Although it was enrolled only on the last possible day, the Hydrangea cake received enough votes to pass on to the second tier of the “Sugar Art Contest” started by Maison Madeleine from Bologna!
Following contest rules, participants shall provide a 60-second presentational video. The video will describe the participant’s cake-designing abilities, and introduce a new cake.
Videos must be submitted to Maison Madeleine by May the 31st, and will be posted to Youtube in the “Sugar Art Contest – fase 2” channel, awaiting for votes from Facebook fans.
Prizes will be awarded by a panel of industry experts:
Mara Accettura, journalist with La Repubblica delle Donne, culture and news section
Carlo Gavaudan, manager & TV producer
Giusy Verni, cake designer
Toni Brancatisano, cake designer
Prizes awarded by the jury are final.
The contest was started for fun, and with that same idea I’m embarking in the second pahase of this wonderful adventure. But first of all I’d like to thank and embrace all those who got themselves involved in this game with me, those who voted for my cake and allowed me to keep dreaming about sugar gardens.
Click here for a complete list of phase 2 participants.
I wonder if Fiona Cairns, when she started her home based business as a cake designer 25 years ago would ever have imagined, even in her wildest dreams, what would happen on march the 27th 2011. If I have to make a guess I would say… no!
According to what she says in a video interview, when she got the phone call from Buckingham Palace, appointing her the Royal Wedding cake designer, it took her an effort to be able to come back to her daily schedule. I sure can believe it!
During the past years that charming lady grew her business from home-based local to nationwide, strongly asserting her presence in the luxury market. Cutting edge designs, creativity and dedication to high quality standards coupled with the support of her husband who joined the company full time in 2001 as managing director, propelled her initial project to such a (possibly unexpected) dimension.
The cake was announced to be (of course) a multi tiered one. A traditional fruit cake decorated with cream and white icing, with a strong english floral theme and elements of the Joseph Lambeth technique. During the interview Mrs. Cairns explains that flower decorations will be chosen according to the flower’s symbolism.
I thought it would be nice to share these news because it’s great to be reminded that sometimes, when we follow our dreams with passion and determination, they often take us unpredictably far.