2012 Cake Show: Junior Division

Junior (7 – 12 years): One category – not divided by style. Juniors may have an adult assist with baking the cake. Each junior must ice and decorate their own entry.

Like the Childs division, this group is not judged. All entries receive a medal and the mention of what made their cake unique. Once they hit the Teen division, that changes, but at this age it’s still all in fun.

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.
Knight of the Picnic Table
Title: Knight of the Picnic Table
by Gabby Ruiz
Waiting for a knight
Title: Waiting for a knight
by Aurrra Johnson
Cherry Blossom
Title: Cherry Blossom
by Marie Nicole Peralta
Fancy Dress
Title: Fancy Dress
by Hailey Goud
Flashy Dress
Title: Flashy Dress
by Lydia Goud
Title: Sushi!
by Nathan Pfenning

2010 Cake Show: Adult Advanced, part two

Adult Advanced Division: More refined skills. 4 to 6 years cake decorating experience; 60 to 90 hours of cake decorating or sugar art instruction. Open to all styles.

(There were too many entries to show to show all of them for these two categories, so the photos below are the ones I either liked, found interesting for some reason or another, or they placed in their category.)

  • Special Techniques Not-On-A-Cake
    These are entries made of fondant, gumpaste, sugar molding, color flow, royal icing, etc. Displayed as an individual technique and NOT as a decoration on a cake. A combination of techniques and mediums may be used, but it must be presented alone and not as part of a cake. Once again, no cake.Sushi Anyone? By Jessica Meza
    Third Place for Special Techniques Not-On-A-Cake
    Sushi Anyone? By Jessica Meza

    Miniature Rose Bouquet by Terry Martin
    Second Place for Special Techniques Not-On-A-Cake
    Miniature Rose Bouquet by Terry Martin
    (this entire bouquet is a touch larger than my fist, but not by much)

    Faberge Egg by Sherry Brown
    First Place for Special Techniques Not-On-A-Cake
    Faberge Egg by Sherry Brown

  • Confections Not-On-A-Cake
    These are cupcakes, cookies, candy, chocolate, etc. An individual entry, not on a cake.Butterflies by Ashley Atkinson
    Third Place for Confections Not-On-A-Cake
    Butterflies by Ashley Atkinson

    Brown & Turquoise Floral Fantasy by Debi Smoot
    Second Place for Confections Not-On-A-Cake
    Brown & Turquoise Floral Fantasy by Debi Smoot

    Seasonal Windows by April Farnum
    First Place for Confections Not-On-A-Cake
    Seasonal Windows by April Farnum
    (each window is a cookie that represents one of the four seasons)

    Seasonal Windows by April Farnum - Summer
    (The detail work on such a tiny scale is amazing)

  • Kitchen News in the World

    "This is a world where everyone you work with has plenty of boiling liquids, blunt objects and sharp knives ready at hand. Have a sense of humor – you'll need it     ~ Chef Harold

    An Alternative use for a Chef's Knife that they don't Teach you in Culinary School

    A kitchen employee was hospitalized with multiple stab wounds Saturday evening after arguing with a co-worker at the LongHorn Steakhouse in Davie, Florida.  Read the article here. 

    Kitchens are sometimes a volatile place to work.  Many culinarians aren't the most stable people to begin with, and when you add a huge workload, a hot environment, and an almost frantic pace–something has to give.  So far, we've only had a few screaming matches in our location and no physical violence…yet.


    London's Tuna Garbagio

    The carcass of a large tuna lies waiting to be sliced into individual portions of sushi or shashimi.

    It is being prepared next to a row of rubbing bins in a dingy alleyway, behind the restaurant where diners will order it for their meals in only a few hours time." 

    The rest of the article and a very scary photo of a tuna being prepared behind the garbage dumpsters are both here.

    And this isn't an inexpensive restaurant either.  I don't think there's really too much more I can say about this, other than ewwwwwwww.


    And in Other News: Duh!

    "A little sweet, a little salty, a little smoky.  Satisfyingly rich.  Chewy or crunchy, depending on the cook's preference.  Good bacon has it all." 

    Bacon is back and now it's gone gourmet… and it's about freakin' time too.  In this article, Aleta Watson talks about how bacon's new found popularity has spawned several bacon-of-the-month clubs and multiple cookbooks, including "Seduced by Bacon", by Joanna Pruess.  I kinda liked the Bruce Aidells quote about comparing chocolate to bacon.  No, I'm not quoting it, so you'll have to go read the article yourself.

    Something I was taught in school was to never just use an oil when you could use bacon fat.  The only thing better than bacon would be duck fat… but that's another post for another day.

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