2011 Cake Show: Adult Professional Division, part one

Adult Professional

High level of skill. More than 6 years decorating experience. More than 90 hours of hours of cake decorating or sugar art instruction. May be decorating for profit or working as a decorator. Open to all styles.

***As with most of the divisions and categories, I didn’t photograph every entry. These are ones I liked or that caught my eye for some reason.***

Special Occasion/Novelty One Tier: Any non-tiered cake with a theme such a Birthday, Holiday, Wedding, etc. Any sugar mediums or techniques may be used.
 
(No photos of first place for this category.)

 
Floral Birthday

2nd Place
Title: Floral Birthday
by Carol Philips
 
I wish I could make a cake that looks this clean and precise. I mean take a closer look. It’s flawless.

Floral Birthday - extensions
 
 
Surf Shack

3rd Place
Title: Surf Shack
by Sylvia Wilson
 
 
Spring is Here

Title: Spring is here
by Mandy Popejoy
Business Name: Sweet Insanity
 
Spring is Here - closeup of rings

This is a Lambeth style cake with lots of rings and extensions/stringwork. I took the picture because it reminded me of the inside of the people mover in front of Bally’s in Las Vegas.
 
 

Sculpted Cakes: Shaped or carved cakes, 2-D or 3-D cakes and sculptures. Entries must be real cake. Minimal use of Styrofoam allowed to complete entry. Any sugar mediums may be used. Must submit 3 in-progress pictures with NO identification as to the entrant.
 
 
Hawaiian Lava Dragon

1st Place
Title: Hawaiian Lava Dragon
Dragon climbing lava rock mountain of Kauai
by Sylvia Wilson
 
3-Hawaiian Lava Dragon - closeup

Normally I don’t like my dragons to be adorable, but he’s SO CUTE!!!
 
 
The Thing

2nd Place
Title: The Thing
The Thing – Superhero from the Fantastic Four Cake
by Earl Vallery
 
The Thing - close

I was fascinated by this cake. It looked like a squat, orange demonic frog was rising from the smashed pavement.
 
 
Carousel

3rd Place
Title: Carousel
A whimsical cake suspended above the board.
Made in honor of the Cake Carousle for all their support since I started taking classes there 1 1/2 years ago 🙂
by Joy Longberg

Am I the only person who thinks that this looks kinda like a snake/horse hybrid?
 
 

Special Occasion/Novelty Tiered Cakes: Cakes with two or more tiers. Can be stacked or tiered. Novelty/ special occasion cakes does not include wedding or anniversary cakes. Any sugar mediums or techniques may be used.
 
 
Day of the Dead - with flash

1st Place
Title: Day of the Dead
by Ashlee Trotter
Business Name: Ruth’s Sweete Justice, Oklahoma City

Beautifully done cake. Even my Mom, who dislikes Day of the Dead themes or even skulls, thought this was a striking cake. Too bad I wasn’t able to get a very good photo of it. The flash reflected off the blank fondant too much and made the red rather garish, and not using a flash washed out all the color.
 

(No photos of second place for this category.)
 
 
Swan Lake

3rd Place
Title: Swan Lake
by Joy Longberg
 
While this cake is busy and way too much like something my Grandmother would have enjoyed – there was something about it that I liked. I’m not sure what it is, but it’s there.

Swan Lake - close up
 
 

8-Flowers

Title: Flowers
by Marcy Rongel
Business Name: Baby Cakes by Marcy
Another one I liked, though I can’t tell you why….
 
 
The back of Octopus with Ketel One

Title: The cake that has an incredible hand-painted mural and one small octopus that caused me to become good friends with Ketel One, the vodka and not the company

That really is the title. The description says “see entry title”.

Oh, and it gets better. Here’s the explanation for the techniques used:
“Hand pointed cocoa butter mural, hand molded modeling chocolate octopus, and a 3 colored buttercream starrry night that came about one night that I was so drunk that I started eating the dragees.”
 
Octopus with Ketel One

by Stephanie Funky George
Business Name: Ruth’s Sweete Justice Bakery

Now I really want to meet the people who work at Ruth’s Sweete Justice Bakery.
 

The Adult Professional wedding cakes, buttercream only, special technique, and confection are coming up next.
 

CAKE: Masters Division – Part Two

The Masters Division is for decorators who are experts in sugar art. They are known to blah, blah, blah… you know the drill.

Here are the last of the Master's Division photos.  There are only three cakes in this post, but I have a lot of photos of these three cakes stuffed in here, please be patient if it takes a few minutes to load.

It's all edible too…

Next is the winner for the Novelty Tiered Cake.  It has rats, lots of rats.

So are those little black coffee beans around the cake, or rat dropping?  Rat feces jokes aside, I thought this cake was rather cute.

The third cake is an absolute masterpiece.  It won first place for the Sculpture Cake in the Master's Division, first place for the entire Master's Division, and if I'm remembering correctly, it also won first place over ALL of the divisions.

Presenting the last horse of the competition:

This is a freakin' awesome cake.

There are still the Show Cakes and some of the demonstration cakes, and then that's it for this year.

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CAKE: Professional Division – Part Four (Special Techniques)

The Professional Division is for decorators with a high level of skills, more than six years cake decorating experience, and more than 90 hours of cake decorating or sugar art instruction.

There were a lot of entries, but the photos below are the ones I found interesting.

Baby Shower Cookies

The baby cookies were nice, but several of the ones in the Intermediate division were, well, more professional looking.

Rabbit Cookies

This a great demonstration of what a good display can do for your cookies.  The rabbits themselves are very nice, but the little lettuce and carrots in the garden are adorable and add to the entire theme.  I’ll have to remember that next year.

Here is another horse.  It’s made of modeling chocolate with a little bit of fondant.  While the legs are still kinda wonky, this is pretty damn good… but it’s not the best horse of the competition yet.

Here is an example of an entry that introduced me to something new.  I passed by this cocoa painting on Saturday without really paying attention to it.  While waiting for the awards ceremony on Sunday, I had more time, and less people to fight to see all the cakes again.  This time I read some of the information that was provided by the decorators to explain what music or item inspired their work.  Here’s a closeup:

What caught my eye?  “heavy metal cello band”  While I’m not into heavy metal, I love cellos–an appreciation that developed after my sister finally got past “Mary had a little lamb” on hers while we were growing up.  I finally did some research this week on the band Apoclyptica and they are actually quite good.  Good enough that I pulled them up on iTunes and purchased some of their songs.  I’ll probably run to Waterloo Records one day and see if they can order a few albums so I can pass them on to my sister and my nephew, who is now learning to play the cello too.

Another special technique not on cake.  I wish they hadn’t used a mirror to display it, it kind of detracts from all the work that went into it.  And this was the last of my photos from the professional division.  Up next will be the Master’s Division.

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CAKE: Professional Division – Part Three

The Professional Division is for decorators with a high level of skills, more than six years cake decorating experience, and more than 90 hours of cake decorating or sugar art instruction.

There were a lot of entries, but the photos below are the ones I found interesting.

First there was the Blue Horsey, and now there are horses with Gumby legs.

This wedding cake brings out all my girlie instincts.  In fact, I would LOVE to build a wedding around this cake if I weren't already married and still paying for my culinary school loans. 

And if I can't have this cake, I'd be willing to take the one below instead.

If you look closely, you'll notice that none of the polka-dots actually lie directly on the cake's surface.  There's a little drop of something that each dot rests on so there's a three dimensional look to the cake.

I don't think very many people noticed this, which is a shame.  It's the details like this that turn my reaction from "cool", to "Wow!"  And this was a wow cake.

When my Mom and I showed up early Saturday morning to check in my cake, this was the first thing that caught my eye.  The colors seemed like they were glowing in contrast to the chocolate fondant. I couldn't wait to come back later and examine it.

 This is another one of Lisette Vergara's cakes.  This one used a polymer clay technique for the flames.  The note on the card says she used a hydrogenated fat to make the designs.  When I asked her about it later, she said that she kneaded it into the fondant to keep it from drying out so fast.  Rumor has it that she'll be demonstrating this technique in one of the industry magazines later this year.

Now for my absolute favorite for this division:

I wish I had thought of this one first.

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CAKE: Ones I hope win (because it’s too late to post the rest of the photos tonight)

Hopefully most of these will go home with an award tomorrow.  These are my favorites, not including the Bluebird cake as that one was already posted earlier.

This photo doesn't do the cake justice.  The work is precise and delicate, and the daisies are very realistic when viewed up close.  I'll try to get better photos on Sunday.

This one has so many incredibly cool details.  Another one that I need to get more photos of on Sunday.

 This one doesn't have enough of some of the techniques that add points and win prizes, but I love it.

This showpiece kept drawing me back all day long.  Sadly, I don't think it will win, but I hope it does.

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