The last images we can share of The Helpers project open to the public on the 18th January – this cake from Conjurer’s Kitchen is absolutely delicious but do you have the stomach to find that out for yourself. If not we may just have one going spare…
High concept art cocktail maker James Dance is also serving up his gross looking but tasty drinks including the ‘Vomit’ cocktail shown below. He will try and blame me at some point for his twisted creations but I can assure you they are ALL his idea. To be fair it is a perfect fit with some of the cakes on offer though – believe me when I say the cakes we have shared so far are relatively tame!
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.
We were lucky enough to be asked to take part in the Imperial College ‘A Feast for the Sciences’ fringe event, alongside some really other inspirational science communicators. In a dream brief we were asked to create a full Christmas Dinner from cake, to support the other stands at the free event.
Join us on a festive journey through an emporium of edible sensations. Explore a fusion of food and drink, agriculture, medicine and more at this feast of hands-on research.
The Imperial Fringe is a series of monthly evening public events exploring the unexpected side of science. All events are free and open to all. Prepare to think in new dimensions as you join us on a voyage of discovery and debate, inspired by Imperial’s groundbreaking research.
As I hope the pictures show, it was a great event packed full of people passionate about science communication, alongside those who were becoming passionate about the sciences due to the event.
The EYHO team creating the event was headed up by Annabel from Conjurer’s Kitchen (check out her detail on the turkey) with other members in support; Leshie Loves Cake making sprouts, Two Little Cats Bakery making pigs in blankets and Cake For Breakfast making some amazing edible candles which could be burnt AND eaten.
I adored this project so much and thanks to the team at Imperial for making it so easy for us. Next time we want to include sugar crafted candle sticks and glasses, sugar art paper hats and chocolate plates and cutlery. Maybe some of the PR agencies who turned down product support for this as they said it would look a bit shit (apparently you can’t make a cake that looks realistically like a turkey – erm you can see above) would like to make one Oooooo or maybe we need to do this in 100% chocolate – my mouth is watering (& thighs getting fatter) just thinking about it.
Another amazing creation for Eat Your Heart Out, this time from the Conjurer’s Kitchen – WOW is all I have to say.
Check out the anatomically correct detail on this incredible lung cake from Sarah Hardy – hard to get more anatomical than this beast. Available for pre-order, it’s £120, this large cake surely needs to be served at every client meeting this Halloween.
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
So last night we opened The Helpers – a experiential experience serving cocktails and cake all themed around the movie of the same name – a stunt for Koch Media. The creations were incredible and (never thought I would say this) we pushed the limits so far we are all looking forward to some pretty cake projects for Valentine’s Day and beyond. You can see all the cakes over on Miss Cakehead’s Facebook page, and them featured on This Morning here. Just bear in mind they were for a horror film so they are made to the brief set by our client Koch Media. We have not just lost our minds and started making really dark cakes. In fact the chocolate gun was so disturbing and realistic we gave it as an extra present to someone who has always been massively supportive of our work (I had to get it out of there!). Huge thanks to Original Content London for creating an awesome and very disturbing set.
This Christmas EYHO regular Sarah Hardy created what I think is the best Christmas cake I have ever seen – I will be ordering one from her next year for sure!