Wednesday 1st April 2015
The Renshaw Baking Team has just returned from another great weekend at Cake International in London. We really enjoyed welcoming visitors to the Renshaw stand in London ExCeL and finding out what people are planning to make with their Ready to Roll Icing.
We brought along our new set of coloured marzipans to try and buy on the run-up to Easter which gave a lot of visitors some inspiration and new ideas for baking and decorating with marzipan, like this cute owl cake that came along with us.
It was great to welcome some of our friends back to the Renshaw School to host workshops. We learned how to make farmyard friends with Ann Pickard, found out how to create a cute dragon with Hannah Collison and Lynn Crees Glendinning of Inspired Creations, and mastered the art of making a teddy bear with Alice Davies of Karen Davies Sugarcraft.
Renshaw’s own Emma Chamberlain also spent time with the little bakers and cake decorators of the future teaching them how to decorate a small chocolate egg to look like an Easter chick. Everyone had a lot of fun at the workshops and we hope you try out your new skills at home too.
We supported Cake Masters Magazine’s Sugar Eggs Collection which featured at Cake International. Some of the most gifted cake artists in the UK created their own 30cm high Faberge inspired eggs with exquisite detail, like the ‘Pomp & Circumstance’ Union Jack egg from Jacqui Kelly (Totally Sugar), or the perfectly painted piece from Calli Hopper (Callicious Cakes).
We were also proud to sponsor three competitions on the day; Easter Celebration Cake, Decorated Celebration Cake, and International Class. The quality of the cakes was incredible, from the brightly coloured Easter cakes to the creative and highly detailed cakes in the International class. We especially loved the humour in the Cadbury’s themed cake, ‘You’ve changed’ by Jamie Brooks.
We’re already looking forward to what the next show will bring and we hope to see you all at one soon!