie, Rosalind Miller, Dan P Carter, Juliet Sears, Two Little Cats Bakery and more…
The Tasting House opens to the public today and will be available for an overnight stay, free of charge for one lucky couple on Thursday 21st March. For bookings, tweet @welovebaking and tell us why you want to stay over in the first cake hotel, including the hashtag ‘#TastingHouse’.
James Whiteley, Tate & Lyle Sugars Senior Brand Manager commented:
“We think the cake hotel perfectly captures the excitement, inspiration and expertise behind the creation of our new range of golden and brown cane sugars. The Taste Experience range is about more than just adding sweetness; it’s about subtle flavour differences, texture and appearance. We hope that through the cake hotel we can showcase the versatility of golden and brown cane sugars and inspire people to get creative in the kitchen.”
The eight tasting rooms include:
- 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