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
SWEET DREAMS… WORLD’S FIRST CAKE HOTEL OPENS TO THE PUBLIC
Studio North was commissioned to refit an old elevator shaft in a converted warehouse loft in Calgary; they built a tall, narrow library with climbable shelves whose hand- and foot-holds retract into the shelving.
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