To celebrate the launch of some new British sugars by Tate & Lyle I like many others was invited to a house in Soho that was edible. Yes, floor to ceiling, carpets, cushions, sculptures. All spectacular, but not as good as their new product – Golden Syrup Sugar.
The Soho-based cake hotel took 14 cake makers over 2,000 hours to bake and 900 hours to decorate using more that 600 Kg of Tate & Lyle sugar.
For one night only, the guests will be able to eat their way through vanilla sponge cushions, windows and walls clad with 2,000 macaroons, a rug made from 1081 meringues hand stitched together, 20 Kg of marshmallow garlands, windowsills built entirely from fudge and a bath filled with caramel-coated popcorn. There are even edible books on the bedside table.
All of this was inspired from regions around the world. Eight new and distinctly different Fairtrade sugars showcasing the diversity of flavour and texture available from cane sugar.
Golden Syrup sugar. It’s perfect for adding a distinct and lingering sweetness to any desert, adds a natural moistness to cakes and produces a shimmering glaze to sweet and savour dishes