Hyper realistic, a life size suckling pig made entirely by sponge cake and sugar paste including the vegetables. Michelle's latest creation for the Experimental Food Society 'Spectacular' which is held over the weekend in London. The cake was on display throughout the day and served for the dinner banquet in the evening.

In the world of chocolate making, there’s the easy way, and there’s the Mast Brothers way.
Unlike many chocolatiers who use couverture — discs of pre-made chocolate that can be remelted for confections and bars — Rick Mast, 31, and Mike Mast, 28, are one of a dozen or so American chocolate artisans who hand make chocolate from cocoa bean to bar...

If there is one thing associated with Christmas nearly as much as presents; it just has to be food. From a dinner with all the trimmings, through decadent desserts, and onto all the sweet treats and fancy snacks. One area that doesn't always get a look in is breakfasts though; but there is no reason why not.
Even if you are the one responsible for preparing the lunch, it doesn't mean you can't have good celebratory breakfasts either.
A traditional Christmas favorite already; it is likely you may have some fine Scottish smoked salmon in the fridge. Teaming this with just soft scrambled eggs, and perhaps a toasted bagel, is wonderful. For extra luxury, add some truffle oil to your eggs before cooking, or a grating of real truffle when serving.
Slightly more work; but still very easy is a bacon and cheese croissant. Whilst you fry up some bacon, warm two baking trays in the oven and prepare a croissant sliced n half with a spread of butter and a touch of tomato puree.
Once your bacon is done; place this on the croissant and sprinkle with some grated cheese. Place this on one of the baking trays, and place the second on top; pressing down a little. Put this back in the oven for a few minutes, or alternatively on a sandwich toaster, and serve whilst still hot...