i got sick eating cakes last night. and i loved it.
last night was the 3rd annual platinum wedding cake competition held in dallas, texas. eight bakeries were chosen to compete for “best taste” and “best in show.” the former was chosen by a panel of judges and the latter was chosen by the crowd.
first of all, i really hope i get to attend more of these events. heck, i’ll even attend an elementary school’s cupcake competition if they had one. anything to eat pastries for free! there were also free appetizers and an open bar! i don’t drink so i sipped on some coca cola classic.
as far as the cakes went…they were all beautiful. gorgeous. now, the flavors…some were a total HIT and some were a complete (dry) MISS. if there is something i absolutely can’t stand, it’s dry cake.
before each cake, i will introduce the bakery and flavor of the cake…and what my taste buds thought of each one.
contestant #1, OPULENT CAKES
Orange Grand Marnier Cake. delicious, and i loved the icing, whatever it was. i had the chance to taste their cake last year at the dallas bridal show i attended in october…they had a 4-layered slice sample that had a different flavor for each layer. might i say that i went nuts. it was one of the most amazing slices of wedding cake i have ever tasted. and i know that wedding cakes don’t usually come with 4-layered slices…but each of those flavors were just amazing. so i was excited that i got to taste test their cake again…and pleased that it was just as delicious. as far as the design goes, i thought it was gorgeous. if you stood in the far back of the room, away from the cakes, your eyes would most likely catch this cake first because of the pop of color. i posted some pictures of some of the cakes that opulent cakes did for the dallas bridal show in october, and if you want to see them, click here to be directed to that blog. i wore a dress made out of PAPER that day! it was fun!
contestant #2, THE CAKE GUYS
White Cake with White Chocolate Mousse and Raspberry Fruit Filling. mmmm, delicious…that raspberry was amazing, that icing was amazing…mmmm….and just to let y’all know, the cake was on a generator that spun it around so you could see the cake from front to back, because it was so highly ornate! i also posted a picture of what the cake looked like as i was putting it in my belly. standing in front of the cake is chef chad fitzgerald of the cake guys, who is on TLC’s Next Great Baker. this cake…or shall i say “cake dress”….DUH, TOOK FIRST PLACE FOR BEST IN SHOW! as they did last year, too…i asked chef chad how long it took to decorate the cake and it took about 14 hours non-stop. amazing! each fondant “flower” with the feathers were applied individually to the bottom part of the cake. craziness!!!
contestant #3, FROSTED PINK CAKE COMPANY
White and Black Cake with Vanilla Buttercream and Raspberry Filling with Chocolate Butter Cream Frosting. unfortunately, i don’t remember how this cake tasted…hm. i feel bad, but then again, in a competition that requires you to stand out, i think it should be important to come out with a flavor that makes a statement. as far as the design goes, i love a white on white presentation, but i could have done without about a quarter or a third of the flowers. my co-worker said that they should have added an extra tier and i agree. this cake was definitely the shortest and smallest out of all the competitors. then again…it was the shortest, smallest, and plainest out of all the competitors. but it was still cute.
contestant #4, SUGAR BEE SWEETS
Vanilla Cake with Honey Banana Jam and Cream Cheese Filling. what a DELICIOUS cake!!!! what a very unexpected burst of flavor! talk about a party in my mouth!!! as far as the design, i loved how clean the cake looked. i also enjoyed how it was the only cake i noticed that i thought of using for other occasions-think of a gentleman having his 50th birthday party. it was very simple, yet very elegant. this design took 3rd place for BEST IN SHOW.
contestant #5, DELICIOUS CAKES
Vanilla Cake with a mix of Buttercream and Cream Cheese topping, then Raspberry Mouse over Raspberry Liquor Cake with Butter Sauce. umm…there was A LOT going on with this cake flavor…it was an overload of icing. it felt as if i ate a tub of buttercream icing. i looked at the open bar and thought, “i really could use a gallon of water right now to wash this down…” as far as the design goes, i loved the colors of the cake. i thought this was the “busiest” looking cake out of all of them. i didn’t like the tiers that had the covered pearls, especially the bottom tier. it looked unfinished. i loved how “spring” the cake looked, though.
contestant #6, LEGACY CAKES
White Chocolate Cake with a White Chocolate Ganache and Chambord Buttercream. yummy cake, the white chocolate ganache was on point. i was really enjoying all the white chocolates! it’s not too overwhelming as a flavor. the design was absolutely gorgeous. i especially loved the fondant gathered tiers. in case you don’t notice, this is an 8-tier cake. the base is also a tier! the piping on the gray tiers were just amazing. i don’t know how these chefs do it. i just don’t know. this design took 2nd place for BEST IN SHOW.
contestant #7, CAKE CAROUSEL
Amaretto Cake with Lemon Mousse Filling. this cake was divine. i was very, very upset that chef kelli duffy did not take a win for flavor this evening, i thought this cake flavor was so light and refreshing, definitely something i would have loved to have a HUGE piece of after any type of dinner because it’s not heavy. the cake texture was perfect and the lemon mousse filling was delicious that if i had to eat them separately, i would have really enjoyed each alone. did i mention i was upset that they didn’t take a spot for best flavor? ugh…i loved the design of the cake. i love how clean it looks and how simple it is. the pop of color was pretty and the tiniest details on the cake were flawless.
contestant #8, ESSENCE CAKERY
Cassata Cake with French Mousseline, Raspberry Jam and Cream Cheese Frosting. umm…my co-worker said it best…”it’s like i’m eating cornbread.” it definitely was the most unusual cake texture out of all the cakes i tasted, but i’m not sure if that was in a good way or in a bad way. i googled “cassata” and based on what i read, i didn’t get that from the cake i had. in fact, i didn’t eat the entire piece. it just didn’t do anything for me, unfortunately. as far as the design went, i loved the blue, quilted tiers. i loved how the design faded into a nice, smooth fondant. i think if the columns were removed, i would have enjoyed the cake design more.
i had a blast tasting all these cakes. i have a blast anywhere there is food, really. haha! but they are usually never pastries! i thought the designs were all very gorgeous, and i commend anyone who does cake because i don’t know if i’d have the patience to do it. i don’t know if i’d be able to work with fondant in large pieces, and i don’t even have a big kitchen to work in, so that would frustrate me. the night was definitely inspiring as far as design and flavor went.
what a yummy night!