Cake International London Lowdown

Two weekends, two cake shows and we’re happy as Larry. With over 20,000 people attending Cake International London last weekend, (Paul Hollywood and Mary Berry proving to be as magnetic as ever), we didn’t get time to share pictures on Twitter and Facebook – so busy were we talking ready to roll icing, demonstrating sugar paste models and keeping a close eye on the competition classes – so in case you feel you missed out, we’ve recounted our best bits from the weekend.

Taking close to our full range of coloured ready to roll icings, with the flower and modelling paste and fuchsia pink proving particularly popular, we sold thousands of 250g packs, many to ladies and gentleman carrying suitcases and trolleys to make sure they made the best of the offers at the show. Our tea towel and chocolate icing offer for £5 also went down a storm, and a recipe booklet sold for the benefit of Marie Curie Cancer Care raised almost £150 for the charity.

The Renshaw School was a real highlight of the weekend, with hundreds of people attending demonstrations and workshops from Ann Pickard modelling farm yard animals, played with patchwork cutters with Marion Frost and crafting a sugar paste teddy bear with Claire Bailey from our very own applications team. With people queuing out the door to bag a seat and eager sugar crafters gathering round to get a glimpse, expect to see more school activity at future shows.

The competition proved a real draw for the crowds also, with hundreds of incredibly impressive cake decorating entries. From the Renshaw sponsored classes, including Birthday Cake and Decorated Celebration Cake, the first gold prize and best in show award went to Sandra Mitchell, who entered the Sculpted Novelty Cake class with a life-like Mulberry Bag cake. Pure talent.

An amazing couple of weekends filled with seasoned professional and new cake decorators alike, bring on the next round of shows!