14 June 2016
Rogers Stirk Harbour + Partners (RSHP) and Jestico + Whiles were crowned joint champions in the competition to build edible versions of famous buildings.
Some of the biggest names in architecture swapped their pens for icing sugar on Saturday (11 June) to take part in a Great Architectural Bake-Off as part of this year’s London Festival of Architecture.
The annual event in Fitzroy Square hosted by WATG saw contestants from leading firms – including Fosters + Partners, Squire and Partners, WATG and Make battle for first prize.
RSHP constructed a mini-version of its own Millennium Dome – decorated with jelly ventilation stacks – while Jestico + Whiles built EMBT’s Santa Caterina Market in Barcelona, topped with berries on the roof and arches made from chocolate biscuits. BDP’s Oslo Opera House was named runner-up.
Organiser Ashley Fauguel said: ‘I’m thrilled with how today has turned out, the standard of entries this year has been incredible, I’m amazed at the ingenuity and skill all teams showed in making their cakes.’
The Rogers Stirk Harbour + Partners team was made up of Phil Dennis, David Kennedy, Kinga Koren, Emily Maisey and Jenny Stephens, with modelmaking by Kelly Darlington. Jenny commented "We knew that we would have to produce something extraordinary this year to stand out. Each member of the team focused on a particular part of the building to produce something that would not only look impressive and be true to the design of the original Millennium Dome, but taste good too."
In addition, culinary recreations of the Gherkin, Shard and London Underground map were constructed
Judges included Wallpaper* editor-at-large Henrietta Thompson, director of the London Festival of Architecture Tamsie Thomson and Bompas & Parr co-founder Sam Bompas.
Bompas & Parr is known for its food architecture, including a jelly version of St Paul’s Cathedral, as well as its Alcoholic Architecture bar.