Connecticut Cake Competition Part 2

The 2013 Connecticut Cake Competition was two jammed packed days of cake fun.  Seriously.

Since the competition is open to the public (as well as experts in the cake world) there were loads of vendors at the competition with the latest and greatest cake products, tools, gadgets and services.  One of the tables that attracted a lot of attention was the Lincoln Culinary Institute.  Their table displayed the most beautiful chocolate sculpture created by their program manager.

Native American Indian with Wolf Headdress

by Francine Bove CEPC

Isn't the detail unreal?  I think displaying Chef Francine's work at the Connecticut Cake Competition was the most brilliant thing the Lincoln Culinary Institute could have done to attract potential students.

Sugarpaste, also had an impression booth.  Sugarpaste has an online store specializing in anything a cake decorator could dream of.  They even have their own brand of "crystal" colors (petal dusts aka food coloring in a powder form used to create life-like color on flowers and 3D forms).  Their table made me feel like a kid in a candy store!  I absolutely go crazy for anything having to do with color!  Maybe that's why my husband refuses to go to the paint store with me... or the pen/marker aisle for that matter...  I could spend hours looking at this stuff :)

Sugarpaste's table at the Connecticut Cake Competition

Another vendor at the show was One Bite Sweet along with Fondarific.  One Bite Sweet facilitates classes with some of the greatest experts and masters in the industry.

*Updated 3/19/2013: 

One Bite Sweet's display table featured a modeling chocolate sculpture from one of Kaysie Lackey's students, Alev.  

Alev 's sculpture titled, "Blown Away Betty" was actually created at Mother of Cakes Sugar & Cake Academy in Lehigh Valley Pennsylvania under the instruction of Kaysie Lackey and sponsored by Fondx Fondant.  

Chocolate Sculpture created by Alev under the instruction of Kaysie Lackey

I love the expression on her face, the details in her jacket and the delicateness of her dress.

Kaysie's creates her work using an armature which creates a gravity defying effect.  I really love the whimsical feel of her work.  So fun :)

Want a chance to learn from the great Kaysie Lackey?  Visit Mother of Cakes for more information on Kaysie's gravity defying classes starting October 2013. 

Amidst all of the fun tables to visit and interesting people to cake experts to talk to the show also offered a variety of different classes and demos you could take advantage of.  They offered classes geared to every age group and skill level.

We ran across the information for an angry birds cookie decorating class for kids :)  I know the kids in my family would have loved that (right Ben and Jacob?)!

The class Chris and I attended (did I mention my wonderful husband spent the entire weekend doing the cake thing with me?  He is an angel!) was the Chocolate Sculpting demo by Vanessa Greeley.

Gotta have my Starbucks for the demo!

My wonderful husband, Chris and I enjoying the show :)

Chef Greeley's demo consisted of her sharing her insight on creating her chocolate sculpture, 

"Lady Chocolat"

Lady Chocolat by Vanessa Greeley

The demonstration was informative (although there was slight technical difficulties with the computer/projector) and I picked up a few tricks which is always great!

The main thing to remember when working with chocolate is that it is extremely heavy!  Chef Greeley walked us through her design and construction process.  She estimated that the bust of the chocolate alone was close to 20 pounds.

Chef Greeley doing her chocolate thing...

I love when you meet people in the industry that are willing to show you their secrets... why should everyone have to reinvent the wheel!?  Right?!  Chef Greeley has been around the block when it comes to the chocolate world and even showed us how to make our own chocolate molds using acetate.  Where was she when I was in culinary school creating my giant chocolate sculpture?  It would have been so helpful back then :)

Chef Greeley explained how she used this type of a mold to create another one of her awe inspiring designs.

Here's a better quality image of that design...

Chocolate is such an interesting medium to work with because despite it being rather heavy and capable of being very strong, it can also be extremely delicate and fragile.  I think this contrast of characteristics is demonstrated really beautifully by Chef Greeley's piece.

Overall, it was a great cake-filled weekend!  

The Connecticut Cake Show treated us well and I'm happy to have been a part of the 2013 show :)

CAKE MECHANIC