Pastry Live 2013 – Art of Cake Finalists Announced

March 7, 2013 - PRLog -- Pastry Live is pleased to announce the cake artists taking part in this year’s Art of Cake competition. Nominated by our competition committee, each entrant will be asked to present a cake embodying this year’s theme of Art Nouveau, along with a tasting cake to display their baking prowess. Competing Sunday, August 25th, here are the finalists for this year’s Art of Cake competition:

Marilyn Bawol, Unique Cakes, Bealeton, VA

Joseph Cumm, EdenJoesCakery, York, PA

Dawn Davis, Dawn Bakes Cakes, Cumming, GA

Matthew J. Dyer, Culinard Culinary Institute of Virginia College, Birmingham, AL

Veronica Estrada, Sugar Benders Bakery, Marietta, GA

Gretchen George, Le Cordon Bleu, Tucker, GA

Janet Hurley, JJ Pastries by Design, Chicago, IL

Frederick Isla, Caesars Palace, Las Vegas, NV

Christine Johns-Harris, Not a Crumb! Exquisite Cakes, Atlanta, GA

Herlina S. Kwee, Piedmont Driving Club, Atlanta, GA

Renee Nesto, Cherokee Town and Country Club, Atlanta, GA

Ramona Oskirka, Perfect Wedding Cake, Marietta, GA

Jessie Anne Reilly, Take the Cake Decor, Somerset, KY

Jaime VanderWoude, Lund Food Holdings, Inc. (Byerly’s), Edina, MN

Aya Webster, The Brown Palace Hotel and Spa, Denver, CO

Sara Hardy Williams, The Cakehouse at Waterstone, Acworth, GA

The Art of Cake calls for competitors to transform cake into creations inspired by great artists and art time periods of the past. With both traditional stacked tiers and sculpted elements required, each competitor is asked to decorate a cake reflecting both the original art each designer is inspired by and their own artistic flair as well. Flavor is equally as important in this competition as the overall creativity and appearance of the final piece, as competitors are scored based on their tasting cake as well.

Pastry Live 2013, to be held August 25th, 26th and 27th, will also host several other competitions in addition to the Art of Cake, including the Chocolatier of the Year, the National Showpiece Championship, the Signature Plated Dessert and the Student Chocolate Challenge. Highlighted during these competitions will be some of the nation’s premier talents. During the event, seminars featuring the top names in the industry will take place. Designed to help attendees advance to the next level in skill, various topics will be covered during each seminar, offering cutting edge techniques and training

For more details about Pastry Live and the Art of Cake competition, please contact Event Producer Paul Bodrogi at chef@pastrylive.com or (678) 881-9490. Further information is also available on our website at www.pastrylive.com.