Assistant features Editor Simon on an incredible and inspiring cake in the shape of notorious French queen Marie Antoinette!
Hello, Simon here, Assistant Features Editor. How is this for a cake (above and below)? Yes, you really can eat it. It’s Marie Antoinette and underneath the voluminous folds of her sugar craft gown is a fruitcake! The amazing work of art was on display at London’s V&A last weekend as part of a talk by the Experimental Food Society – a group of artists who work with food in wonderful and exciting ways (more of which in a moment).
Marie Antionette was created by the incredibly talented Rosalind Miller and had been the centrepiece of an installation called the Peasant’s Revenge. If the Queen herself was too good to eat she was also accompanied, at the V&A talk, by mini versions of herself (below). Let them eat cupcakes!
I’ve previously tried to create my own crinoline lady in cake form (below). Taken from a Woman’s Weekly recipe in the 1970s called Lady Caroline – it’s simply a sponge cooked in a glass bowl and piped with layers of gaudily coloured butter cream and decorated with silver balls and crystallized rose petals and topped with a fancy lady topper. Ahem, not quite up to Rosalind’s standards, but great fun to make.
Also at the V&A talk was conceptual chef and food artist Caroline Hobkinson who made a batch of sonic cake pops (below). Ok, so they might not be decorated like Marie Antionette but they were no less inventive.
Diners were given a telephone number to ring while they ate their cake pop and could choose from a choice of two sounds to listen to – apparently research has shown that sounds can change the way we perceive the taste of food – a low sound brings out a bitter flavour and a high pitched one a sweet flavour.
Whatever the sound playing they still tasted amazing. More please.