These Fabergé egg cakes may send you on a sugar high

A roster of top British cake designers have created jaw-droppingly stunning Fabergé egg cakes, recreating lace, embroidery, gems and pearls out of sugar, flour and butter. Commissioned by Cake Masters Magazine, more than a dozen designers in the UK took up the challenge to showcase their skills and artistry in fashioning edible Fabergé-inspired eggs. The cakes, which measured 30 cm, will be displayed at trade show Cake International at the Birmingham NEC November 6 to 8, after having been presented at the same event in London last weekend. (Photos: AFP) Pimp my Cake by Rhu Strand (L)Instead of sticking to tradition, pastry chef Rhu Strand highlighted her specialty -- sugar figurines -- to top her egg with a 1920s flapper girl. The Frostery by Suzanne Thorp (R)Inspired by Russian royalty, designer Suzanne Thorp pays homage to the English food writer and ‘Queen of Cakes,’ Mary Berry, an egg covered in clover leafs that took more than 100 hours to create.

Updated on: Apr 07, 2015 9:20 PM IST

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A roster of top British cake designers have created jaw-droppingly stunning Fabergé egg cakes, recreating lace, embroidery, gems and pearls out of sugar, flour and butter. Commissioned by Cake Masters Magazine, more than a dozen designers in the UK took up the challenge to showcase their skills and artistry in fashioning edible Fabergé-inspired eggs. The cakes, which measured 30 cm, will be displayed at trade show Cake International at the Birmingham NEC November 6 to 8, after having been presented at the same event in London last weekend. (Photos: AFP) Pimp my Cake by Rhu Strand (L)Instead of sticking to tradition, pastry chef Rhu Strand highlighted her specialty -- sugar figurines -- to top her egg with a 1920s flapper girl. The Frostery by Suzanne Thorp (R)Inspired by Russian royalty, designer Suzanne Thorp pays homage to the English food writer and ‘Queen of Cakes,’ Mary Berry, an egg covered in clover leafs that took more than 100 hours to create.

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Bella Baking by Inga Ruby-Burn (L)Chef Inga Ruby-Burn took inspiration from the Imperial Fabergé eggs, produced for the Russian Imperial family between 1885 and 1916 to create her robin-blue egg. Callicious Cakes by Calli Hopper (R)Calli Hopper sought inspiration from Baroque Rococo eggs and 18th century illustration from German artist Felix Schlesinger to create an Easter-themed painting.

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Laura Jane Cake Designs by Laura DavisCake designer Laura Davis created lace and embroidery with icing for her Fabergé egg, which took five days to complete. Dee’s Sweet Surprises, by Diana Woolmer (R)After swimming through a sea of ideas, Diana Woolmer of Dee’s Sweet Surprises decided to ditch the sketch pad and free-styled her way through this pretty in pink egg, focusing on pearls and gold details, her favorite Fabergé egg motif.

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Totally Sugar, by Jacqui Kelly (L)Though she describes herself as a “good Scots girl at heart,” Jacqui Kelly of Totally Sugar took inspiration from her adopted home of London to create her egg, iced in the colors of the Union Jack. Laura Loukaides Cakes by Laura Loukaides (R)Designer Laura Loukaides steered away from pastels opting for drama with a black, gold and pearl color scheme and painstaking eye for details.

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Cakeium by Natasha Shomali (L)Architectural designs, metallics and textural details are employed by Natasha Shomali to create her egg. Fancy Cakes by Linda by Ceri Badham and Linda Donnelly (R)Mother and daughter team Ceri Badham and Linda Donnelly created a pink and gold egg adorned with sugar flowers that represents the four seasons.

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Rose-Marie’s Cakes & Sugarcraft by Rose Macefield (L)For a realistic finish to her egg, Rose Macefield created a marble effect with gold detail and a high shine finish. The egg is a highly personal creation that uses her favorite color, purple, and her favorite flower, the rose. The Cupcake Oven by Sarah Thomas (R)Cake designer Sarah Thomas chose her three favorite colors, pink, green and gold, to decorate her egg, focusing on enamelling, beading and symmetrical detailing.

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Yellow Bee Cake Company by Vicky Turner (L)Pastry chef Vicky Turner was inspired by carousel eggs for her cake, replacing the horses on merry-go-rounds with cakes. Zee Chik Cakes (R)Instead of a solid egg, chef Zee Chik hollows out the shape to depict Marie Antoinette writing a letter to Louis XVI.