A few weeks ago I was invited by Tate & Lyle to visit what became known as the Tasting House. I was curios, so I travelled from Leeds to Soho in London to see what it was all about. Difficult to find unless you had the full address, all very clandestine I thought. Visitors had to ring a bell before being allowed in. Another ‘like’. And as I was greeted at the door I immediately knew I was in for a treat.
Dozens of Macaroons were on a reception table in the hallway. All just waiting to be eaten. I ate one and it was delicious. But I had to pace myself, there were rooms full of more goodies to delight the sweet tooth palette within.
I often use different types of sugars when baking. Granulated, Soft Brown, Demerara Light and Dark Muscovado. I even mix and match them to get a nice toffee flavour in cakes. Using a nice dark sugar is a must when making fruit cakes and tea loaves.
We fill our cupboards with different spices and more recently with different types of flours for bread making, so why not with sugars. For a change why not forgo the white sugars and give the brown sugars a look in. You’ll be pleased with the result, I promise.
First room to visit was the drawing room full of cakes and sugar goodies to eat.
In the drawing room was a table with various sugars to sample each were used to make delicious cakes and biscuits with which we could sample as well.
Yes, this is a cake vase
Edible cushions on the staircase.
Macaroon strewn banisters
Caramel coated popcorn. You had to be there to smell the lovely Toffee Aroma.
More treats in the bedroom, this time using Soft Brown Sugar
Edible cushions in the bedroom. I did a double take when I first saw them.
You may not believe it but these are edible shells made from Gingerbread casings and then sugar coated.
Edible Turtle Cake with Soft Brown Sugar for sand
Is this the largest rainbow cake ever made?
Easter Island Chocolate Cake.
Cupcakes topped with dried Pineapple slices on a tray of golden granulated sugar.
After my sugar rush off I went for a pot of tea to offset the sugar balance.