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.
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.