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