The competition was this past weekend!! I did it- I made 3 cakes for the competition (2 for tasting, and 1 for decoration). I didn’t win, but we had a great time! There were lots of great cakes, so you’ll see pics of them here, plus, I’ll finally reveal my flavor! I got lots of compliments, so I think I did pretty good (even there there were only two winners per category, there weren’t different places, so I’m not really sure how I ranked, but I guess it doesn’t really matter, lol!).
The theme of the competition was “1982: Birth of a Dream Come True,” which is kind of a difficult theme to work with. It represents the 30th anniversary of the Mifwife Center’s opening, so that’s the idea of the competition. Both cakes (tasting and decorated) were supposed to represent that theme. So for my cakes, I decided to decorate a cake that shows 2 birthday presents stacked on top of each other with a new baby girl popping out of the top (representing the midwife center), except the baby girl is a Troll Doll (representing the 1980’s). I also decided to step it up another notch and make every bite of my decorated cake edible, even the layers (the support for the cake and the layers didn’t have to be edible).
Several aspects of my decorated cake I had never worked with before, like sculpting rice krispies into shapes, covering a cake with fondant, or tiering a cake. So…I learned several new things last week!
Here’s the shaping of the head for the troll doll out of Rice Krispie Treats:
And then rolled out skin-colored fondant:
Here are some of the pretty layers! I cooled them, and then I added my secret ingredient: I brushed each layer with White Balsamic vinagar, and froze them for 2 days before the competition. I was inspired by some fancy restaurants we have eaten where they serve strawberries and balsamic for dessert- and it’s delicious.
It wasn’t an easy task for the bottom bigger layer, because I kept rolling the fondant too thin, and then it would rip! Then I had to start over and re-roll…ugh. Eventually, I got the cake covered, and assembled for a trial of how it would look at the competition:
What next followed was disassembly of the cake and transportation 2 hours away to Pittsburgh. It wasn’t that easy, though! We packed each cake separately in a box very carefully so that the layers wouldn’t smash. It was a nervous process! Nevertheless, we made it to Pittsburgh, and here we are, at the competition, all set up with the amateur decoration cakes:
And here we are all set up with our tasting cakes (Strawberry cake brushed with Balsamic and covered in the Strawberry Balsamic Frosting!), and I felt they represented me and this website very well!
This Strawberry Shortcake Cake is one of my favorites!
The cake below won one competition:
And this cake below also won:
I think this one below was my other favorite!
Here are the amateur cakes- also very amazing!!
The cake above won both awards (it looks professional, it’s so good).
And of course my cake was there too! So exciting!
And me, nervous but excited and honored to be there, all at the same time!
After a walk around downtown, we went to our favorite brunch spot in Pittsburgh: Park Bruge.
Here are the best mussels EVER:
And where would Mr. Handsome be without his frites?
These are my faves: Liege Waffles- they are crispy and sugary on the outside, apparently truly authentic Belgian Waffles. Love them!!
All in all, it was a very busy and stressful week, but it was such a great learning experience for me to learn how to work with so many new materials and bake for a large group of people!