We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Editor-in-chief Helena Lang followed the fuchsia pink carpet into the ExCeL exhibition hall and got high on the sugar at this temple of all things sweet.
1. Blowsy meringues – no more crisp white shells. Meringues are now billowing pillows in multicoloured hues or more delicate, brightly coloured kisses.
2. Make it personal – we all love a layered sponge cake, but nowadays we don't want a slice of someone else's, we want one all to ourselves. Hail the 'tweener' a (rather substantial) mini sponge.
3. Defying gravity – cake stands are dead... long live the cake frame! These enable bakers to hang their creations upside down or build 3D wonder bakes.
– lace icing is a thing, and the pros use a template to achieve perfection.
5. Make mine a gin – the cocktail trend isn't going away and now we have Negroni cupcakes and gin cocktail ones, too!
– no more lurid pink and brilliant white versions, the smart people are making delicately flavoured and beautifully squidgy squares.
– for Christmas bakes the woodland theme is IN. Reindeer, rabbits and cute little birdies. Watch this space!
– who knew?
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our