Cake International

This weekend we were at the NEC for the Cake International Show. It’s the first time I’ve exhibited at the NEC and I’m glad I had the opportunity to visit before doing the Good Food Show later this month, as I now know which pitfalls to avoid!

Unloading wasn’t too much of an issue, once I’d found out where I needed to be. Except that first I needed to collect a pass and finding where I needed to get that from was a bit of trial and error around the car parks …. Setting up was a challenge as the shell walls were much thicker than anything I’d had before, so I couldn’t use my crocodile clips to put our banners up and had to get creative with gazebo wind bars and bungee cords.

The show itself wasn’t as busy as we’d hoped. We has a reasonable weekend, but not brilliant. I was, however, blown away by some of the cake sculptures on show.

And then came the break-down. Yes, I almost had one of my own ….. Having read my instructions, I had duly parked second in the queue in the morning to take my van down to the halls after the show. At 4.45pm I packed down and at 5pm I was in my van, waiting to be let down to the loading bay. Except that cars were being let in first, and that included a number of transit connect vans, just like mine … Never mind, we’ll be going soon …. And there I sat, watching all the other queues being waved down before me (first come first served?) …. Finally, at 7pm I was allowed to go. At 7.20 I was loaded and on my way with a 2 hour journey ahead of me …. And I’ve just sat in a queue for 2 hours.

Heigh ho. I have learned a valuable lesson in loading up procedures at the NEC and know I’m classified at car sized.

Time for wine ….

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted

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