In an act that sounds more at home in a children's story than the real world, Tate & Lyle Sugars created this pop-up Cake Hotel in London.
The build took more than 1,300 pounds of sugar, 2,000 hours of baking and a further 900 hours to create the hotel. Guests were then invited to visit a range of eight different rooms and encouraged to devour everything in their sight.
Rugs made of over a thousand meringues, fudge temples, bathtubs filled with popcorn - a real life sugar based fairy tale in the middle of London.
Unfortunately the hotel was devoured during a one day event on March 21st with guests managing to eat pillows, flowers, treasure chests crammed with sugary treats and even some of the walls.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.