Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

As you can probably tell, I’m big into puddings at the moment and the only way I can justify eating this much pudding is by making it myself. There aren’t that many healthy desserts out there but I decided that a Lemon Meringue Pie had to be one of the kindest to the waist. This BBC Good Food recipe turned out a superb looking pie that impressed everyone with it’s perfectly bronzed and spiky meringue topping.

Unfortunately, the taste test ended up being a little bit of a flop. The filling was ruined by an orange that had somehow managed to squeeze its way into the recipe. Instead of tasting like a lemon meringue pie, the orange overpowered the flavour of the lemon and transformed it into an unwanted orange meringue pie. It’s such a shame because this pie could have easily been able to match up to its stellar appearance and scrumptious meringue if only it didn’t include one of its key ingredients; the orange. Although I may have a sad face on this time round, at least I can sleep well tonight knowing exactly how to make my next lemon meringue pie the best it can possibly be.
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Tate & Lyle Unveil Cake Hotel

Hand-Stitched Meringue Rug

A hand-stitched rug made of meringues.

A team of 14 cake-makers has spent almost 3,000 hours baking and decorating over 100 pieces of edible art to fill a three-storey luxury hotel in Central London.

The edible project has been set up to promote a new line of Tate & Lyle Sugars, inspired by regions from around the world. Over 600 kilograms of this sugar was then used to reflect each different region across eight separate rooms.

A pirate room contains a giant treasure chest filled with pearls and gold coins.

A pirate room contains a giant treasure chest filled with edible pearls and gold coins.

The eight tasting rooms include (from press release):

  • 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.
  • 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.
Giant edible sculptures include a 2-metre long vanilla sponge turtle cake.

Giant edible sculptures include a 2-metre long vanilla sponge turtle cake.

In the Barbados-inspired library, edible shells line the shelves.

In the Barbados-inspired library, edible shells line the shelves.

James Whiteley, Tate & Lyle Sugars Senior Brand Manager said: “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 Soho-based hotel is open from now until Wednesday, March 27. For bookings, tweet @welovebaking saying why you want to stay over in the first cake hotel, including the hash-tag ‘#TastingHouse‘.

For more information, please contact Mischief PR at Tate&Lyle@MischiefPR.com